Pate de terrine au chocolat 
(Really good!)



Pate

12	ounces bittersweet chocolate (preferably imported)
1/4	cup	unsalted butter
2 	tbsp	unsweetened cocoa
5		eggs, separated
1	cup	heavy cream
1/3	cup	granulated sugar


Ganache

9 ounces bittersweet chocolate (Swiss, the good stuff!)
1/2	cup + 1 tbsp heavy cream
3/4	cup	unsalted butter
Creme Anglais easy to search for, where are plenty of them.
 

Grease a 9 x 5 inch bread loaf pan and line with parchment paper or waxed 
paper.  In top of a double boiler over hot water, melt the chocolate, butter, 
and cocoa.  Do not let this boil!  Remove from the burner when the chocolate 
has completely melted.  Allow the chocolate to cool but not harden.



Beat the egg yolks until frothy, then beat them into the cooled chocolate.  
Beat the heavy cream until it forms stiff peaks.  Beat the egg whites to a 
soft peak stage, then gradually add the sugar until stiff peaks are formed.



Fold the whipped cream into the egg yolk/chocolate mixture, then gradually fold
in the beaten egg whites.  Pour the mixture into the prepared loaf pan.  Tap 
the pan to settle the surface.



Chill this in your refrigerator for 4 hours, then transfer to the freezer.  
Freeze for at least 3 hours.


Place all the ingredients for the ganache in the top of a double boiler and 
melt over hot water, stirring until smooth.  Allow to cool slightly.  Remove 
the loaf pan from the freezer and pour a 1/8 inch layer of the ganache on top 
of the frozen mixture without removing the loaf from the pan.  Return the 
loaf to the freezer for 30 minutes, then remove again and dip the pan in 
warmwater.  Unmold the loaf from the pan, iced side down, onto a baking 
sheet lined with parchment paper and return to the freezer for another 
30 minutes.



Remove from the freezer again, and pour ganache (you may have to warm this up 
again) over pate so its coats all sides.  Smooth with a spatula.  Freeze for 
still yet another 30 minutes.  If you are going to store this for a while, 
wrap well in freezer paper or an airtight plastic bag.  Pate can be stored 
frozen for over two weeks.



Just before serving, garnish the pate with fresh mint and a sliced strawberry. 
Makes 24 servings.