Like slices of truffles, this chocolate pate is decorated with cactus cut-outs of almond paste. Use different shapes for different occasions or holidays.
Prep Time: 1 hours,
Ingredients:
- 2-1/2 cups heavy cream
- 1-1/2 pounds bittersweet chocolate, chopped
- 1/4 cup amaretto liqueur
- 2 teaspoons pure vanilla extract
- 1/4 cup (6 ounces) unsalted butter
- 1 cup sliced almonds toasted
- 2 (7 ounces total) packages almond paste
- Yellow food coloring
- Green food coloring
- Powdered sugar for dusting
Preparation:
Line a standard loaf pan with plastic wrap.Place cream in the top of a simmering double-boiler and heat just until small bubbles rise around the edges. Remove from heat. Add chopped bittersweet chocolate, stirring until completely melted and smooth. Add amaretto, vanilla extract, and butter to the melted chocolate mixture, stirring until combined.
Place toasted almonds in a separate bowl and cover with 1/3 of the melted chocolate mixture. Press into the bottom of the lined loaf pan and refrigerate about 30 minutes until firm.
Pour remaining melted chocolate mixture (gently re-warm if necessary) on top of the chilled almond layer. Refrigerate 12 hours to firm up.
Make sun decorations by kneading yellow food coloring into half of the almond paste. Roll into a 1-inch diameter cylinder. Cover with plastic wrap and chill until firm. Slice 1/8-inch circles and set aside to use as sun decorations.
Using remaining almond paste, knead in green food coloring to make cactus decorations. Sprinkle powdered sugar on a flat surface and roll dough to a thickness of 1/8 inch. Cut cactus shapes either free-hand or use a cookie cutter. Set aside.
Remove the chilled chocolate pate from the loaf pan and invert on a cutting surface with bottom almond layer now on top. Remove plastic wrap. Cut into slices about 1/2-inch thick. Arrange the cactus decorations so that the base of the cactus rests against the thin almond layer. Press a round yellow sun in the upper left corner of each slice.
Optional: You can drizzle raspberry or cherry syrup or sauce on the plate before positioning the chocolate pate.
Notes: Be creative with the almond paste colors and cut-outs to suit your occasion or holiday.
Yield: 6 to 8 servings
