Nouvelle Louisiana Cuisine:
Chocolate Pate from Houmas House Plantation

This scrumptious dessert was created by Chef Jeremy Langlois, who is Executive Chef at the Houmas House Plantation and Gardens. Its award winning Latil’s Landing Restaurant was recently named by Esquire Magazine as one of the top twenty best restaurants in America.

Chef Langlois is praised for his “Nouvelle Louisiana” cuisine. He is a graduate of Chef John Folse Culinary Institute at Nicholls State University and, at age 22, was the youngest Executive Chef at the Lafitte’s Landing Restaurant at Bittersweet Plantation.

Houmas House Plantation, which was completed in 1840, is located in Darrow, LA, about one hour from New Orleans and half an hour from Baton Rouge.

Visit www.houmasHouse.com.
 

Chocolate Pate

 

3 cups heavy cream
2 large egg yolk
24 ounces semi-sweet chocolate
2/3 cup corn syrup
1/2 cup butter or margarine
2 teaspoon vanilla extract
Whipped cream, garnish

Line an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with plastic wrap.

Combine 1/2 cup cream with egg yolks; set aside.

Combine chocolate, corn syrup and butter or margarine in a medium saucepan. Cook over low heat until melted, stirring frequently. Remove from heat. Add cream mixture to saucepan.
Cook 1 minute over medium heat, stirring constantly. Let cool to room temperature.

Beat remaining cream with vanilla in a small mixing bowl until soft peaks form. Use a rubber scraper to gently mix the chocolate into the whipped cream. Pour into pan. Cover with plastic wrap. Refrigerate overnight or freeze three hours. Garnish with whipped cream.

Makes 10 servings

 

Edited by Patricia D Sherman