Mexican Chocolate Paté

1. 1

   Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until melted.

2. 2

   Add butter, 1 piece at a time; whisk until smooth.

3. 3

   Whisk in vanilla, cinnamon, cayenne, and salt.

4. 4

   Allow to cool a bit.

5. 5

   Line a very small (10cm x 5cm) loaf pan with plastic wrap. Make sure you press the wrap into the corners well.

6. 6

   Pour filling into pan. Chill until filling begins to set, about 15 to 20 minutes, but overnight is best.

7. 7

   To serve, remove from pan and carefully peel away the plastic wrap. Slice into 1 cm slices and carefully place on a large plate (I paired this portion of the dessert with two other chocolaty desserts to make a trio, but you don't have to).

8. 8

   Drizzle caramel sauce over (you can also add whipped cream and berries if you wish).

* Per serving · 4 servings · Values may vary.

No additional tips available.