Desserts

Chocolate Pate with Cranberry Coulis

Name: Chocolate Pate with Cranberry Coulis
Prep time: 15 s
Cook time: 10 s
Total time: 505 s
Yield: 10
Ingredients: 1 1/2 cups OCEAN SPRAY® Jellied Cranberry Sauce; 3/4 cup OCEAN SPRAY® Cranberry Juice Cocktail; 1 teaspoon lime juice; 1 1/2 cups heavy whipping creamdivided; 1 large egg yolk; 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels; 1/3 cup light corn syrup; 1/4 cup (1/2 stick) butter or margarine; 1 teaspoon vanilla extract; Whipped cream

NESTLÉ® TOLL HOUSE®

Level

Easy

Prep

15 min

Cook

10 min

Servings

10 servings

Chocolate Pate with Cranberry Coulis is a terrific choice when you are looking for a dessert that is delicious, beautiful and different.

Key Ingredients

A yellow bag of semi-sweet morsels with a red label beside a gooey chocolate chip cookie and chocolate morsels.

Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

12 oz.

Ingredients

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1 1/2 cups OCEAN SPRAY® Jellied Cranberry Sauce
●
3/4 cup OCEAN SPRAY® Cranberry Juice Cocktail
●
1 teaspoon lime juice
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1 1/2 cups heavy whipping cream, divided
●
1 large egg yolk
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2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
●
1/3 cup light corn syrup
●
1/4 cup (1/2 stick) butter or margarine
●
1 teaspoon vanilla extract
●
Whipped cream

Make It

Step 1

Place cranberry sauce, cranberry juice cocktail and lime juice in blender; cover. Blend until smooth. Refrigerate. Makes 1 3/4 cups.

Step 2

Line 8 x 4-inch baking pan with plastic wrap. Combine 1/4 cup whipping cream and egg yolk in small bowl.

Step 3

Combine morsels, corn syrup and butter in heavy-duty medium saucepan. Melt over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat. Add cream mixture to saucepan. Cook, stirring constantly, over medium heat for 1 minute. Let cool to room temperature.

Step 4

Beat remaining cream and vanilla extract in small mixer bowl until soft peaks form. Using a rubber spatula, gently fold chocolate mixture into the whipped cream. Pour into prepared pan. Cover with plastic wrap. Refrigerate overnight or freeze 3 hours.