Chocolate Pate

Note from Cheri: Chef Toby Willis (see photo below) of Gatlinburg, Tennessee's fabulous Inn at Buckberry Creek shared this unique dessert recipe with us. The Inn is the upscale place to dine and stay in the Gatlinburg region. Click here to learn more about the Inn at Buckberry Creek, more of Chef Toby's recipes, and to learn more about this wonderful family travel destination.

15.75 ounces chopped chocolate (mixture of semi-sweet, bittersweet and milk) 1/2 cup corn syrup 1/2 cup butter, cut into cubes 2 cups heavy cream, divided 1 tablespoon B&B liqueur 1 teaspoon vanilla extract 1/4 cup powdered sugar

Place the chocolate, corn syrup, butter and 1/2 cup of the heavy cream in a double boiler set over simmering water. Simmer until chocolate melts, then stir the chocolate mixture to combine. Set aside to cool. Fold in the B&B and vanilla. Line a loaf pan or terrine mold with plastic wrap, allowing extra wrap to extend over the sides of the pan. Beat the remaining 1 1/2 cups heavy cream and the powdered sugar with an electric mixer at high speed until stiff peaks form. Fold chocolate mixture into the heavy cream in three additions. Pour into the prepared pan and chill 8 hours or freeze for 3 hours. When ready to serve, invert on a platter, remove plastic wrap and slice (with a hot knife). Serve on a chilled dessert plate, drizzled with raspberry coulis and crème anglaise.