Chocolate Pate

1. Combine the chocolate, heavy cream, and orange liqueur in a heatproof bowl set over a saucepan of barely simmering water.
2. Stir until the chocolate is completely melted and smooth.
3. Remove from the heat.
4. Gradually whisk in the softened butter until fully incorporated.
5. Whisk in the confectioners’ sugar until smooth.
6. In a separate bowl, whisk the egg yolks.
7. Slowly whisk a small amount of the warm chocolate mixture into the egg yolks to temper them.
8. Stir the tempered yolks back into the chocolate mixture until smooth.
9. Pour into a loaf pan, ramekins, or decorative molds.
10. Refrigerate for at least 4 hours, or until firm.

Notes

• Serves 8 to 10.
• For individual desserts, spoon into ramekins before chilling.
• The chilled pâté can also be scooped and rolled into truffles.