Dried Plum Chocolate Pavé
Prep Time 15 minutes Serves 25
IngredientsNo-stick cooking spray
36 oz whipping cream
36 oz semisweet chocolate, coarsely chopped
15 oz pitted dried plums*
3 oz Armagnac or Cognac (optional)
Raspberry Sauce (optional)
Sweetened whipped cream (optional)
Raspberries or sliced strawberries (optional)
Mint sprigs (optional)
*Canned dried plums may be substituted for pitted dried plums. Drain liquid and pat dry with a paper towel.
DirectionsLightly coat 9 1/2 x 5 1/2-inch loaf pans 3 for 25 servings, 6 for 50 and 12 for 100, with cooking spray. Line bottom and sides with wax paper; set aside. In al saucepan, heat cream just to a boil. In food processor or blender, process hot cream, chocolate and dried plums until chocolate is melted and mixture is smooth. Stir in Armagnac, if desired. Pour into prepared pan, spreading evenly. Cover with plastic wrap. Refrigerate overnight or until firm.
To serve, carefully unmold pavé onto cutting board and remove wax paper. Using a thin knife warmed in hot water, cut into 16 slices 92 slices per serving). On each serving plate, arrange two slices; garnish with raspberry sauce, whipped cream, berries and mint, if desired.
RASPBERRY SAUCE: Drain 1 package (10 ounces) thawed frozen raspberries in syrup, reserving syrup. In small saucepan, bring syrup, 1 tablespoon lemon juice and 1 teaspoon cornstarch to a boil, stirring constantly. Cool. Gently stir in reserved raspberries. (Makes 1 cup)
Recipe created by Gale Gand.
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