Chocolate Pave

So here it is – my favorite confection that I discovered at Savor the Central Coast: The Paso Robles Inn Steakhouse Chocolate Pave Recipe. It’s pure chocolate seduction. Let us know what you think:

5 cups cream

1/2 cup after dinner spirit of liqueur of your choice (Grand Marnier, Baileys, etc.)

32 oz. chopped bittersweet chocolate (at least 70% cocoa)

Heat cream and liqueur in pot over medium heat

Place chopped chocolate in large bowl. Spray silicone molds with non-stick cooking spray

When cream is almost to a boil, pour chopped chocolate and whisk together

Pour into silicone molds and freeze, about 20 minutes or until hard. Keep remaining chocolate mixture warm on stovetop and continue filling molds until mixture is finished

Dress with seasonal fresh fruit or coulis of your choice. *

Yields approximately 60 paves from two-ounce molds.

* A note from LaVitaFresca: I noticed that the coulis that was served in the pave was a choice of cherries in a Cabernet Sauvignon reduction syrup or pears in Gewurztraminer reduction syrup. It seems as though an indentation was made in the center of the pave and then it was filled and kept cold until served. It was contained in the pave and not dripping out nor was it drizzled on top. Let me know how the recipe works out for you. Enjoy!