Chocolate Pate

• 227 g bittersweet chocolate, chopped
• 1/4 cup unsalted butter
• 1/4 cup icing sugar
• 4 egg yolks
• 1/2 cup whipping cream
• 3/4 cup granulated sugar
• 1/3 cup water
• 1/4 cup orange liqueur
• 3 tablespoons orange juice concentrate
• 4 fresh green figs, quartered
• 1 1/2 teaspoons lemon juice
• 16 fresh raspberries

1. Line 5-3/4-x 3-1/4-inch (625 mL) loaf pan with plastic wrap; set aside.
2. In saucepan, melt together chocolate, butter and sugar over medium-low heat until smooth. Whisk in egg yolks, one at a time; cook, stirring, for about 3 minutes or until thickened and glossy. Transfer to large bowl; let cool to room temperature.
3. In separate bowl, whip cream; fold one-quarter into chocolate. Fold in remaining whipped cream. Spoon into prepared loaf pan. Cover and refrigerate for at least 8 hours or until firm. (Make-ahead: Refrigerate for up to 2 days.) To unmould, gently pull on plastic wrap to loosen top edge of pate from pan; unmould onto cutting board. Cut into 8 slices.

bittersweet chocolate, unsalted butter, icing sugar, egg yolks, whipping cream, granulated sugar, water, orange liqueur, orange juice concentrate, green figs, lemon juice, fresh raspberries

Taken from www.food.com/recipe/chocolate-pate-430160 (may not work)