Chocolate-nut paté with vanilla cherries

Name: Chocolate-nut paté with vanilla cherries
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 100 g Nut kernel mixture (e.g. cashew, hazelnut, almond and walnut kernels); 50 g separated apricots (soft); 200 g Fine dark chocolate; 5 TABLESPOONS Whipped cream; 1 glass (370 ml) Cherries; 1 Vanilla pod; 1⁄2 Package Vanilla sauce powder; 1 TEASPOON Sugar; 7-10 Tbsp Cocoa

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

100 g Nut kernel mixture (e.g. cashew, hazelnut, almond and walnut kernels)
50 g separated apricots (soft)
200 g Fine dark chocolate
5 TABLESPOONS Whipped cream
1 glass (370 ml) Cherries
1 Vanilla pod
1⁄2 Package Vanilla sauce powder
1 TEASPOON Sugar
7-10 Tbsp Cocoa

Directions

1
Coarsely chop the nuts and roast them in a pan without fat. Remove. Chop the apricots finely. Chop the chocolate and melt in the cream in a hot water bath. Stir in nuts and apricots. Chill for 10-15 minutes until the chocolate begins to set
2
Pour the chocolate mixture, while it is still liquid, into a small rectangular mould (approx. 7 x 15 cm; approx. 350 ml content; e.g. small crate baking tin or freshness box). Cover and chill for at least 3 hours until the chocolate cake is firm.
3
Drain the cherries and collect the juice. Cut the vanilla pod lengthwise and scrape out the pulp. Mix sauce powder, sugar and 5 tbsp. cherry juice. Boil up the rest of the cherry juice, vanilla pulp and vanilla pod. Stir in the sauce powder and simmer for about 1 minute. Stir in cherries
4
Dip the chocolate pâté briefly in hot water, then turn out of the mould. Cut immediately into approx. 12 slices. Serve with hot or cold cherry compote. Dust with cocoa
5
waiting time 3 hours