Look at half gallon ice creams, pound coffee cans,

I admit it...I buy 1lb coffee containers. My excuse is that I use 1

scoop a

day to make my 2 cups of coffee. Anything larger would be stale by the

time I

was half done with it. Then there's the twice yearly purge of

perishibles.

Yes, I know I'm paying extra...

Freeze it, fridge it, don't be an idjit.

--mm
TRI-CHOCOLATE PATE with COFFEE ASPIC
cat: dessert
Servings: 10 to 12

4 ts unflavoured gelatin (20 ml)
1/4 c cold water (50 ml)
1 c hot, strong black coffee (250 ml)
3 Tb granulated sugar (45 ml)
1/4 c coffee-flavoured liqueur (50 ml)
4 oz white chocolate, finely chopped (125 g)
4 oz milk chocolate, finely chopped (125 g)
4 oz bittersweet chocolate, finely chopped (125 g)
3/4 c unsalted butter (175 ml)
1 1/2 c whipping cream (35%) (375 ml)

Here's an easy way to really wow your guests. This
rich, layered chocolate pate look impressively
difficult to make, but it is actually straightforward
and, what's more, can be prepared up to two days before
serving. For this, as for all the following recipes, use
good-quality eating, not baking, chocolate.

1. Sprinkle gelatin over cold water in a small bowl, then let stand
for 5 minutes. Stir in coffee and sugar until sugar dissolves, then
stir in liqueur. Let cool to room temperature.

2. Oil an 8-1/2 x 4-1/2 (1L) loaf pan, then line base and long sides
of the pan with a piece of plastic wrap long enough to overhang
sides of pan, smoothing well. Pour about 1/3 c (75ml) coffee
mixture into pan, then refrigerate for about 30 minutes or until set.

3. Pour remaining jelly into a non-metallic 8-inch (2L) square baking
dish, then refrigerate until set.

4. Put white, milk and bittersweet chocolates in 3 separate microwave
bowls. Add 1/4 c (50ml) butter to each bowl. Heat milk and
bittersweet chocolates one at a time in microwave on medium (50%)
for about 1 minute, until partially melted. Heat white chocolate in
microwave on medium (50%) for 50 about seconds, until partially
melted. Stir each chocolate until smooth, using a separate spoon
for each, then let cool for about 10 minutes, until chocolates are
at room temperature.

5. In chilled bowl and using chilled beaters or whisk, beat cream
until soft peaks form. Using a rubber spatula, gently fold 1
heaping c (250 ml) cream into each type of chocolate.

6. Spoon white chocolate mixture over set jelly in loaf pan, spreading
evenly, then top with bittersweet chocolate and smooth well. Cover
with plastic wrap, then refrigerate for at least 3 hours.

7. No more than 2 hours before serving, remove pate from pan using
excess plastic wrap to lift it, then invert onto a serving platter,
removing plastic wrap. Cut coffee jelly in baking dish into
1/2-inch cubes, then carefully lift out cubes with metal spatula
and arrange around pate. Serve pate cut into slices giving each
person a portion of coffee, jelly cubes along with the pate.

Recipe From: Elm Street (November 1999)
Transcribed by: S. Lefkowitz
---
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)