{"id":705,"date":"2010-11-29T14:05:29","date_gmt":"2010-11-29T22:05:29","guid":{"rendered":"http:\/\/www.lacocotteverte.com\/?p=705"},"modified":"2025-09-05T12:09:37","modified_gmt":"2025-09-05T20:09:37","slug":"chocolate-chestnut-pave-with-raspberry-coulis","status":"publish","type":"post","link":"https:\/\/www.lacocotteverte.com\/?p=705","title":{"rendered":"Chocolate-Chestnut Pav\u00e9 with Raspberry Coulis"},"content":{"rendered":"

\"Chocolate-Chestnut <\/p>\n

Chestnut pur\u00e9e (also called cr\u00e8me de marrons) is a delicacy from the chestnut-growing regions of France, Spain and Italy. It is available in two forms: one plain, the other sweetened and flavored with vanilla. Its delicately sweet and nutty flavor pairs beautifully with chocolate and dark rum. <\/p>\n

Pav\u00e9 is a French word for a cold dish made in a square or rectangular mould. This one is a decadently rich combination of chocolate and chestnuts, with a tart raspberry coulis as a foil. In addition to being addictively tasty, it’s a favorite dessert because it’s so darn simple to make: literally 10 minutes from start to finish, and with minimal cleanup. You do need to plan for this dessert: it needs to chill for at least 4 hours, but it can be made a day or two ahead, making it an ideal ‘company’ dessert. <\/p>\n

\u2014 10-12 servings<\/em><\/p>\n

*Items marked in green<\/span> are available from The Gourmet Corner.<\/p>\n

Ingredients<\/H3>
\n<\/p>\n
    \n
  • 1 (1-pound) can chestnut pur\u00e9e<\/span><\/li>\n
  • 9 oz Cacao Noel Noir 72% chocolate calets*<\/span><\/li>\n
  • 4 Tbs (2 oz) \u00c9chir\u00e9 unsalted butter<\/span>, at room temperature<\/li>\n
  • 2 tablespoons dark rum<\/li>\n
  • 10 oz frozen unsweetened frozen raspberries, thawed<\/li>\n
  • 1 cup cr\u00e8me fra\u00eeche<\/span><\/li>\n<\/ul>\n

    <\/em><\/p>\n

    *This recipe works best with a high-percentage chocolate (65% or more). Sweeter chocolates will make the final dessert too sweet. <\/em><\/p>\n

    Pav\u00e9<\/h3>\n

    Line a small (3-4 cup) loaf pan with plastic wrap. If a small loaf pan isn’t available, use a small bowl. The shape isn’t as as important as the size of the container — the pav\u00e9 should end up being 2-2.5 inches deep. If it’s too shallow in the mold, the serving slices end up looking squat, rather than tall and elegant. <\/p>\n

    Microwave the chocolate calets and butter together in a large, microwave-safe bowl on low power until they are melted. Stir until smoothly blended. <\/p>\n

    Add the chestnut puree and rum to the chocolate mixture. Mix thoroughly, then pour into the prepared loaf pan or bowl.<\/p>\n

    Cover with plastic wrap and refrigerate for at least 4 hours (or up to a couple of days).<\/p>\n

    Raspberry Coulis<\/h3>\n

    Place a fine-mesh stainless-steel sieve over a small bowl. Use the back of a spoon to push the raspberries through the sieve, working the pulp until just the seeds are left in the sieve. If desired, sweeten slightly with a little sugar — but keep it on the tart side, to offset the sweet richness of the pav\u00e9. <\/p>\n

    Place the coulis in a covered container and refrigerate until needed, up to 2 days. <\/p>\n

    Plating<\/h3>\n

    At serving time, unmold the pav\u00e9 onto a serving platter, and cut it into 1\/2-inch slices.<\/p>\n

    Drizzle 2 Tbs of the raspberry coulis onto each dessert plate, then top with a slice of the pav\u00e9. Spoon a dollop of cr\u00e8me fra\u00eeche at the side of each slice and serve, passing the remaining raspberry coulis at table.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Chestnut pur\u00e9e (also called cr\u00e8me de marrons) is a delicacy from the chestnut-growing regions of France, Spain and Italy. It is available in two forms: one plain, the other sweetened and flavored with vanilla. Its delicately sweet and nutty flavor pairs beautifully with chocolate and dark rum. Pav\u00e9 is a French word for a cold […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[110,10,75],"_links":{"self":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/705"}],"collection":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=705"}],"version-history":[{"count":15,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/705\/revisions"}],"predecessor-version":[{"id":865,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/705\/revisions\/865"}],"wp:attachment":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=705"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=705"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=705"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}