Chocolate Hazelnut Pate

  • Active Time 20m
  • Total Time 12h 40m
  • Rating ****

12 servings Tip: Unmolding such a delicate dessert can be tricky so use a pate mold with collapsible sides. The pate will come away from the sides cleanly and can then be easily inverted to a serving platter.


  • 12 ounces high quality bittersweet chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup chocolate hazelnut spread (Nutella)
  • 3/4 cup whipping cream
  • 1 cup toasted hazelnuts, chopped


Butter bottom of pate mold and line with piece of parchment paper, trimmed to fit bottom evenly. Melt chocolate with butter in large metal bowl over pan of simmering water, stirring occasionally until smooth. Remove from heat and stir in Nutella. Let stand until cool but not set, stirring occasionally, about 20 minutes.

Whip cream to soft peaks in another bowl. Fold cream into chocolate mixture. Fold in half of nuts. Spoon chocolate mixture into mold, smoothing evenly. Sprinkle remaining hazelnuts over top, pressing lightly into chocolate to adhere. Chill until firm, overnight. (Can be prepared up to 1 week ahead; cover.)

Release pan sides and invert onto plate; peel off parchment. Using warm slicing knife, cut into thin slices. Serve with creme anglaise if desired.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 6047

nutrition information per serving

328 calories; 27g total fat; 39mg cholesterol; 23mg sodium; 23g carbohydrates; 1g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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