Baking... Chocolate Pate and Raspberry Coulis

For Nathan's birthday I made a chocolate pate with raspberry coulis.  It was so simple and extremely delicious if I do say so myself.  Imagine a dessert that is a mix between a fudge and a mousse.  It was super rich but still light.  And... it only took about 20 minutes (maybe less) from start to finish!!

Chocolate Pate

• 1 1/2 cups heavy whipping cream, divided
• 1 large egg yolk
• 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
• 1/3 cup light corn syrup
• 1/4 cup (1/2 stick) butter or margarine
• 1 teaspoon vanilla extract
• Whipped cream

1. Line 8 x 4-inch baking pan with plastic wrap. 
2. Combine 1/4 cup whipping cream and egg yolk in small bowl.
3. Combine morsels, corn syrup and butter in heavy-duty medium saucepan. Melt over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat. Add cream mixture to saucepan. Cook, stirring constantly, over medium heat for 1 minute. Let cool to room temperature.
4. Beat remaining cream and vanilla extract in small mixer bowl until soft peaks form. Using a rubber spatula, gently fold chocolate mixture into the whipped cream. Pour into prepared pan. Cover with plastic wrap. Refrigerate overnight or freeze 3 hours.

Raspberry Coulis

• 1 bag of frozen raspberries
• 1/4 cup sugar

1. Put ingredients into a sauce pan and boil until raspberries break-up and sugar melts ~10 min.
2. Press through a stainer to get rid of all the seeds.  It should look more liquid than a jelly, but not too watery.

I got my recipe from here:  http://allwomenstalk.com/15-ingredients-and-directions-of-chocolate-pate-with-cranberry-coulis-receipt/