THis is an interesting idea to serve for dessert with sweet crackers, fruits, cheese, and cookies. The recipe is actually very versitile. When chilled, it forms a firm, spreadable pate, but when heated you can use it as a sauce over cakes, fruits and ice cream.

1 Cup heavy cream
6 ounces semisweet chocolate chips (one cup)
1 (1-ounce) square unsweetened chocolate, cut up
2 tablespoons butter, softened
1 teaspoon vanilla extract or 1 tablespoon rum, Cognac, or Grand Marnier

1. In a 1-quart glass bowl, combine cream, semisweet chocolate and unsweetened chocolate. Heat in a microwave oven on high 1 1/2 - 2 minutes, stirring once or twice, until chocolate is melted and smooth.

2. Stir in butter until melted and mixture is smooth. Stir in vanilla. Turn into a 2- or 2 1/2 cup cheese or pate crock or into 2 or 3 individual souffle dishes. Refrigerate until firm, 2 to 3 hours. Once firm, cover with plastic wrap and refrigerate until 1 hour before serving time. Store in refrigerator and use within 5 days.

Note: Pate can also be heated in microwave oven on high 1 1/2 - 2 min. until mixture reaches sauce consistency when stirred and is warm. Serve warm sauce over cakes, ice cream or fruits.