Chocolate Pate

1. In a 1-quart glass bowl, combine cream, semisweet chocolate, and unsweetened chocolate. Heat in a microwave oven on HIGH 1-1/2 to 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 to 2 minutes, until mixture reaches sauce consistency when stirred and is warm. Serve warm sauce over cakes, ice-cream, or fruits. Source: 365 Great Chocolate Desserts Reformatted by: CYGNUS, HCPM52C