Chocolate Pate 

15 ounces of semi-sweet chocolate
4 tablespoons of unsalted butter
3/4 cup of powdered sugar
1 cup of heavy cream
4 large egg yolks
6 tablespoons of dark rum

In top of double boiler, over simmering water, melt chocolate with cream and butter, beating with a whisk until smooth and glossy; remove from heat. Add egg yolks, one at a time, beating after each one. Add confectioners' sugar, beating constantly until smooth. Mix in rum. Butter small loaf pan. Line with waxed paper with an overhang. Butter sides and bottom of paper. Pour chocolate mixture into pan. Cover with plastic and freeze overnight. To remove from pan, dip in warm water. Slice thinly. Serve on a pool of raspberry sauce topped with whipped cream and fresh raspberries. 

Chocolate Pate

8 ounces of semi sweet chocolate
3 tablespoons of rum, cognac, scotch or amaretto
2/3 cup of ground blanched almonds
1/4 cup of sugar
2 eggs, separated
1 cup of unsalted butter, cold, cut in pieces
10 to 12 social tea cookies, diced (Nabisco)

Oil loaf pan or terrine with light flavorless oil; line bottom with wax paper. Melt chocolate in top of double boiler over hot, not boiling water. Stir in liquor, set aside; keep warm. Blend almonds, sugar and egg yolks in food processor with steel blade (can use a mixer don't use a blender!) Add butter pieces, process until smooth. Add chocolate mixture; process to blend; pour into bowl. Beat whites to stiff peaks; fold into chocolate along with diced cookies; pour into pan. Chill 24 hours. Cut in thin slices to serve or serve on cookies.