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DIRECTIONS

Line a 9 x 5-inch loaf pan with parchment paper or wax paper, leaving enough paper hanging over the sides to be able to cover the top.
Melt the chocolate, butter, and cream in a heavy saucepan over low heat; stir until smooth. Remove from the heat.
Whisk the egg yolks into the chocolate one at a time, beating well after each addition. Whisk in the confectioners' sugar and beat until the mixture is smooth and glossy. Stir in the Armagnac.
Pour the mixture into the prepared pan and chill or freeze.
To make the Coconut Cream, scald the cream in a heavy saucepan. Remove from the heat, add the coconut and let cool. Strain off and discard the coconut.
In a mixing bowl, beat the egg yolks with the sugar, salt, and vanilla extract.
Reheat the cream and slowly whisk the hot cream into the egg mixture. Place the mixture in the top of a double boiler and cook, stirring, over hot water until it thickens. Remove from the heat, strain, and add the Cointreau. Place plastic wrap directly on the surface of the sauce as it cools, to keep a skin from forming.
Slice the pâté and serve with the sauce.