CLASSIC CHOCOLATE MARQUISE
Steps:
- 1. Bring a saucepan of water to a boil and remove from heat. Put cut chocolate in a heatproof bowl and place over the pan of hot water. Stir occaisionallt to melt chocolate evenly. Once chocolate has melted, remove bowl from pan and beat butter into chocolate. 2. While chocolate is melting, whip cream until it holds a soft peak. If the room is warm, cover and refrigerate the cream while preparing the remaining ingredients. 3. Return the pan of water to a boil, then lower heat so it simmers. In the bowl of an electric mixer, whisk the yolks together by hand. Whisk in the sugar and the liquid flavoring. Place the bowl over the pan of simmering waterand whisk constantly until the mixture thickens slightly. Use an electric mixer on medium speed to beat the sabayon until cooled and risen in volume. To finish by hand, whisk the bowl of hot sabayon over a bowl cold water - with a few ice cubes in it - until cooled and thickened. Do not let the sabayon become ice cold. 4. To finish the marquise, whisk the chocolate into the sabayon, then quickly fold in the whipped cream. Pour into mold and smooth top. Cover and refrigerate until set, at least overnight. 5. To unmold the marquise, wipe the outside of the loaf pan with a cloth dipped in hot water and wrung out. Cover the pan with a platter, invert and lift off the pan. Peel off the plastic wrap and smooth the outside of the marquise if necessary. SERVING: Cut the marquise into 3/4-inch slices with a sharp knife wet in warm water and wiped between each slice. Serve with chocolate shavings, whipped cream, Creme Anglaise, or some sliced and sweetened berries.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love