Marquise au Chocolat

Posted on Posted in Chocolate, Vanilla

The first time I had eaten Marquise au Chocolate was when a friend made it for a small group of us for New Year’s last year.  It was incredibly delicious, but we didn’t know what the proper name for it was – we called it “fondant.” When I got Baking Chez Moi, I read through this recipe and thought it sounded extremely familiar, so I was very happy that it was a selection for the Tuesdays With Dorie group, and can confirm that it was like the “fondant” we had.

This is pretty much a fancy frozen chocolate mousse that I served with vanilla crème anglaise.  I was so happy that I made the crème anglaise because it really complements the chocolate well – I cannot express in words how good these two taste together!

The Marquise au Chocolate recipe was very straight forward. The only caveat with this recipe is that it uses uncooked egg yolks; I was sure to use very fresh organic egg yolks for this.P1100581

The first step was to melt butter with chocolate.P1100582

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Second step was to mix the egg yolks, sugar, and fleur de sel.P1100592

Third step: combine the results of steps 1 and 2.P1100595

Fourth step: Whip up some heavy cream.

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Fifth step: Fold everything together.

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Sixth step: Carefully put everything into a lined loaf pan and stick it in the freezer for several hours.P1100603

While the Marquise au Chocolat was in the freezer, it was time to start making the vanilla crème anglaise. I had never made this before, so I made sure to read the steps over and over. It seemed like something where everything had to be prepped ahead of time because the process read to me like it were time sensitive.P1100605

More egg yolks are needed for this.P1100606

Along with some milk, cream, and vanilla beans.P1100607

This smelled so good…P1100610

Dorie’s recipe yielded about 2.5 cups of sauce.P1100614The Marquise au Chocolat was finally ready to be served with the vanilla crème anglaise. I wish I knew of a way to make this more presentable, but the creases in the plastic wrap lining made that difficult for me.

It’s okay, though. The Crème Anglaise made everything better!P1100631

Marquise au Chocolat recipe on page 357 and Crème Anglaise recipe on page 441 of Baking Chez Moi.

 

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