Artwork by Jacob

Artwork by Jacob

Monday, February 9, 2015

Marquise au Chocolat

We are diving into chocolate this week on Tuesdays with Doire.  Marquise au Chocolat (page 357 in Baking Chez Moi) is a frozen chocolate mousse.  
To make, melt 13 ounces bittersweet chocolate with 1/2 cup butter.  I used my microwave which I thought was easier than over simmering water.
Beat 4 egg yolks, I used pasteurized eggs since they will not be cooked, with 1/3 cup sugar.
Blend the two together.
Whip 1 1/2 cups heavy cream and 3 tablespoons sugar until stiff peaks, then blend with the chocolate mixture.  Place in prepared loaf pan and freeze for 6 hours (the hardest part is waiting).  

I love chocolate and think everything tastes better with chocolate.  I was not sure if I was going to like this but I did.  This was excellent and my husband thought so too.  My son said it was too chocolaty but he does not like chocolate much.  I took Mardi Michels suggestion of using parchment paper first and then plastic wrap to prep the pan.  This did make unmolding the pan very easy.  I served only a 1/2 inch piece since it is such a rich dessert and that was plenty. Dorie suggests almost an inch but that is a rich piece.  I am saving the rest and serving it again for Valentine's Day.
Tuesdays With Dorie is an international baking group working our way through Baking Chez Moi by Dorie Greenspan.  To see what others did in this group go here.

17 comments:

  1. This would be such a great Valentine's Day recipe! And your pictures look great -- very explanatory!

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  2. Love your pictures. This was a very rich dessert so serving it with raspberries is an excellent choice.

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  3. This was a hit at our house, too---though my daughter is like your son and doesn't like any chocolate dessert that's too intense!

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  4. This was a hit at our house, too---though my daughter is like your son and doesn't like any chocolate dessert that's too intense!

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  5. Glad this tip on the parchment paper worked - I wish I had thought of it BEFORE I made mine ;)

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  6. Yep, diving into chocolate...lol...I knew it was coming soon. Yours looks lovely. Thanks for tip re parchment.

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  7. So brave to microwave the chocolate. I'm always afraid that I'm going to burn it. Your pictures are tempting me to try it the next time around.

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  8. OMG…was this ever good! Perfect for Valentines day! I love diving into chocolate! Happy Tuesday!

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  9. I haven't made this yet, but I am sure looking forward to it. My husband loves rich, chocolate desserts, so this should be a hit on Valentine's Day!

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  10. This would be a wonderful dessert for valentine's day. Fresh berries are the perfect accompaniment to cut the richness.

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  11. This was a winner in house. A great recipe to keep in the freezer and serve as needed. Yours looks beautiful.

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  12. Agreed this was a decadent chocolate cake but well worth the effort. I love that you got a photo of the swirl of chocolate and egg and cream mixtures, I thought that was so fun to mix the two together... simple pleasures ;0)
    Happy baking to you!

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  13. This was chocolaty in a good way ;) but I also had one younger taster who didn't care for it, maybe too rich? A small serving is the way to go, I think !

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  14. This is a very rich dessert, small portions are the way to go, no doubt.

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  15. Glad this was a hit at your house! It was at my house too but none here believe in too much chocolate.

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  16. Yum--I'm sure that was great for Valentine's Day!

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  17. Where did you find pasteurized eggs? I always look for them but never have seen them. This was rich, but we loved it.

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