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).