by Dorie Greenspan
This weeks installment is Marquise au Chocolat; a chocolate mousse. Dorie's version is frozen. I have made chocolate marquise in the past, and reviewing other recipes, this is the only one that I have come across that is frozen.
Dorie mentions this is exceedingly practical, for you can use what you need for one occasion, and keep the rest in the freezer for the next celebration (should it happen within a month or so).
The recipe actually calls for the chocolate marquise to be molded into a standard loaf pan, and is served in fairly thick slices and adorned to your liking, if at all.
I had come across this cool idea for a chocolate doily, and just could not pass up the opportunity to make one myself. So fun!
I formed the chocolate mousse using ring molds that I had purchased for another dessert, that I made for an Oscar party a few years ago (it too, just so happened to be a chocolate tricolor mousse).
And, being I had some melted chocolate left over, I made this version. This did not turn out as planned. I actually had a lacy pattern (no white chocolate) extending above the chocolate mousse that I was going to fill with whipped cream and a strawberry or two. However, I should have made the bottom portion (with white chocolate) a bit shorter, so that the lacy chocolate would have a little bit of the mousse to stick to, and maybe I should have made the upper portion a bit thicker as well. This part just broke away - so I just broke it all up, and tossed it on top. The Mr. had no problem devouring it this way (nor would I).
This dessert when completed, is basically a blank canvass - you can decorate it to your hearts content; as I did here, or just with a dusting of cocoa powder, or my original idea, when I thought I was going to make the loaf pan form, I was going to put a line of chocolate leaves down the middle, dotted with raspberries. I also think that a tart raspberry sauce swirled on the bottom of the plate would be nice addition.
Your options are truly limitless. Let your imagination run wild!
If you would like to make a chocolate doily, or a chocolate wrap-around, click here for an awesome tutorial by Julia M. Usher of Recipes for a Sweet Life.
Note: Dorie's recipe does not use cooked egg yolks. If you do not have a trusted source for organic eggs as Dorie suggests, or just feel uncomfortable using raw eggs, click here for instructions for an egg-safe alternative.
I halved the recipe and it yielded seven ample servings (the dessert is on the rich side - small portions are a good thing here). The dimensions of the ring molds I used are 1-3/4 inches x 2 inches.
Do head over to the Tuesdays with Dorie website and look for the LYL link to see how my co-bakers styled their Marquise au Chocolate!
It is the rule of TWD not to share the recipe on our blogs. You will find the recipe on page 357 of Baking Chez Moi.