Saturday, March 7, 2009

The Secret Marquise

I got this one from the cookbook, Cookwise by Shirley Corrihor. Not everything in here was helpful, but this one sounded super yummy. So I haven't tried it yet, but I will soon, and then post again.

The Secret Marquise

7 or 8 ounces good quality semisweet chocolate or 3 - 2.6 oz. Hershey's Special Dark chocolate bars, broken into 1 inch pieces.
4 oz. milk chocolate, also broken into 1 inch pieces
5 egg yolks
1/3 c. heavy cream
5 Tb. butter
1 c. heavy or whipping cream
2 Tb. sugar

Combine semisweet and milk chocolates and blend in food processor until finely chopped. Set aside. Heat egg yolks and 1/3 c. cream in 7-8 inch skillet over low heat, stirring constantly with fork or spatula flat against the bottom of the pan. As soon as it thickens, remove from skillet from heat and keep stirring. Add the butter and stir in well. Add the chocolate and stir constantly until chocolate just melts. Continue to stir for 1 minute. 

Remove bottom from springform pan. Place the ring onto a platter and spray inside with nonstick cooking spray. Spoon chocolate mixture inside and place in fridge to chill and set firm, about 1 hour.

Chill mixing bowl and beaters for 5 minutes. Whip 1 c. cream until slightly thickened. Add sugar, stir in. Cover serving plates with thin layer of cream.

Warm springform ring by wrapping with a hot towel. Heat a knife under hot running water and wipe dry. To serve, cut a small wedge of the marquise while it is still cold and place on cream. Serves 6 to 8.


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