Chocolate Marquise

There's nothing like dinner with two of your besties and YUMMO dessert to make winter seem just a little bit warmer.

If you like a bit of an indulgence, especially of the rich chocolate variety - here's a recipe worth trying when you have a wee bit of time.

I first tasted it on our wedding anniversary last year at Tonic restaurant here in Whangarei.  I fell in love! (with the food).

The best description is that it is a cross of somewhere between a mousse and a cake.  Heavier than mousse but lighter than a cake.  And VERY delicious!

Prepare the day before you want to eat it:

Chocolate Marquise

7 egg yolks
3/4 cup caster sugar
200g dark chocolate (suitable for cooking/melting)
250g butter - chopped in pieces
65g good quality cocoa powder
600ml cream
1 tsp vanilla extract (the extract is much nicer but WAY more expensive than essence)


Method:

• In a heatproof bowl - use electric beater to beat egg yolks and sugar until pale and thick (took about 4 mins)
• Place bowl over a pan of simmering water (not touching the water) and add chocolate.  Whisk until melted and combined.
• Add butter one piece at a time, and whisk until melted. (I cut it into sticks and added).
• Once butter is combined, remove from heat and fold in cocoa.
• Beat cream & vanilla in a separate bowl until soft peaks form (firmer is better).
• Fold a small amount of cream into the chocolate mix until combined.  
• Then fold in the remainder of the cream.

Pour into a lightly greased 8x22cm terrine, lined with plastic wrap (enough wrap to fold over the top).  Fold the remaining plastic over the top to cover and refrigerate overnight. 
Turn out terrine, slice and eat!

My variation:
I had no idea what a terrine was and I don't have a loaf tin - so I made this and put it into individual ramekins/dishes, (no greasing or lining either) covered with gladwrap and refrigerated.

The recipe says it makes 6 servings.  I made a half recipe (4 eggs) and it filled 6 1/2cup ramekins to the top.  You honestly wouldn't want to eat any more than that - I love chocolatey stuff and I can't eat a whole one.

Serve:
with whipped cream, cream anglaise or plain vanilla icecream.
Would also be yum to try with berry compote or berries & cream - you almost need something to counter-act the richness of it.

YUMMO!

Now, what to do with all those egg whites!

Pictures were nabbed from the web.