Marquise Au Chocolat

Ingredients:

• 3 oz bar of bittersweet chocolate - Scharffenberger, chopped in small pieces
• 3 oz bar of milk chocolate - Scharffenberger, chopped in small pieces
• 1 stick of unsalted butter (4 oz) chopped in small pieces, room temperature
• 4 egg yolks
• 1/2 cup of powdered sugar
• Pinch of fine sea salt
• 2 tablespoons of your favorite liqueur like Framboise, Frangelico, Kahlua, etc.
• 1/2 cup of heavy whipping cream
• 1/2 teaspoon of vanilla extract
• Vegetable spray, unflavored preferably organic

Directions:

Preheat oven to 400°F.

In the bottom pan of a double boiler, bring a few inches of water to a boil. Turn off heat. Place chopped chocolates and butter in the top pan of a double boiler or metal bowl. Set chocolate and butter over the warm water. Leave heat off. Mix butter and chocolate until smooth, creamy and without lumps. Remove chocolate from double boiler and set aside. Transfer to another bowl if necessary.

In the top pan of a double boiler or metal bowl, whisk egg yolks, powdered sugar, sea salt and liqueur. Bring water in the bottom pan of a double boiler to a very slow simmer. Place the top of the double boiler pan with the egg mixture, over the bottom of the double boiler pan. Whisking continuously, cook mixture until it thickens enough to see glimpses of the bottom of the pan about 6 minutes. DO NOT LET THE WATER BOIL! The mixture will be light, airy and a little runny. Remove from heat. Fold one third of the melted chocolate into the egg mixture with a rubber spatula. Fold in the remaining chocolate. Set aside.

In the bowl of a stand mixer with the whisk attachment, whip the cream until soft and light. Add the vanilla extract. Mix just until blended with soft peaks. With a rubber spatula, fold one third of the whipped cream into the chocolate-egg mixture. Gently fold in the remaining cream.

Spray the mold with vegetable oil. Spoon the mixture into mold(s). Level with an off-set icing spatula. Freeze until firm about 6 hours to overnight. To unmold the Marquise, set mold in hot water for one to two minutes. Dry bottom of mold with a towel. Set a larger serving plate or tray over mold. Flip both pans upside down. Shake to release the Marquise. Refrigerate until service. Serve with Crème Anglaise, Berry Coulis or Crème Chantilly. Garnish with fresh fruit, candied nuts, shaved chocolate or crushed Amaretti.

Alternatively, pour Marquise au Chocolat into 4 red wine or Martini glasses. Cover with plastic film. Chill in refrigerator until set about 6 hours. Serve with sweetened whipped cream and desired garnish.

Serves 4 people 4(4) ounce molds or 1(16) ounce mold

Recipe credit: Chef Carolyn Kumpe of the EBRS Culinary Center, Sacramento, CA