Tuesdays with Dorie BCM: Marquise au Chocolat

February 10, 2015 at 12:01 am | Posted in BCM, groups, ice creams & frozen, sweet things, tuesdays with dorie | 18 Comments
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marquise au chocolat

Valentine’s Day calls for something super-chocolatey, right?  Chocolate mousse, maybe?  Or perhaps frozen chocolate mousse?  Would it sound sexier if we said it in French?  Mais bien sûr…Marquise au Chocolat it is.

This is a delicious and decadent dessert.  Butter, dark chocolate, sugar, whipped cream– it’s all in there, baby.  Oh, and raw egg yolks, too.  This was a hot topic for our group, and if you’re concerned (I wasn’t really), some alternative ideas were floated around.  I thought about making a whole recipe in a loaf pan because it can keep for a month in the freezer, but decided to just make a few servings worth and set them up in the little molds I use for coeur à la crème.

I think the deep chocolate flavor and the creamy texture are best enjoyed after the marquise has had several minutes to temper outside of the freezer.  You’ll probably need to do that anyway to get your plastic wrap liner to easily release from the mold.  If you make a larger loaf, Dorie says dental floss or a warm knife is the way to cut nice slices.  This would be lovely with berries or crème anglaise or whipped cream.  I had a can of coconut cream that I tried unsuccessfully to whip…it wouldn’t get anymore volume than a foamy sauce, so I just went with it.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

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18 Comments »

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  1. Love the heart! Beautiful and delicious!

  2. chocolate my drug 😉

  3. Between you and Skinny Chick Liz I am going to need to get some of those little molds as they are so nice for things like this. Beautiful photo…whipping coconut cream, sounds like a great idea, looks beautiful anyway.

  4. The coconut cream looks very pretty.

  5. looks delicious

  6. Love the heart shape. What beautiful plating!

  7. Love how pretty your Marquise looks in heart form! And coconut cream…oh my! Lovely!

  8. How pretty! And with coconut foam – looks delicious!

  9. A heart mold — perfect presentation! By the way, if your coconut cream didn’t whip, it might have had an additive like guar gum in it. The pure stuff should separate in the can when it sits, and then you can just scoop off the top and whip. But your sauce looks so much like crème Anglais, that I actually thought you had made that!

  10. Beautiful, love the heart shape. Perfect little dessert.

  11. Fun use for the heart mold, perfect for valentines day!

  12. Yum!

  13. Your foamy sauce looks quite good! I thought when I saw it, how very pretty.

  14. A lovely idea to use the heart-shaped mould, perfect for Valentine’s Day indeed!

  15. Looks beautiful and delicious. I just finished mine last night. Such a good treat! Katrina, Baking and Boys!

  16. I love your heart presentation. I agree with you that Valentine’s Day does call for chocolate, then again everyday call for chocolate. I think this was a hit for most.

  17. Another lovely presentation! This was indeed the perfect thing to make for Valentine’s Day, too. The coconut is an interesting variation — I may have to try that (since I still have some marquise left in the freezer).

  18. Wow, that looks really good! Great presentation. You’re making me hungry!


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