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 CommentsTags: chocolate
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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a whisk and a spoon 
Love the heart! Beautiful and delicious!
Comment by Peggy— February 10, 2015 #
chocolate my drug 😉
Comment by milktherapy— February 10, 2015 #
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.
Comment by Kayte— February 10, 2015 #
The coconut cream looks very pretty.
Comment by goldenlifephx— February 10, 2015 #
looks delicious
Comment by thatssojacob— February 10, 2015 #
Love the heart shape. What beautiful plating!
Comment by Amy— February 10, 2015 #
Love how pretty your Marquise looks in heart form! And coconut cream…oh my! Lovely!
Comment by bakeawaywithme.com— February 10, 2015 #
How pretty! And with coconut foam – looks delicious!
Comment by Zosia— February 10, 2015 #
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!
Comment by Margaret @approachingfood— February 10, 2015 #
Beautiful, love the heart shape. Perfect little dessert.
Comment by nana— February 11, 2015 #
Fun use for the heart mold, perfect for valentines day!
Comment by Rachelle Weymuller@caramelizelife.com— February 11, 2015 #
Yum!
Comment by simpleandchic— February 13, 2015 #
Your foamy sauce looks quite good! I thought when I saw it, how very pretty.
Comment by Cathleen | My Culinary Mission— February 13, 2015 #
A lovely idea to use the heart-shaped mould, perfect for Valentine’s Day indeed!
Comment by Joyce, kitchen flavours— February 15, 2015 #
Looks beautiful and delicious. I just finished mine last night. Such a good treat! Katrina, Baking and Boys!
Comment by kevnkoi— February 15, 2015 #
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.
Comment by Diane Zwang— February 16, 2015 #
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).
Comment by Chris— February 17, 2015 #
Wow, that looks really good! Great presentation. You’re making me hungry!
Comment by mydailygrub— February 28, 2015 #