Chocolate Marquise Recipe
Ingredients:
Enough ladyfingers to line a loaf pan
12 ounces coarsely chopped chocolate (bittersweet or what you like)
1/2 pound butter, chopped at room temp
2 eggs
2 tablespoons cognac, or bourbon (optional)
1/4 cup sugar
Method:
Line a 4 cup loaf pan with plastic wrap, then line with ladyfingers.
Melt chocolate and butter in a bowl over hot water, stirring constantly - let cool.
Separate eggs, whisk yolks until light yellow. Whisk in chocolate and cognac.
In a separate bowl beat whites until med peaks, and then slowly add sugar while still beating until stiff peaks form and whites are shiny.
Stir about one quarter of the whites into the chocolate mixture, then carefully fold the remaining whites in - just until no streaks remain.
Pour the mixture into the prepared pan, and cover with plastic wrap. Chill for at least 3 hours and up to 3 days before unmolding and serving.
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Video Transcript - click to open
Hi, welcome back to Le Gourmet TV. Today we are going to make a fun little dessert that is basically a chocolate mousse that is chilled inside a terrine with some ladyfinger cookies. Makes a really nice presentation, great flavour and it's a great way to end up a dinner party. So, we are going to jump right it in. First things first, I have twelve ounces of dark bitter chocolate and I am going to add that another glass bowl that has a half pound of butter in it and we are just going to take this over to the stove. We are going to put it on to a water bath and then slowly melt the butter and chocolate together.
The butter and chocolate is now melted and mixed together, so we will turn off the heat. Take the mixing bowl out of the pot and we just going to set that aside and let it cool for now and once that mixture is cooled, we move on to the next section.
So, next step, I have taken two eggs and I have separated them, the whites and yolks. I am going to take the yolks and put them into a large bowl and I just want to whisk them. Just want to whisk them, until it gets kind of like, that light yellow colour. It's really that I whole out to work with here. Those are whisked up.
So, now we are going to take our chocolate and butter mixture. Just want to get some of the chocolate in first and whisk that together, just to warm up the yolks, so that they don't cook and then we are going to add the rest of the chocolate in and just whisk that just a little bit more. Now, I have got a couple of tablespoon of cognac and we are going to add that in. Now, if you don't have a cognac, you could use bourbon certainly and we will just mix that in.
Next step, we take our two egg whites and we pop them into our stand mixer with the wire whisk attachment and we want to beat these until I form stiff peaks. So, stiff peaks are formed, now what I want to do is to take this quarter cup of sugar and just slowly incorporate it into the egg whites and you know it's done when the egg whites look glassy. So, the egg whites are done. Just take this pot and now what we want to do is fold the whites into the chocolate mixture.
First thing you do is take just a scoop, put it into the chocolate and mix it in. you don't need to be careful with this, you don't need to worry about breaking it down, just want to mix it in. Now you are done with the whisk. Take a scoop of the whites and just incorporate it, so you know that you are just folding it in, carefully trying not to break the whites too much. When you get the first bit folded in, add a little bit more and just repeat the process.
At this point you want to mix it in to you don't see any white streaks. So, what I did ahead of time was, took a glass loaf pan, lined it with plastic wrap and then put in some ladyfinger cookies, sides and bottom and what you want to do now is, pour your chocolate mixture into the mold and then take the plastic wrap and cover it over. Now we just place this in the fridge for three to four hours until it's completely set and well and molded.
So, it actually been in the fridge for may be of four or five hours now and what you need to do is just sort of unwrap this and then very carefully turn it on to a platter. So, because we have used the plastic wrap this should pull off fairly easily and pull off the plastic wrap and then you just slice it up and serve it. Hope you enjoy this one for dessert, thanks for stopping by and I hope to see you again soon.
The butter and chocolate is now melted and mixed together, so we will turn off the heat. Take the mixing bowl out of the pot and we just going to set that aside and let it cool for now and once that mixture is cooled, we move on to the next section.
So, next step, I have taken two eggs and I have separated them, the whites and yolks. I am going to take the yolks and put them into a large bowl and I just want to whisk them. Just want to whisk them, until it gets kind of like, that light yellow colour. It's really that I whole out to work with here. Those are whisked up.
So, now we are going to take our chocolate and butter mixture. Just want to get some of the chocolate in first and whisk that together, just to warm up the yolks, so that they don't cook and then we are going to add the rest of the chocolate in and just whisk that just a little bit more. Now, I have got a couple of tablespoon of cognac and we are going to add that in. Now, if you don't have a cognac, you could use bourbon certainly and we will just mix that in.
Next step, we take our two egg whites and we pop them into our stand mixer with the wire whisk attachment and we want to beat these until I form stiff peaks. So, stiff peaks are formed, now what I want to do is to take this quarter cup of sugar and just slowly incorporate it into the egg whites and you know it's done when the egg whites look glassy. So, the egg whites are done. Just take this pot and now what we want to do is fold the whites into the chocolate mixture.
First thing you do is take just a scoop, put it into the chocolate and mix it in. you don't need to be careful with this, you don't need to worry about breaking it down, just want to mix it in. Now you are done with the whisk. Take a scoop of the whites and just incorporate it, so you know that you are just folding it in, carefully trying not to break the whites too much. When you get the first bit folded in, add a little bit more and just repeat the process.
At this point you want to mix it in to you don't see any white streaks. So, what I did ahead of time was, took a glass loaf pan, lined it with plastic wrap and then put in some ladyfinger cookies, sides and bottom and what you want to do now is, pour your chocolate mixture into the mold and then take the plastic wrap and cover it over. Now we just place this in the fridge for three to four hours until it's completely set and well and molded.
So, it actually been in the fridge for may be of four or five hours now and what you need to do is just sort of unwrap this and then very carefully turn it on to a platter. So, because we have used the plastic wrap this should pull off fairly easily and pull off the plastic wrap and then you just slice it up and serve it. Hope you enjoy this one for dessert, thanks for stopping by and I hope to see you again soon.
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