Monday, February 9, 2015

Marquise au Chocolat

This week the Tuesdays with Dorie online baking group made Marquise au Chocolat from Baking Chez Moi.

This rich, frozen chocolate mousse was fun to make.

The recipe calls for raw egg yolks.  There was an outbreak here of Salmonella linked to eggs, so to be safe I researched how to cook the egg yolks.

After melting butter and chocolate in a metal bowl over hot water I used the same set up to cook the egg yolks and sugar.  It was a bit tricky to stir continuously so the eggs wouldn't turn scrambled and check the temperature with the thermometer at the same time.

I may have beaten the egg/sugar mixture too long after removing it from the heat.   It got thick and sticky like melted marshmallows that have cooled a bit.  I was still able to mix it in with the chocolate and butter.

Heavy cream is not sold here.  I whipped up some whipping cream (33% mf) and folded it into the other ingredients.  Then I froze it in a loaf pan as written in the recipe.

It tastes divine.



8 comments:

  1. This was so delicious, wasn't it? I will definitely make this again.

    ReplyDelete
  2. You got a nice big loaf! Good thing you were safe about the eggs.

    ReplyDelete
  3. This was so delicious, and yours looks perfectly lovely! I also heated my egg yolks as per Serious Eats. It worked great!

    ReplyDelete
  4. "It tastes divine" - the chocoholics in my family would certainly agree with this. And it looks really wonderful too!

    ReplyDelete
  5. Such an easy and impressive dessert! Good call on researching the eggs. Your Marquis looks delish!

    ReplyDelete
  6. Sounds like it turned out wonderful.

    ReplyDelete
  7. It's good to know that even with a few changes in ingredients the recipe still turns out great.

    ReplyDelete
  8. My egg and sugar mixture was thick and sticky as well, but all turned out in the end, as yours did. It was a tasty dessert!

    ReplyDelete