CHOCOLATE MARQUISE
For the decadent dinner party - this rich chocolate dessert is for serious chocoholics only
Provided by Gordon Ramsay
Categories Buffet, Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Break the chocolate into pieces and place in a heatproof bowl. Then assemble a bain-marie - do this by pouring a little water into a saucepan and placing the bowl over the water (making sure the water does not touch the bottom of the bowl). Set the pan over a gentle heat and warm the water until the chocolate has melted. Take off the heat and leave to cool a little.
- Meanwhile, place the butter and half the sugar into another large bowl. Using a tabletop mixer or electric hand whisk, beat until the mixture is really light and creamy, then beat in the cocoa powder.
- Separate the eggs (the whites can be frozen for another time) and put the yolks in a third bowl. Tip in the remaining sugar, then beat together until pale and creamy. To check if it's ready, make a figure-of-eight shape in the mixture with the beater - it should hold its shape for a moment. In a fourth bowl, whip the cream until thickened with soft peaks.
- Pour the melted chocolate into the butter mixture, and carefully stir through until it is well combined. Gently fold in the egg mixture. When this is amalgamated, stir in the whipped cream. Now line a 6.5 x 22cm tin with 3 layers of cling film, leaving a 10cm overhang.
- Spoon the mixture into a large piping bag with a large nozzle attached (see Gordon's steps, far right). Pipe a layer over the bottom of the tin, then cover this with a layer of After Eights (cut some in half to ensure they fit). Pipe over another layer of chocolate cream, followed by a layer of After Eights. Continue until you have 4 layers of chocolate mints and the tin is full, finishing with a chocolate cream layer. Fold over the cling film, then chill overnight or up to 2 days.
- Just before serving, place the marquise in the freezer for 10 mins to make it easier to slice. Place the tin, bottomside up, on a serving plate, slide off the tin, then peel away the cling film. If you have a blowtorch, quickly run the flame over the surface of the marquise to give it a glossy sheen. Alternatively, dip a palette knife in boiling water and smooth the surface that way. Use a serrated knife dipped in boiling water to cut the marquise into slices.
Nutrition Facts : Calories 743 calories, Fat 54 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 57 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.25 milligram of sodium
CHOCOLATE MARQUISE
This is a Gordon Ramsay recipe. It has that WOW quality. An indulgent make-ahead dessert. (Can be frozen up to a month) Calls for overnight chilling. Don't let the long laundry list bother you because the dessert is worth it's while and isn't that hard. BBCgoodfood.com
Provided by Manami
Categories Dessert
Time 40m
Yield 9-10 serving(s)
Number Of Ingredients 7
Steps:
- Break the chocolate into pieces and place in a heatproof bowl.
- Then assemble a bain-marie - do this by pouring a little water into a saucepan and placing the bowl over the water (making sure the water does not touch the bottom of the bowl).
- Set the pan over a gentle heat and warm the water until the chocolate has melted.
- Take off the heat and leave to cool a little.
- Meanwhile, place the butter and half the sugar into another large bowl.
- Using a tabletop mixer or electric hand whisk, beat until the mixture is really light and creamy, then beat in the cocoa powder.
- Separate the eggs (the whites can be frozen for another time) and put the yolks in a third bowl.
- Put in the remaining sugar, then beat together until pale and creamy.
- To check if it's ready, make a figure-of-eight shape in the mixture with the beater -it should hold its shape for a moment.
- In a fourth bowl, whip the cream until thickened with soft peaks.
- Pour the melted chocolate into the butter mixture, and carefully stir through until it is well combined.
- Gently fold in the egg mixture.
- When this is amalgamated, stir in the whipped cream.
- Now line a meatloaf type pan (6.5 x 22cm tin) with 3 layers of saran wrap, leaving a 3 7/8" overhang.
- Spoon the mixture into a large piping bag with a large nozzle attached. (Or use a plastic zip-lock bag and snip it in the corner.).
- Pipe a layer over the bottom of the tin, then cover this with a layer of After Eights (cut some in half to ensure they fit).
- Pipe over another layer of chocolate cream, followed by a layer of After Eights.
- Continue until you have 4 layers of chocolate mints and the tin is full, finishing with a chocolate cream layer.
- Fold over the cling film, then chill overnight or up to 2 days.
- Just before serving, place the marquise in the freezer for 10 minutes to make it easier to slice.
- Place the tin, bottom side up, on a serving plate, slide off the tin, then peel away the cling film.
- If you have a blowtorch, quickly run the flame over the surface of the marquise to give it a glossy sheen.
- Alternatively, dip a palette knife in boiling water and smooth the surface that way.
- Use a serrated knife dipped in boiling water to cut the marquise into slices.
- Enjoy it is worth every last bite!
Nutrition Facts : Calories 574.7, Fat 53.2, SaturatedFat 32.2, Cholesterol 244.5, Sodium 76.4, Carbohydrate 29.1, Fiber 7.2, Sugar 15.5, Protein 10.6
CHOCOLATE MARQUISE
This recipe is very chocolaty and I always get asked to make it. You can substitute half the cocoa powder for drinking chocolate to make it less rich.
Provided by Rachel
Categories Desserts Chocolate Dessert Recipes
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- In the microwave or in a small saucepan over low heat, melt chocolate, stirring until smooth.
- In a bowl, cream together butter and cocoa powder. In a separate bowl, beat egg yolks. Dissolve instant coffee in water and beat dissolved coffee, sugar and honey into egg yolks until smooth. Slowly beat in slightly cooled chocolate. Beat in cocoa mixture.
- Whip cream until stiff peaks form and fold into chocolate mixture. Chill until serving.
Nutrition Facts : Calories 445.8 calories, Carbohydrate 36.3 g, Cholesterol 235.4 mg, Fat 34.1 g, Fiber 4.3 g, Protein 5.8 g, SaturatedFat 20.4 g, Sodium 130.3 mg, Sugar 27.4 g
CHARLOTTE AU CHOCOLAT
The perfect chocolate dessert; very rich. Must make at least 8 hours prior to serving. Very simple to make - please use the best chocolate you can afford - I use Callabeut, but you could use Lindt, Ghirardelli, Sharffenberger, etc. Will impress your friends...
Provided by P48422
Categories Dessert
Time 30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan or double boiler melt the chocolate with the coffee, 2 tsp.
- rum and oil.
- Stir until smooth; cool.
- One by one add the yolks to the cold melted chocolate, beating with a wire whisk.
- In a separate bowl, stiffly beat the whties.
- Fold the whites into the chocolate.
- Leave in a cool place to set.
- To assemble the cake: Pour the milk and remaining 2 tsp.
- rum into a bowl.
- One by one lightly dip the ladyfingers into the milk/rum and line the bottom and sides of a 8-cup (2 qt) springform pan.
- Fill with half the chocolate mousse.
- Cover with a layer of ladyfingers, then with the remaining mousse.
- Finish with another layer of ladyfingers.
- Refrigerate the charlotte for 8 hours or overnight covered in plastic wrap.
- After unmolding, decorate if desired with swirls of sweetened whipped cream.
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