I love desserts with interesting names. Basically what it translates into is a Frozen Chocolate Mousse.But that would be doing this dessert a disservice. What you really end up with is chocolate paradise – frozen in a pan. With crunchy stuff!! Well, if you like crunchy stuff. According to Dorie this dessert is from the 17th and 18th centuries when the titled were living the decadent life. This dessert is a testimony to that decadence.
The ingredients are simple – chocolate, butter, egg yolks, sugar and cream. And while today these don’t sound like decadent ingredients the sugar, and chocolate were NOT that easy to come by then.
One Bonne Idée from Dorie is to add some texture to the some of the marquise with some cookies – mostly Petit Beurre (recipe on page 270 of BCM. I know a good idea when I see one. Cookies it is!
I made small individual marquise. Some round. Some loaf shaped and sliced.
There was some concern about the raw egg yolks in the mousse. I followed a hint from the ‘gang’ and added the eggs to the warm chocolate mix after whipping with the sugar instead of waiting The temp was warm enough to bring the eggs up the temp (I checked).
We enjoyed one each and the rest are in the freezer waiting to WOW some unsuspecting dinner guest in the near future.
The recipe for the Marquise au Chocolat is on page 357 of Dorie’s Baking Chex Moi.
And if you visit the TWD/BCM page you are like to see all shapes and sizes of the marquise from the creative gang who cake along with TWD.