Tuesday, February 10, 2015

TWD ~ Baking Chez Moi ~ Marquise au Chocolat

TWD ~ Baking Chez Moi ~ Marquise au Chocolat
Welcome to our first February challenge for Tuesdays with Dorie! It’s a perfect pick for a month known for romance and Valentine’s Day! Our recipe is for Marquise au Chocolat…and what would seem more appropriate for Valentine’s Day than Chocolate?  The Marquise au Chocolat is a frozen Chocolate Mousse, which can be served in so many wonderful ways!  Plain or as fancy as you wish! This popular French dessert is like eating a decadent truffle, bite after delectable bite! Dorie writes about how sometimes you will find crushed cookies, layered inside the Marquise. I loved the idea of a little crunch, sprinkled inside this velvety textured mousse! I had a package of amaretti sitting in my pantry, which was begging to be used for this dessert. I was happy to oblige!

OMG….it’s like eating a giant truffle 
This recipe begins with a fair amount of chopped chocolate, melted with unsalted butter…over simmering water...sounds good so far!
Once the chocolate is melted remove from the heat, and set aside.
Then the egg yolks and sugar are beaten together. I am never worried about using raw eggs (I'm always nibbling on raw cookie dough).  However, if serving this to others I am more concerned. I chose to use a cooked method for my eggs. You can find it here on Serious Eats. The recipe and method are from Alice Medrich. It worked beautifully!

 The cooked method for the egg yolks
When the eggs are ready, you fold them into the melted chocolate. The next step is whipping the cream with a bit of sugar! Would you believe this is what I almost botched up? I was busy folding the egg mixture with the chocolate…and I left the cream whipping in my stand mixture. Dorie tells us to only let it slightly thicken, and then add the sugar. When I looked back at the mixture the cream was whipped! Sugar needs some time to melt into the cream, so I substituted confectionary sugar. That way I just needed to give it a few whirls with the whisk. Saved!!
Now, this heavenly mixture gets poured into a loaf pan that has been lined with plastic wrap. I chose to take Dorie’s suggestion and poured half the mixture into the pan, sprinkled it with my crushed Lazzaroni Amaretti, and then poured the rest of the mixture on top! Almonds and chocolate…yum!


This recipe can be found in Dorie Greenspan’s new cookbook, “Baking Chez Moi”, a simply wonderful baking book! Pick up a copy and join us at TWD. Dorie has also shared this recipe with the Tasting Table, and it can be viewed here. To see how the other bakers did, check it out here.



Melted chocolate, with butter
These were a great addition to this velvety mousse
Decadent and delicious…. 
A perfect treat for Valentine’s Day or any time you want something special….served with powdered cocoa, raspberries, and raspberry sauce
Bon Appétit and Happy Valentines Day! 

24 comments:

  1. OMG! this was so good. Love your idea of the amaretti cookies. Next time, and there will be a next time,
    Jim loved this one.

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  2. Love how you garnished this dessert, Kathy! And adding the amaretti cookies was a delicious touch!

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  3. I LOVE amaretti cookies and would have done the same, if only I had some sitting around! Beautiful job!

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  4. I wondered if anyone would put little cookie bits into the mix as Dorie suggested...it sounded nice and interesting and seeing yours, I can tell it adds a special something. Nice job. Love those berries...you put those on for me, right? Thanks. :-) xo

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  5. How beautiful is that plating! And how delicious it must have been with the amaretti cookies. Just lovely!

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  6. Love your dusting of cocoa and the cookies inside. I think it would be great with a little crunch. Well done!

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  7. So elegant and beautiful..the best moi marquise au chocolate I have seen in the last days!

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  8. We loved this one too! Gorgeous chocolate mousse cake :)

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  9. Beautiful! Using crushed cookie inside is like discovering a wonderful treasure inside!

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  10. Gorgeous plating, and I love the amaretti layer! Yum!

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  11. Yours is the first I have seen that put cookies in. Did you like the texture change? This was a great chocolate dessert. Looking forward to our next challenge.

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  12. The raspberry topping and cookie crumbles look so tasty. Good to know this can be made with heated yolks-thanks for sharing the link.

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  13. Oh, I'm sure this was wonderful with the added cookies; I would have loved the crunchiness of the cookies against the smooth mousse. Next time! Your presentation with the berries and cocoa powder is beautiful!

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  14. Dear Kathy, This sounds wonderful. I don't think I would be able to eat only one piece!
    Have a beautiful weekend. xo Catherine

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  15. This chocolatey dessert looks superb, I love the cookie crunch in it :D

    Cheers
    Choc Chip Uru

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  16. Looks perfect Kathy! The amaretti sounds like a delicious little crunch!

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  17. I am making a chocolate marquise too and everyone loves them in my home. This is one fine dessert Kathy, perfect for Valentine's!

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  18. Third time's a charm with the comment.
    Raw eggs = no worries
    Have a great weekend & stay warm

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  19. Excellent, this is a must try! Thanks for the recipe and Happy Valentine's Day!

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  20. Your marquise looks gorgeous Kathy - definitely like eating a big chocolate truffle.

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  21. and this look absolutely delicious Kathy!!

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  22. Looks womderful, Kathy! It reminds me a lot of the Italian semifreddo. Love that you added the amaretti... Did they stay crunchy? Happy Valentine's Day to you two! Hope it was special... David

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    1. David, They stayed crunchier than I would have thought! I loved the almond flavor mixed in with the chocolate!

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  23. This was a big hit at my house. Yours looks wonderful! I was curious about the idea of crushed cookies and may have to try it next time.

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