Tuesday, February 10, 2015

Marquise au Chocolat : TWD

This week at Tuesdays With Dorie (TWD), we are making a French chocolate dessert, Marquise au Chocolat. According to Dorie, traditionally the marquise is packed into a loaf pan, frozen and then slice just before serving. Or can even be made in mini loaf pans or small ramekins. A practical dessert to make, which can be made weeks in advance, keeps well in the freezer.

This recipe uses egg yolks that are not cooked, Dorie has advised that it's important to use very fresh eggs, preferably organic and/or from a trusted local source. I do not like to use raw eggs in desserts, and was wondering on a good substitute for that. I've decided to use cream cheese, as that was what I have used before for making ice cream, and this marquise is a frozen chocolate mousse dessert, pretty close to ice cream to me!  

I made half a recipe as I wasn't sure how it would turn out by using cream cheese, and do not want to waste an expensive bar of dark chocolate, just in case it did not turn out well at all. I use four mini ramekins and ended up using an extra medium ramekin. 


This is how I made the Marquise au Chocolat :
Firstly, I line the base of the ramekins with cut-out plastic sheet, leaving the sides bare. 
Melt the chocolate with butter in a bowl over simmering water, just until both the butter and chocolate has melted and the mixture is thick and velvety. Transfer bowl to counter and let cool for 15 minutes.


Meanwhile, beat the cream cheese (at room temperature) with the sugar until light and fluffy. I use 20 gram of cream cheese to substitute for each egg yolk. 
Stir the cream cheese mixture into the melted chocolate.
Stir to combine gently.



Whip the heavy cream with sugar until it holds firm soft peak. Spoon it into the choclate mixture and stir gently to combine. Spoon the mousse into the ramekins and cover the ramekins with plastic wrap. Freeze for at least 6 hours.



 
The frozen Marquise au Chocolat. It is very easy to unmould. Simply place the ramekin into a bowl of warm water for a few seconds, and turn the marquise out onto a serving plate. 


I tested one on the next day, and it was hard frozen solid! So I remove all the marquise out from the freezer and place them in the refrigerator to soften them a little. About forty minutes later, I tested one which seems to have softened slightly, but I would prefer them to be a little softer. I left the rest in the refrigerator overnight and the next day, the marquise has softened but this time with a soft but firm texture. 


My daughter loves it! It is a little too rich for me, and could only finished a small serving. It is very rich (butter, chocolate, cream and cream cheese!!!), and really, really chocolaty! The taste of the dark chocolate really shines through. This dessert keeps really well, chilled in the refrigerator for a few days. 

Drop by TWD to see other bakers take on this French frozen chocolate mousse.



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I'm sharing this post with Little Thumbs Up February 2015 : Cocoa, organized by Zoe of Bake For Happy Kids and Doreen of my little favourite D.I.Y and hosted by Grace of Life Can Be Simple.




28 comments:

  1. Cream cheese would be a great substitute for eggs! And I agree -- super duper rich!

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  2. Joyce, that last photo says it all! It looks like ice cream and I cannot wait to try it. Bookmarked!!

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  3. Joyce , a decadent dessert for sure and perfect for V-day ! I think it will goes well with some raspberry or strawberry coulis ?! Do you think it'll be softer if you used eggs instead of cream cheese ?

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  4. I love your minis!!! Terrific idea!

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  5. just like yours, mine is fairly dense. I am thinking that the type of chocolate has a lot to do with that-I used one that was 85% cacao because that is what I had at home. Even so, it still tasted good and I would make it again

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  6. Love it in the ramekins! Beautiful and delicious

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  7. Cute little ramekin and fun way to serve this one. I made a note in my book so next time I can try these. Nice to know re the cream cheese sub.

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  8. Very interesting to substitute with cream cheese. I bet it was tasty that way.

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  9. One of my favorite recipes is Dorie's chocolate Pots de Creme. This one looks delicious too!

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  10. OMY Joyce ! I love this look georgeous and of course delicious!!!

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  11. I am from Haiti and in my country, Marquise au Chocolat is very popular but I dare to say our version is even better because it has layers of cookies (petit beurre) dipped in milk and rum (like what they call icebox cakes in the US). You should give it a try. Here is recipe. Many bakers in Haiti add egg yolk to the chocolate batter but this one does not.

    MARQUISE AU CHOCOLAT
    4 sticks of unsalted butter
    4 cups confectioner sugar
    1/3 cup unsweetened cocoa powder
    2 teaspoon Vanilla extract
    2 tbsp rum
    1 tsp grated lemon or lime zest
    3 packs of LU Biscuits Petit Beurre or any other similar cookies
    For dipping the cookies:
    1 can evaporated Milk (chilled) mixed with 8 tbsp rum


    Beat butter at high speed until it turns white and creamy and all butter taste is gone. Gradually add the sifted confectioner's sugar, and as you do, decrease the beater speeed. Add cocoa powder; mix, then add vanilla extract/Zest/Rum (1 tbsp). Beat at medium speed until mixture is well smooth.

    LAYERING
    Dip tea biscuits into milk/rum and arrange in layers (like layering bricks) in disposable aluminum or glass Pyrex plan (size and shape of choice). Start with batter, then cookies, then batter, cookies and so forth. Finish with batter. Decorate to taste (design on batter with fork, cherry, etc.). Chill at least 4 hours before serving. This recipe tastes even better if
    done the day before.
    Regine

    Variation: You can layer the marquise standing up as cake instead of a deep
    pan. Then the final batter layer should cover all (top and side) as in icing
    a cake.

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    Replies
    1. Your version sounds really good with the rum! And no egg yolks at all! Thanks for sharing this recipe!

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  12. Oh my do your minis look beautiful!! I would not have thought of subbing cream cheese for the eggs! Nicely done!

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  13. Your minis are so cute, Joyce! Cream cheese is such a creative alternative to the egg yolks - they look delicious!

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  14. Even following the recipe these were firmer than I expected them to be. Yours look delicious and cream cheese is a very good idea for those wanting to sub out the egg yolks. Nicely done!

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  15. I love the idea of the mini serving, perfect size for a little treat.

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  16. Hi Joyce,

    This dessert looks really rich and sinfully... but sinfully delicious! Pass me some if you don't want them :p

    Zoe

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  17. it looks perfect! The perfect shape, the perfect texture and I love that it is so rich! That makes it you guessed it- perfect to me!

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  18. This just looks amazing! So much chocolate, just like I like! :)

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  19. Hi Joyce, first of all my apologies for MIA as have been quite occupied recently. This is sinfully delicious!!! Here's wishing you Happy Valentine's Day :)

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  20. I don't think anything can be too rich for me :p. This looks so good!!

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  21. Joyce, your marquise looks so good and can I say that it looks as good as Dorie's. I was just wondering about how this dessert could be safe for consumption with the use of raw eggs. You are brilliant to use cream cheese as a substitute. I'm sure chocolate lovers will go gaga over this :)

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  22. cream cheese is good idea. I'm sure it was just as delicious as more of a molded chocolate mousse instead of a frozen dessert.

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