CHOCOLATE MARQUISE RECIPE - BBC GOOD FOOD
For the decadent dinner party - this rich chocolate dessert is for serious chocoholics only
Provided by Gordon Ramsay
Categories Buffet, Dessert
Total Time 45 minutes
Prep Time 40 minutes
Cook Time 5 minutes
Yield 10
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, FatContent 54 grams fat, SaturatedFatContent 30 grams saturated fat, CarbohydrateContent 60 grams carbohydrates, SugarContent 57 grams sugar, FiberContent 1 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.25 milligram of sodium
CHOCOLATE MARQUISE RECIPE - FOOD.COM
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
Total Time 40 minutes
Prep Time 35 minutes
Cook Time 5 minutes
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, FatContent 53.2, SaturatedFatContent 32.2, CholesterolContent 244.5, SodiumContent 76.4, CarbohydrateContent 29.1, FiberContent 7.2, SugarContent 15.5, ProteinContent 10.6
More about "chocolate marquisse recipes"
MARQUISE AU CHOCOLAT | CBC LIFE
The flavours in this dessert are classic, but the combination of textures is a surprising delight. Be sure to take a forkful that includes them all: crunchy, creamy, chewy, fudgy — it’s the chocolate dessert you didn’t know you should be dreaming about. The recipe looks labour intensive, but the steps are quick and each layer is ready to add on as soon as the one before is set.
From cbc.ca
Spray and line an 8 ½ x 4 ½-inch loaf pan with parchment paper to overhang all sides and set aside.
Mousse:
Bloom gelatin in a small bowl of cold water until softened, about 5 minutes. (If using powdered gelatin, sprinkle over ¼ cup cold water).
Stir the chocolate in a large heat-proof bowl set over a saucepan of gently simmering water until melted. Set aside.
Heat ? cup cream and milk together over medium heat in a medium saucepan until small bubbles appear around edge of pan.
Meanwhile, whip the egg yolks, sugar and salt in a medium bowl with a hand mixer on high until pale and thick, about 2 minutes.?Slowly stream in cream mixture, whisking constantly. Return mixture to saucepan and cook over medium heat, whisking constantly until mixture begins to thicken, about 4 min. Squeeze the excess water from the gelatin and stir into mixture until fully melted. (If using powdered gelatin, stir in softened gelatin until fully melted and no lumps remain).
Strain and stir the mixture into the chocolate.
Whip cream in a medium bowl with a hand mixer on high until soft peaks. Fold ? of the cream into the chocolate mixture until blended. Fold in the remaining cream.
Pour into prepared pan. Freeze 15 minutes or chill in fridge 2 hours.
Biscuit:?
Heat oven to 325F degrees. Spray and line a quarter baking sheet with parchment and set aside.
Whip the egg whites in a medium bowl with a hand mixer on high until soft peaks. Gradually add ¼ cup sugar until stiff peaks.
Whisk together the egg yolks, remaining ¼ cup sugar, vanilla and salt in a large bowl by hand until light in colour, about one minute.?
Whisk together flour and cocoa powder in a small bowl.
Fold ? of whites into the yolk mixture. Fold in remaining whites. Fold in dry.
Spread mixture onto prepared baking sheet and bake until set, 22 to 24 minutes. Invert onto a cooling rack and remove parchment. Cool and cut to fit pan snugly.
Ganache:
Place chocolate in a small heat-proof bowl.
Bring cream just to a boil in a small saucepan. Pour over chocolate; let stand 2 minutes. Stir with a spatula until combined.
Spread over the chilled mousse. Freeze until set, about 15 minutes.
Croquant:
Stir the chocolate in a medium heat-proof bowl set over a saucepan of gently simmering water until melted. In a small bowl, gradually stir together the pistachio paste and cream; add to chocolate. Stir in feuilletine and pistachios. Spread gently over ganache. Place cake over top, pressing gently to adhere. Freeze until set, about 10 minutes.
To serve, run a knife around the edge of the pan to loosen. Invert onto serving platter and remove parchment. Sprinkle with remaining pistachios. Slice to serve.
Yield: Makes 1 dessert, Serves 8 to 10
VENEZUELAN CHOCOLATE MARQUESA RECIPE - MOMMY'S HOME COOKING
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Reviews 4.4
Total Time 510 minutes
Category Dessert
Cuisine Venezuelan
Calories 595 kcal per serving
- Assemble:
CHOCOLATE MARQUISE - GOURMET TRAVELLER
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Total Time 50 minutes
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