Marquis au Chocolat

Source

Adapted from Dorie Greenspan-"Chez Moi"

Ingredients

Display units in Metric

114	grams	Butter, Unsalted 1 stick, cut into 16 pieces
5	oz	Chocolate Bar,Bittersweet coarsely chopped
8	oz	Chocolate Bar, Semisweet coarsely chopped
4	large	Eggs at room temperature
67	grams	Sugar, Caster
46	grams	Sugar, Caster
¹⁄₄	teaspoon	Salt, Sea
1 ¹⁄₂	cup	Cream, Heavy Whipping Very Cold

1. Put a large heatproof bowl in a pot of simmering water. Drop in the pieces of butter. Cover with the chocolate and heat slowly. Stir occasionally until the ingredients have melted. DO NOT let the chocolate get to hot.

2. Transfer the bowl to the counter and let cool to room temperature, at least 15 minutes.

3. In a stand mixer with whisk attachment, beat the egg yolks, 1/3 cup of sugar and the salt at medium speed. Use a spatula to wipe the sides and ensure the mixture at the bottom of the bowl is mixed well.

4. Turn out the egg mixture into the chocolate and with a spatula fold the eggs into the chocolate. DO NOT worry about being thorough right now, you will have to fold them again soon.

5. In another bowl, pour your chilled heavy cream. Whip the cream until you see the first signs of thickening, then slowly and steadily add the 3 tablespoons of sugar. Beat until the heavy cream holds firm peaks.

6. Spoon the cream into the chocolate and fold it into the mix. Gently fold until well mixed, NEVER stir, or beat.

7. Spoon the mouse into the chosen mold, and push into all corners and crevices. Cover with a plastic film and freeze for at least 6 hours.

8. To unmold, pull the edges of the saran wrap gently. If it sticks, dip for 10-15 seconds in a pan with hot water, then try again. Turn it onto a platter or cutting board for slicing.

It will keep in the freezer for up to one month.

1. Put a large heatproof bowl in a pot of simmering water. Drop in the pieces of butter. Cover with the chocolate and heat slowly. Stir occasionally until the ingredients have melted. DO NOT let the chocolate get to hot.
2. Transfer the bowl to the counter and let cool to room temperature, at least 15 minutes.
3. In a stand mixer with whisk attachment, beat the egg yolks, 1/3 cup of sugar and the salt at medium speed. Use a spatula to wipe the sides and ensure the mixture at the bottom of the bowl is mixed well.
4. Turn out the egg mixture into the chocolate and with a spatula fold the eggs into the chocolate. DO NOT worry about being thorough right now, you will have to fold them again soon.
5. In another bowl, pour your chilled heavy cream. Whip the cream until you see the first signs of thickening, then slowly and steadily add the 3 tablespoons of sugar. Beat until the heavy cream holds firm peaks.
6. Spoon the cream into the chocolate and fold it into the mix. Gently fold until well mixed, NEVER stir, or beat.
7. Spoon the mouse into the chosen mold, and push into all corners and crevices. Cover with a plastic film and freeze for at least 6 hours.
8. To unmold, pull the edges of the saran wrap gently. If it sticks, dip for 10-15 seconds in a pan with hot water, then try again. Turn it onto a platter or cutting board for slicing.
It will keep in the freezer for up to one month.

Prep Notes

The day of: Remember eggs in this recipe are not cooked so they must be very fresh.

Comments & Personal Notes

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