This week, Tuesdays with Dorie group members baking through the book Baking Chez Moi made Marquise au Chocolat, a decadent frozen chocolate mousse "cake" that dates back to the 17th century.
Made by combining melted chocolate
and butter with egg yolks and sugar, then lightening this with some cold
whipped cream, this dessert was surprisingly easy to put together.
The mixture didn't quite fit into the 8-1/2" x 4-1/2" pan I'd prepared - I can personally attest
to the fact that this is delicious even in its pre-frozen state ;) - which foiled my plans for a crumb crust, so I went the traditional route Dorie mentions and served it with Crème Anglaise (page 441) and a little Raspberry Coulis (page 449) as well, both excellent recipes from the same book.
We loved this! It had a deceptively light and velvety texture but was quite rich and über chocolatey. The vanilla sauce balanced it nicely and the fruit cut the richness a little. I made this for family and we enjoyed it over several days but this would make great dinner party fare since it can be made ahead and
dressed up as you wish.
Visit here to view all of the beautiful renditions of this dessert.