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Print this Recipe    Chocolate Pudding 13

Classic Chocolate Marquise

1 lb. bittersweet or semisweet chocolate, cut into 1/4 inch pieces
8 Tbsp unsalted butted, softened
1 cup heavy cream
3 egg yolks
1/4 cup sugar
1/3 cup coffee, orange juice or sweet liqueur (if using liqueur reduce
sugar to 3 Tbs)

Bring a saucepan of water to a boil and remove from heat. Put cut
chocolate in a heatproof bowl and place over the pan of hot water.
Stir occasionally to melt chocolate evenly. Once chocolate is
melted, remove bowl and beat butter into chocolate. While chocolate
is melting, whip cream until it holds soft peaks. Return pan of
water to a boil, then lower heat to simmer. In bowl of electric
mixer, whisk the egg yolks by hand, Whisk in the sugar and liquid
flavoring. Place bowl over pan of simmering water and whisk
constantly until slightly thickened. Using electric mixer on medium
speed to beat the egg mixture until cool and risen in volume. To
finish by hand, whisk the bowl of hot sabayon over a bowl of cold
water with a few ice cubes in it until cooled and thickened. Do
not let mixture become ice cold. To finish, whisk chocolate into
egg then quickly fold in whipped cream. Pour into 6 cup glass loaf
pan that has been buttered and lined with plastic. To unmold, whip
outside of pan with cloth dipped in hot water and wrung out. Invert
onto platter and peel over plastic wrap. Serving: cut into 3/4
inch slices with sharp knife dipped in warm water. Garnish with
chocolate shavings, whipped cream, cream Anglaise or sweetened
berries.

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