I stopped in at my local bakery for a croissant and spotted something
called Marquis au Chocolat. It looks as if the baker lined a loaf pan
with ladyfingers and then filled the remaining space with chocolate
mousse. Just in case my righteous caffeine buzz somehow blurred my
powers of observation and deduction, does anyone have a recipe for this
particular bit of indulgence? I know I should have purchased a slice
and worked it out on my own, but people get cranky when I have both
venti coffee and chocolate. They mutter about dart guns, thorazine,
restraints...they're SO narrow minded.

Thanks!

R

On 29 Sep 2006 11:45:08 -0700, "Suburbomom" >
wrote:

>I stopped in at my local bakery for a croissant and spotted something
>called Marquis au Chocolat. It looks as if the baker lined a loaf pan
>with ladyfingers and then filled the remaining space with chocolate
>mousse. Just in case my righteous caffeine buzz somehow blurred my
>powers of observation and deduction, does anyone have a recipe for this
>particular bit of indulgence? I know I should have purchased a slice
>and worked it out on my own, but people get cranky when I have both
>venti coffee and chocolate. They mutter about dart guns, thorazine,
>restraints...they're SO narrow minded.
>
>Thanks!
>
>R

I've had this recipe for ages. It doesn't use ladyfingers, but you
could easily line the loaf pan with ladyfingers and then pour in the
chocolate mixture. It's really just another version of chocolate
mousse.

Cathy

Marquise au Chocolate Serves: 8

8 ounces semisweet chocolate, cut into small pieces
1 cup plus 2 tablespoons powdered sugar
3/4 cup (1-1/2 sticks) unsalted butter, cut into 1/2 inch pats
5 eggs, separated
3/4 cup unsweetened cocoa powder
dash salt
dash cream of tartar
3/4 cup whipping cream

Melt chocolate in heat proof bowl set over simmering water (maintain
simmer). Add sugar and mix well. Stir in butter one piece at a time
and blend well. Remove bowl from over water and add egg yolks one at a
time, mixing well after each addition. Beat in cocoa. Let cool 5
minutes, stirring frequently.

Beat egg whites with salt and cream of tartar until stiff peaks form.
Gently stir 1/3 of whites into chocolate mixture, then fold remaining
whites int o chocolate mixture; do not beat. Whip cream to soft peaks.
Carefully fold whipped cream into chocolate mixture until well
blended. Pour into 9x5 inch glass loaf pan or 1-1/2 quart mold. Do not
use metal. Chill at least 12 hours.

Just before serving, moisten kitchen towel with hot water. Wrap towel
around pan or mold and invert onto platter. Slice marquise into
serving portions. Transfer to individual dessert plates. Spoon creme
anglaise sauce around slices. Garnish with fruit (rasberries,
strawberries, etc.) or mint sprig if desired. Serve immediately.

On 29 Sep 2006 11:45:08 -0700, "Suburbomom" >
wrote:

>I stopped in at my local bakery for a croissant and spotted something
>called Marquis au Chocolat.
>
>R
1 lb of Chocolate melted
1 stick (1/4 lb) butter softened
1 cup heavy cream, whipped
a sabayon made of 3 egg yolks, 1/4 cup of sugar & 1/3 cup coffee,or
orange juice or sweet liqueur.

Mix butter and melted chocolate, then that mixture into the cooled
sabayou, then fold in the whipped cream. Pour into a mold and flatten
top. cover and cool over night.

Get Nick Malgieri's book "Chocolate".
This is a standard Christmas gift to my son's, in laws.
Everyone raves about it.

Suburbomom wrote:

> I stopped in at my local bakery for a croissant and spotted something
> called Marquis au Chocolat. It looks as if the baker lined a loaf pan
> with ladyfingers and then filled the remaining space with chocolate
> mousse. Just in case my righteous caffeine buzz somehow blurred my
> powers of observation and deduction, does anyone have a recipe for this
> particular bit of indulgence? I know I should have purchased a slice
> and worked it out on my own, but people get cranky when I have both
> venti coffee and chocolate. They mutter about dart guns, thorazine,
> restraints...they're SO narrow minded.
>
> Thanks!


Hmmm. Is this any different than a Chocolate Charlotte?

http://frenchfood.about.com/od/choco...occharlott.htm


--
Reg

cathy wrote:
> On 29 Sep 2006 11:45:08 -0700, "Suburbomom" >
> wrote:
>
> >I stopped in at my local bakery for a croissant and spotted something
> >called Marquis au Chocolat. It looks as if the baker lined a loaf pan
> >with ladyfingers and then filled the remaining space with chocolate
> >mousse. Just in case my righteous caffeine buzz somehow blurred my
> >powers of observation and deduction, does anyone have a recipe for this
> >particular bit of indulgence? I know I should have purchased a slice
> >and worked it out on my own, but people get cranky when I have both
> >venti coffee and chocolate. They mutter about dart guns, thorazine,
> >restraints...they're SO narrow minded.
> >
> >Thanks!
> >
> >R
>
> I've had this recipe for ages. It doesn't use ladyfingers, but you
> could easily line the loaf pan with ladyfingers and then pour in the
> chocolate mixture. It's really just another version of chocolate
> mousse.
>
> Cathy
>
> Marquise au Chocolate Serves: 8
>
> 8 ounces semisweet chocolate, cut into small pieces
> 1 cup plus 2 tablespoons powdered sugar
> 3/4 cup (1-1/2 sticks) unsalted butter, cut into 1/2 inch pats
> 5 eggs, separated
> 3/4 cup unsweetened cocoa powder
> dash salt
> dash cream of tartar
> 3/4 cup whipping cream
>
> Melt chocolate in heat proof bowl set over simmering water (maintain
> simmer). Add sugar and mix well. Stir in butter one piece at a time
> and blend well. Remove bowl from over water and add egg yolks one at a
> time, mixing well after each addition. Beat in cocoa. Let cool 5
> minutes, stirring frequently.
>
> Beat egg whites with salt and cream of tartar until stiff peaks form.
> Gently stir 1/3 of whites into chocolate mixture, then fold remaining
> whites int o chocolate mixture; do not beat. Whip cream to soft peaks.
> Carefully fold whipped cream into chocolate mixture until well
> blended. Pour into 9x5 inch glass loaf pan or 1-1/2 quart mold. Do not
> use metal. Chill at least 12 hours.
>
> Just before serving, moisten kitchen towel with hot water. Wrap towel
> around pan or mold and invert onto platter. Slice marquise into
> serving portions. Transfer to individual dessert plates. Spoon creme
> anglaise sauce around slices. Garnish with fruit (rasberries,
> strawberries, etc.) or mint sprig if desired. Serve immediately.

Thanks, Cathy!
I'll use this for my next watch party!

R