BCM Marquise au Chocolat

Marquise 2 crop size

Oh my!  I think this is our new Valentine’s Day dessert tradition.  It is really easy to make and the taste is wonderfully smooth, creamy and chocolaty.   Even though there is no baking involved, this recipe is in Dorie Greenspan’s Baking Chez Moi, and it was selected for this week’s bake-along recipe.  What a great choice!   What’s not to like with these ingredients — butter, chocolate, egg yolks, sugar, and heavy whipping cream.  It only took me about an hour to put it together. First the butter and chocolate are melted and combined with the sugar and egg yolks.  Then the cream is whipped and gently folded into the chocolate mixture.  The mix is then spooned into a loaf pan lined with plastic wrap and put in the freezer for a minimum of six hours.  It would be a great dessert to make ahead for a dinner party.  Dorie says it can be frozen for up to a month, but it’s not going to last that long at our house.  I splurged and used my stashed Scharffen-Berger bittersweet chocolate.  It was a great choice, since chocolate is the “star” of this dessert.  The only change I made was to cut the recipe in half and use a mini loaf pan.

The bake-along doesn’t post the recipes, but this one was included in an article that was written about Dorie in the Village Voice.   You can find the link on Dorie’s website.   To see what the bakers in the Tuesdays with Dorie bake-along did with this selection click on over to the LeaveYourLink post.

About Created by Carlene

I am retired and live in Northern California with my husband and Thor the Standard Poodle mix.
This entry was posted in Baking Chez Moi, Cooking, Tuesdays with Dorie and tagged , . Bookmark the permalink.

6 Responses to BCM Marquise au Chocolat

  1. This is SO delicious! I’ve made it 2x plus a variation since I posted 😉

  2. Isn’t it great to have such an easy, and delicious make-ahead dessert! Your mousse looks divine.

  3. domesticatedmeblog says:

    Wow! I definitely have to try this out in the kitchen!

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