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CHOCOLATE MARQUIS 10-12 portions 350 g dark chocolate 200 g unsalted butter 4 eggs 2 sheets of gelatin 6 cl cognac Melt butter and chocolate in bain-marie Separate egg whites and egg yolks. Whisk the yolks. Whisk the butter and chocolate mixture to a good consistency. Fold chocolate into egg yolks and mix. Soften the gelatins in cold water and then dissolve them in 2 spoons of hot water. Whip egg whites until they form stiff peaks. Add egg whites and mix thoroughly. Add cognac and the dissolved gelatin and combine all ingredients well. Line a pate / terrine tin with cling film and fold the mixture into it. Freeze the chocolate marquis for 10 hours. Take the chocolate marquis from freezer 10 minutes before serving. Slice into portions and serve with white & dark chocolate sauce (as I have in the picture) or with creme fraiche flavored with mint liqueur and strawberries.
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