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Chocolate Marquise Recipe by of 12-02-2011 [Updated on 27-08-2018]
The marquise is a French dessert with a very delicate taste; I have prepared a version of chocolate marquise giving it a heart shape to give you an idea for the dessert to prepare for your loved ones for Valentine's Day.
The chocolate marquise is a very simple dessert to make and really very greedy that will conquer your palate. Arm yourself with a heart mold and Happy Valentine's Day.
How to make the chocolate marquise
In a thick-bottomed saucepan, melt the chocolate and the butter cut into small pieces.
Separately, whip the egg yolks with the sugar. Pour the hot chocolate cream over the eggs.
Stir until you get a smooth cream and let it cool completely.
Separately whip the cream in a large bowl, then add the two compounds.
Mix the cream gently with a wooden spoon until you get a homogeneous mixture.
Line a heart-shaped mold with cling film, then pour the mousse into it.
Level the surface of the chocolate marquise with a spatula and place it in the fridge for at least 2 hours.
* The original recipe was to grease the mold and, before turning it upside down, to put it for a few minutes in warm water to easily detach the marquise from the mold.
For safety, I lined the mold with cling film. However, if you do not roll out the film well, you risk that when it cools, the cake will have cracks once removed from the mold.
Once cooled, turn the chocolate marquise upside down on a serving dish, and remove the foil.
Sprinkle the dessert with bitter cocoa and serve.
And here is a detail of the interior.
In the Valentine's Day recipes section of the blog, you will find other ideas and ideas to prepare your Valentine's Day menu.
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Marquise au chocolat
For the sponge cake: melt the butter in a double boiler in a saucepan.
In a bowl and with the electric whisk, whip the eggs with the sugar, obtaining a puffy and frothy mixture.
Incorporate the flour and vanilla delicately with a wooden spoon, and finally add the melted and cold butter.
Pour the mixture into a 24 cm long greased and floured plum cake mold.
Bake at 180 ° C for about 25-30 minutes.
Once cooked, let it cool.
Melt the dark chocolate in a bain-marie and let it cool.
Beat the egg yolks with the sugar.
Add the cocoa a little at a time.
Let it rest in the fridge for 5 minutes.
Whip the cream with 50 g of powdered sugar.
Add the whipped eggs to the butter mixture.
Also add the cream a little at a time and mix gently.
Obtain from the sponge cake 2 layers with a thickness of 1 cm and 2 strips of the size you want.
On the base of the mold put a sheet of film, place the two layers of sponge cake along the edge and a strip on the base.
Marquise, a basic pastry recipe, very similar to cookie dough and to chocolate cookie dough: the difference, in addition to its processing, is that it represents one gluten-free biscuit dough and is prepared without flour.
The Marquise Cake looks like a gluten free sponge cake, soft and low, and it's perfect to use as base for ice cream cakes or Bavarians, instead of cheesecake base, or to be cut out in round discs to create a gluten-free cake super soft.
The preparation of the Marquise is a lot simple and it is made with few ingredients: it will be necessary set up very well the egg whites with the sugar and then the yolks, combine the two compounds and incorporate the potato starch and cocoa, in the case of Chocolate marquise. As the sponge cake, even the Marquise is without yeast, since its softness is given by the whipped eggs.
The most famous is undoubtedly there Marquise by Knam and we often find it in some of his cakes, such as Triple Chocolate Cake and the Afrika Cake. Here she is recipe of the Marquise.
There chocolate marquise is a spoon dessert of French origin, a cross between one mousse it's a semifreddo.
The research on the origin of the name of this delicious dessert seems to lead to Mme Marie de Rabutin-Chantal, Marquise of Sévigné, for whom the chocolate, which at the time was very much in vogue at the Parisian court, seems to have been a passion-obsession.
The marquise is really simple to make, you just need a few ingredients. For an excellent success I recommend choosing high quality ingredients, starting from dark chocolate, also consider that it must rest for several hours in the refrigerator, therefore it is preferable to prepare it the day before.
Ingredients for 6 people
- 200 g 70% Dark Chocolate
- 100 g Butter
- 3 Egg yolks preferably from organic eggs
- 100 g Powdered Sugar
- 250 ml Fresh Cream
- to taste Bitter cocoa
- to taste Vanilla
- to taste Raspberries
- to taste More
Chop the chocolate and melt it in a bain-marie. In a large bowl whisk the cream butter with the vanilla powder until light and fluffy. Add two tablespoons of unsweetened cocoa and mix well. Add the melted chocolate to the butter cream, mix well to mix everything and set aside.
Proceed to pasteurize the eggs: pour the sugar with a few tablespoons of water (3-4) in a saucepan and bring to 121 °, if you do not have a food thermometer, check the syrup, when (after a few minutes) you see that it is they form quite large bubbles, the temperature of 121 ° is approximately reached. Whip the egg yolks in the planetary mixer (with a whisk) at high speed (or with an electric whisk), add the hot syrup and continue to whisk until you get a well swollen and cooled mixture. Add this mixture to the cream previously prepared with butter and chocolate, mix gently.
Whip the cream until it is firm and add it, stirring from the bottom up to avoid disassembling the mixture. Line a mold (rectangular or square) with cling film (or parchment paper), pour the mixture and level it with a spatula. Place it in the refrigerator to harden for at least 6-8 hours. Remove it from the mold, remove the film, then sprinkle it with plenty of bitter cocoa and decorate it with fruit. Serve in slices, very cold.
The marquise is a summer dessert and goes very well with seasonal fruit, as well as exotic fruit. Try it also served with passion fruit pulp and mango slices, or with strawberries and peach slices.
You can also avoid the pasteurization of the eggs and whip the egg yolks directly with the sugar until a light and fluffy cream is obtained. However, since it is a dessert in which the eggs are not cooked, pasteurization is still a good rule to avoid any risks, furthermore consider that this mode allows for a much more compact and firm whipping, therefore a better final result as well as safety. from the food point of view.
To the preparation time, the hours of rest and cooling in the refrigerator must be added.
Chocolate Marquise - Recipes
Hello everyone! Today is Mother's Day and it is the third that I am celebrating too. On this very important day, I want you to taste a delicious dessert: the chocolate marquise. It is a dessert of French origin very similar to a mousse and it is the apotheosis of chocolate! To make it even more delicious, I garnished it with strawberries and meringues. Good mothers day.
150g dark chocolate
2 egg yolks
200ml fresh cream
Chop the chocolate in a saucepan with the butter.
Meanwhile, whip the egg yolks with the sugar until a frothy mixture is obtained.
Add the still hot chocolate cream on the egg yolks.
Stir until you get a smooth cream and let it cool.
Whip the cream and add it to the previous mixture, being careful not to dismantle the cream.
Cover a mold with film trying to be very precise and careful not to create creases in the film.
Pour the cream into the mold, leveling it well and let it rest in the fridge for at least 2 hours.
After this time, very gently remove the mousse from the mold by turning it upside down on a serving dish and peeling off the film.
Sprinkle with bitter cocoa and garnish with chopped strawberries and meringues.
To make the marquise, chop the dark chocolate and melt it in a bain-marie together with the Santa Lucia butter cut into small pieces, mixing until you get a shiny and smooth cream.
In a bowl, whip the egg yolks with the icing sugar, forming a light and swollen cream, then add the melted chocolate and mix everything gently.
Separately, whip the cold cream from the refrigerator well, add the chocolate mixture and mix with a spatula from bottom to top, obtaining a mousse.
Pour the cream into a mold lined with cling film, level the surface and place in the refrigerator to rest for at least a couple of hours, possibly longer.
After this time, turn out the marquise on a serving dish, garnish with a sprinkling of cocoa and serve.
Ingredients for chocolate marquise
Melt the chocolate in a bain-marie with the butter.
Remove from the heat and add the yolk.
Mix with a whisk and add the sugar. Leave to cool.
Aside, whip the cream and add the chocolate cream.
Pour into single-portion molds.
Keep in the fridge for at least two hours.
Invert on a saucer. If you have difficulty getting the chocolate marquises out, put the molds in hot water for a few seconds. And have faith. : D
We melt the chocolate:
In the microwave oven, melt the dark chocolate reduced to small pieces (alternatively you can proceed to melt it with a bain-marie).
When the chocolate is completely melted, add the rum and mix until everything is combined.
Let's prepare the mascarpone:
In a separate bowl, work the mascarpone with the sugar, then add the egg yolks only, mixing carefully.
We prepare the egg whites:
In a clean bowl, whip the egg whites until stiff.
Pour the melted and warm chocolate into the mascarpone cream, beating with a whisk.
Then we combine the whipped egg whites, with circular movements, from bottom to top.
Divide the cake into 4 cups and level the surface (we can also leave the surface swollen and uneven as in the photo.).
We put in the fridge for a few hours.
Before serving, garnish as desired with whipped sweet cream and a sprinkling of unsweetened cocoa powder.
Marquise with toasted almonds
1) Start preparing the marquise with toasted almonds lining a 20x10 cm cassette mold with a sheet of baking paper, letting it overflow a little, in order to facilitate the extraction of the cake.
2) Toast the almonds flakes in a non-stick frying pan. Shell the egg separating i yolks give it egg whites and keep them aside. Chop the wafer in the cutter and distribute them on the bottom of the mold compacting them well with the back of a spoon. Chop the milk chocolate and melt it in a bain-marie.
3) Mount the soft butter with the whisk together with 160 g of powdered sugar, until a soft and light cream is obtained. Add to the mixture i yolks, one at a time, continuing to whip.
4) Then incorporate the melted chocolate, continuing to mix, the egg whites kept aside whipped until stiff, and finally the toasted almonds and a pinch of salt. Pour the mixture into the mold on the base of Biscuits prepared, and transferred to the fridge to harden for at least 4 hours.
5) Mount the cream with the mascarpone cheese and it powdered sugar remained, incorporating the Baileys. Spread the cream over the cake leveling it with the back of a spoon and refrigerate another 30 minutes before serving. Gently remove the cake from the mold with the help of baking paper, sprinkle it with cocoa in powder and serve in slices.