Email to Cat      

Chocolate Marquise

Source of Recipe


From "Bittersweet: Recipes & Tales From a Life in Chocolate"






List of Ingredients



• 8 ounces bittersweet or semisweet chocolate, coarsely chopped
  
• 8 Tbsp (1 stick) unsalted butter, cut into chunks
  
• 4 large eggs
  
• 1/4 cup sugar
  
• 1/4 cup water
  
• Whipped cream (optional)
  






Instructions



1. Place the chocolate and butter in a medium heatproof bowl in a wide skillet of barely simmering water. Stir frequently until the chocolate is nearly melted. Remove the bowl from the heat and stir until completely melted and smooth. Set aside.
   
   
2. In a medium stainless steel bowl, whisk the eggs with the sugar until blended. Whisk in the water. Set the bowl in the skillet of barely simmering water and, stirring constantly to prevent the eggs from scrambling, cook until they register 160° F on an instant-read thermometer. For safety, rinse the thermometer stem in the hot skillet water between readings. Remove the bowl from the skillet.
   
   
3. With an electric mixer, beat the eggs at high speed for 3 to 4 minutes, or until they have a softly whipped cream texture. Fold one-quarter of the eggs into the chocolate. Fold in half of the remaining eggs until nearly blended. Add the rest of the eggs, and fold just until evenly incorporated. Immediately, before the mousse can begin to stiffen and set, divide it among dessert glasses or bowls. Chill for at least 1 hour, or until set.
   
   Serve with whipped cream, if desired.
   
   Serves 8 to 10