|1¾ cup||Unsweetened Cocoa|
|10 larges||Mint Leaves -- washed and|
|¾ cup||Whipping Cream -- patted|
|For the Creme Anglaise:|
|¾ cup||Superfine Sugar|
|2 tablespoons||Superfine Sugar|
|8 ounces||Bittersweet Chocolate|
|1½ cup||Milk -- divided|
|1 cup||Unsalted Butter -- room|
|¼ teaspoon||Vanilla -- temperature|
For the Marquise:
To prepare the marquise: In a medium saucepan, combine the milk and mint leaves. Bring to a boil, remove from heat, and set aside 15 minutes.
Whisk together the egg yolks and ¾ cup sugar until foamy. Bring the milk back to a boil and strain into the egg mixture, whisking well. Pour back into the saucepan and cook over medium heat, stirring constantly, for five minutes. Transfer to a bowl and cool slightly. Refrigerate until completely chilled. (This can be done 24 hours in advance and kept covered in refrigeration.) Chop 4 oz. of chocolate and place in the top of a double boiler. Melt over hot water; remove when chocolate is almost melted and stir until completely melted. Cool the chocolate slightly. Chop the remaining chocolate to make chips and set aside.
With an electric mixer, beat together the butter and cocoa; scrape the sides of the bowl and the beater occasionally. Slowly beat in the cold custard sauce; the mixture will look curdled but will pull back together with beating. Beat in the cooled chocolate.
Beat the whipping cream until foamy. Beat in the remaining 2 Tbsp sugar and the mint extract; continue beating until soft peaks form. Fold ¼ of the whipped cream into the chocolate mixture to lighten the mixture; fold in the remaining whipped cream and the chocolate chips. Transfer to a 9x5-inch loaf pan that has been lined with two sheets of plastic wrap.
Cover well and freeze.
One hour before serving, remove the marquise from the pan by lifting out the plastic. Unmold onto a serving platter and refrigerate.
Just before serving, prepare the creme anglaise: Whisk together the egg yolks and sugar until thickened and lightened in color. Bring the milk to a boil in a medium saucepan; whisk into the egg mixture. pour back into the saucepan and cook over medium heat until thickened, stirring constantly.
Transfer to a bowl and stir in the creme de cacao and vanilla. Serve the sauce hot with the marquise. Makes 16 servings.
Note: The creme de cacao can be omitted from the sauce if desired.
Source: The Philadelphia Inquirer, June 16, 1991 Recipe By :
From: Date: File
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