Chocolate Marquise Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
10 ounce: Semisweet or bittersweet chocolate, cut in bits
4 ounce: Sweet butter, cut into small pieces
2 t: Powdered, (not freeze dried) instant coffee
2 t: Hot water,
4 large: Eggs, separated
1/8 t: Cream of tartar,
2 T: Sugar,
Directions:
Dissolve coffee in the hot water. Melt chocolate and butter
together in a medium bowl placed in a pan of barely simmering
water. Or, melt in a microwave on medium (50%) for about 2
minutes and 30 seconds. Stir from time to time to hasten melting.
When chocolate is melted and smooth, whisk in dissolved coffee
powder and egg yolks. Remove from heat and set aside.
In a clean, dry mixing bowl, beat egg whites and cream of tartar
at medium speed until soft peaks form. Gradually sprinkle in the
sugar, beating at high speed until stiff but not dry. (My notes:
Be careful not to overbeat. The texture wont be as silky if egg
whites are too stiff.) Fold 1/4 of egg whites into chocolate
mixture to lighten it. Fold remaining whites into mixture until
completely incorporated. Scrape mousse immediately into prepared
mold (see individual recipes). Refrigerate for at least 4 hours
to set before unmolding. Marquise may be completed, covered, and
refrigerated 2 days ahead of serving, or it may be frozen for up
to 2 months.
From The Cookie-Ladys Files
Source from luhu.jp
together in a medium bowl placed in a pan of barely simmering
water. Or, melt in a microwave on medium (50%) for about 2
minutes and 30 seconds. Stir from time to time to hasten melting.
When chocolate is melted and smooth, whisk in dissolved coffee
powder and egg yolks. Remove from heat and set aside.
In a clean, dry mixing bowl, beat egg whites and cream of tartar
at medium speed until soft peaks form. Gradually sprinkle in the
sugar, beating at high speed until stiff but not dry. (My notes:
Be careful not to overbeat. The texture wont be as silky if egg
whites are too stiff.) Fold 1/4 of egg whites into chocolate
mixture to lighten it. Fold remaining whites into mixture until
completely incorporated. Scrape mousse immediately into prepared
mold (see individual recipes). Refrigerate for at least 4 hours
to set before unmolding. Marquise may be completed, covered, and
refrigerated 2 days ahead of serving, or it may be frozen for up
to 2 months.
From The Cookie-Ladys Files
Source from luhu.jp