marquise de chocolate

Esta Marquise de Chocolate si que no la tenia anotada en mi lista de recetas para compartirles pero… en vista de que Lara cumplia 9 meses (teniamos que SI O SI soplarle las velitas) y de que mi esposo andaba antojado desde hace dias, me anime a prepararla en casa. El resultado? Una marquise extra chocolatosa que quedo muy pero muy linda… y deliciosa!

La marquise de chocolate es un postre tradicional de la reposteria francesa parecido a la mousse pero con la diferencia de que esta ultima tiende a ser mas suave y cremosa. Para que la foto quede de revista, me atrevi a ponerle una capa fina de chocolate con nueces como base, ganache por encima y figuritas para decorar.

Creeran que es muy complicado hacerla pero con la explicacion detallada que les doy en la receta, y un poco de tiempo y paciencia, les saldra tan perfecta como la mia.

Como siempre, soy fan del chocolate amargo, asi que en esta ocasion no dude en volver a usar el Blend Ecuador + Peru 70% de Republica de Cacao tanto para la capa de chocolate, la marquise, el ganache y las figuritas… si, para todo! Definitivamente es un postre para #chocaholics.

Aca les dejo una explicacion cortita para los que aun no se animan a llevar las #ManosALaMasa.

Vamos! Espero que despues de ver lo facil que es prepararla, vayan corriendo a comprar los ingredientes. Lo mas lindo es compartirla en familia y que disfruten de esta delicia de postre tanto como lo hace la mia.

#ManosALaMasa

Mas recetas chocolatosas:

Si deseas refugiarte del frio y del clima lluvioso, a continuacion, te dejare la receta de una deliciosa marquise de chocolate para una tarde de te con muchisimo glamour. Este postre se encuentra elaborado con chocolate, dulce de leche repostero y merengue suizo. Se aconseja acompanar a esta maravillosa torta con un exquisito cafe expresso para cortar un poco el dulzor de la marquise. Si tienes invitados esta tarde, aprovecha para lucirte con esta receta. ¡Te aseguro que les encantara!

1. Coloca las claras de huevo en un bol resistente al calor con la mitad del azucar y lleva a bano Maria. Cuida siempre que el recipiente no tome contacto con el agua.

2. Bate con una batidora electrica hasta que empiece a espumar y a partir de ese momento pon el resto del azucar en forma de lluvia sin dejar de batir.

3. Cuando el merengue este consistente y tibio, aparta del fuego y continua batiendo hasta que el bol este frio.

1. Para elaborar la marquise de chocolate, pica el chocolate en trozos muy pequenos y colocalos en un cazo metalico. Llevalo a bano Maria para disolverlo.

2. Bate la mantequilla con el azucar hasta cremar e incorpora el chocolate fundido.

3. Mezcla e integra muy bien. Bate los huevos y anade la mezcla del chocolate con el azucar y la mantequilla.

4. Agrega la harina previamente tamizada y remueve. Pon la mezcla en un molde rectangular previamente cubierto con papel manteca, engrasado con mantequilla y enharinado.

5. Hornea durante 15 minutos a 180 °C y deja enfriar.

6. Corta en rectangulos del tamano que desees y decora con copos de dulce de leche repostero. Puedes ayudarte con una manga.

7. Pon por encima del dulce de leche algunos copos de merengue suizo.

Este postre esta riquisimo asi que no puedes perdertelo. Si eres amante del chocolate, animate a hacerlo y disfruta tambien de sus beneficios. Para conocer mas recetas con este ingrediente, visita la categoria Postres.

Imagen: Azucar Ledesma

Prep: 30 mins – 40 mins
Cook: 5 mins
Plus overnight chilling
Skill level: Moderately easy
Servings: Serves 9 – 10

For the decadent supper party – this rich chocolate dessert is made for serious chocoholics only

300g chocolates, use 70%, high-quality, for instance Valrhona or Green & Black’s
150g unsalted butter, softened
150g caster sugar
6 tbsp powered cocoa
6 eggs
450ml double cream
300g box After Eights

1. Break the chocolate into pieces and put in a heatproof bowl. Then assemble a bain-marie – try this by pouring just a little water right into a saucepan and placing the bowl above the water (making certain the water doesn’t touch the bottom from the bowl). Set the pan spanning a gentle heat and warm the stream until the chocolate has melted. Take off the high temperature and leave to cool somewhat.

2. Meanwhile, placed the butter and half the sugar into another large bowl. Using a tabletop mixer or electric hand whisk, beat before the mixture is absolutely light and creamy, then beat inside cocoa powder.

3. Separate the eggs (the whites may be frozen for an additional time) and hang up the yolks within a third bowl. Tip inside remaining sugar, then beat together until pale and creamy. To check if it’s ready, produce a figure-of-eight shape within the mixture with all the beater – it will hold its shape briefly. In a fourth bowl, whip the cream until thickened with soft peaks.

4. Pour the melted chocolate into your butter mixture, and thoroughly stir through until it really is well combined. Gently fold inside egg mixture. When this is amalgamated, stir from the whipped cream. Now line a 6.5 x 22cm tin with 3 layers of cling film, leaving a 10cm overhang.

5. Spoon the mixture to a large piping bag that has a large nozzle attached (see Gordon’s steps, far right). Pipe a layer in the bottom from the tin, then cover this that has a layer of After Eights (cut some by 50 percent to ensure they can fit). Pipe over another layer of chocolate cream, then a layer of After Eights. Continue til you have 4 layers of chocolate mints along with the tin is full, finishing having a chocolate cream layer. Fold on the cling film, then chill overnight or around 2 days.

6. Just before serving, placed the marquise from the freezer for ten mins to make it easier to slice. Place the tin, bottomside up, with a serving plate, slide away from the tin, then peel away the cling film. If you have a blowtorch, quickly run the flame within the surface on the marquise so it can gain a glossy sheen. Alternatively, dip a palette knife in boiling water and smooth the symptoms that way. Use a serrated knife dipped in boiling water to take the marquise into slices.

Chocolate marquise is the perfect dessert for making ahead and it will keep perfectly in the freezer until you are ready to serve to your guests or, if you are like me, just cut yourself a sneaky slice!

Elegant enough for entertaining, a special meal at home or family get togethers, anyone who likes chocolate will love this frozen chocolate mousse.

Get ready for some seriously chocolatey heaven, that's naturally gluten free, and you don't even need any cream!

Bon appetit!   

This dessert is perfect for Christmas or New Year because you can make it way in advance and whip it out of the freezer when you need it. There is so much other food preparation at Christmas that it's great to get a dessert fully prepared.

The basic recipe is made from store cupboard ingredients, so no rushing out to buy fresh cream or other expensive ingredients. However, you can go a bit crazy and serve it in lots of different ways too or add different ingredients for a change.

This recipe was inspired by my raspberry parfait, which is a type of rich, no churn ice cream.

The great thing about this recipe is that I normally keep all the ingredients in my kitchen!

See recipe card for quantities.

Line a loaf tin with cling film as this makes it easier to remove from the tin.

Separate the eggs, putting the whites in a very clean large glass or metal bowl, ready for whipping and the yolks in a smaller bowl.

Break the chocolate into pieces and melt over a bain marie or in the microwave.

Put the chocolate and butter in  a small glass bowl which will fit suspended over a saucepan. Pour in about 3 cm of water in the bottom and check that the water is not touching the bowl. Bring the water to a simmer then turn off the heat and let the chocolate melt, stirring . When it's almost melted remove it from the water and stir to make sure that no lumps remain. Allow to cool for a few minutes.

Put the chocolate in a a microwaveable bowl and set the power setting to 50%. Heat in 30 second bursts, stirring occasionally until the chocolate has melted. Stir through the butter until it has melted. Allow to cool.

Add the sugar and orange extract to the chocolate mixture and stir until it dissolves.

Whip the egg whites with an electric mixer or by hand until you reach the stiff peak stage.

Take a tablespoon of the whipped egg whites and stir into the chocolate to loosen the mixture. This makes it easier to fold in the rest of the egg whites.

Use a large metal spoon to fold in the egg whites, taking care not to knock the air out of the mixture.

Pour the mixture into the loaf tin and cover the top with cling film.

Freeze for at least 6 hours to allow the chocolate marquise to set.

For best results take it out of the freezer, but leave it in the tin for about 2 hours. The dessert will be easy to slice and serve.

Of course, you can just slice it directly from the freezer.

The chocolate marquise dessert should be stored in the freezer for up to one month.

Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais.

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