When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
Bittersweet Chocolate Marquise With Orange Créme Anglaise
1 1/2 pound bittersweet chocolate, chopped
6 Tablespoons unsalted butter, cut into pieces
1 1/2 cup roughly chopped, toasted pistachios
1 1/2 cup cold heavy cream
1. Line a lightly oiled 6-cup loaf pan with plastic wrap and set aside.
2. In the top of a double boiler or in a metal bowl set over a pan of simmering water, combine the chocolate and butter and melt until smooth, stirring occasionally. Remove from the heat and fold in the pistachios. Let cool.
3. In a bowl fitted with an electric mixer, beat the heavy cream until stiff peaks form. Whisk about one-third of the cream into the cooled chocolate, then gently fold in the remaining whipped cream. Pour the chocolate mixture into the prepared pan, smoothing the top with a rubber spatula. Cover with plastic wrap and chill it overnight.
4. Unwrap the pan, invert onto a serving platter, and shake gently to release. Remove the plastic wrap from the top and let sit at room temperature about 15 minutes to soften. Slice into 1/2-inch to 3/4-inch slices and serve with the Orange Créme Anglaise (recipe below) on the side, and garnish with the candied almond slivers (recipe below).
Orange Créme Anglaise
2 cups half and half
1/2 vanilla bean, split lengthwise and seeds scraped
1 teaspoon freshly grated orange zest
6 large egg yolks
1/2 cup sugar (you’ll divide in half into two 1/4 cups)
2 tablespoons Grand Marnier, or other orange-flavored liqueur
1. In a medium saucepan, bring the half-and-half, vanilla bean and vanilla seeds, 1/4 cup of sugar and orange zest to a simmer over medium-high heat. Remove from the heat and discard the vanilla bean.
2. In a medium bowl, whisk together the egg yolks until thick and ribbons form, about 3 minutes. Gradually whisk in about 3/4 cup of the hot half-and-half, and whisk until well incorporated. Add the egg mixture to the saucepan with the remaining half-and-half and remaining1/4 cup sugar. Cook stirring, over medium heat, until it forms a thick custard, about 5 minutes. Remove from the heat and strain into a clean bowl set in an ice bath to chill quickly. Add the Grand Marnier, and stir to combine.
3. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming, and refrigerate until cool, about 2 hours, or overnight.
Makes about 2 1/2 cups.
Candied Almond Slivers
1/2 cup almond slivers
1/2 cup sugar
1. Heat a small skillet over medium-high heat. Add the almonds and lightly toast, stirring.
2. Add the sugar, and cook, stirring until the sugar melts and the almonds are evenly coated. Transfer to a foil-lined baking sheet, stirring to separate the nuts. Let cool.
Makes 1/2 cup