"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

The Secret Marquise Recipe

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This recipe for The Secret Marquise, by , is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Victoria Lucas

Category:
Category:

Ingredients:  
Ingredients:  
7-8 oz semi-sweet chocolate, finely chopped
4 oz milk chocolate, finely chopped
5 large egg yolks
1/3 cup heavy cream
5 tablespoons butter
1 cup heavy cream
2 tablespoons sugar

Directions:
Directions:
Mix chocolates and set aside. Heat yolks and 1/3 heavy cream in a heavy pot over low heat, stirring constantly with a spatula against the bottom of the pan. The moment you feel thickening, remove from heat and continue stirring. Add butter and stir well. Add chocolate and stir constantly until chocolate just melts. Continue stirring for 1 minute. Remove the bottom from a 7 or 8-inch springform pan. Place ring of springform on a platter and spray the inside of the ring and the platter with nonstick cooking spray. Spoon in the chocolate mixture and place in the refrigerator to chill and set firm (about an hour). Place a mixing bowl and beater in the freezer for 5 minutes to chill well. Whip 1 cup cream, not stiff but only to thicken slightly, add sugar and stir in. Wet a towel with hot water and squeeze dry. Wrap warm towel around the springform ring for 20 seconds, then open and remove ring. Heat a knife under hot running water and wipe dry. To serve, cut a small wedge of the marquise while it is quite cold and place a dollop of whipped cream with serving plate.

 

 

 

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