Mint Chocolate Chip Marquise With Creme De Ca
Description
This luxurious Mint Chocolate Chip Marquise is a show-stopping frozen dessert that combines the deep richness of bittersweet chocolate with the bright, refreshing flavor of fresh mint. The base is a dense, chocolatey mixture studded with chocolate chips, balanced by light whipped cream. It is served alongside a warm, silky crme anglaise infused with crme de cacao and vanilla, creating a perfect contrast in temperature and texture. Ideal for special occasions or holiday gatherings, this recipe offers a sophisticated yet approachable way to end a meal. The mint leaves are steeped in milk to infuse the custard with natural aroma, while the chocolate provides a decadent backdrop. Serve chilled for a refreshing finish that satisfies any sweet tooth.Ingredients
Directions
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In a medium saucepan, combine the milk and mint leaves. Bring to a boil, remove from heat, and let steep for 15 minutes.
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Whisk together the egg yolks and superfine sugar until foamy.
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Bring the mint-infused milk back to a boil and strain into the egg mixture, whisking constantly to temper the eggs.
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Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, for 5 minutes until thickened.
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Transfer the custard to a bowl and cool slightly, then refrigerate until completely chilled. This can be done up to 24 hours in advance.
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Chop half of the bittersweet chocolate and place in the top of a double boiler. Melt over hot water, removing from heat when almost melted and stirring until smooth. Cool slightly.
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Chop the remaining bittersweet chocolate to make chips and set aside.
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With an electric mixer, beat the room-temperature butter and cocoa until smooth. Scrape down sides occasionally.
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Slowly beat in the cold custard sauce. The mixture may look curdled but will come together with continued beating.
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Beat in the cooled melted chocolate until fully incorporated.
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In a separate bowl, beat the whipping cream until foamy. Add the superfine sugar and mint extract; beat until soft peaks form.
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Fold 1/4 of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining whipped cream and chocolate chips.
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Line a 9x5-inch loaf pan with two sheets of plastic wrap. Transfer the marquise mixture to the pan, cover well, and freeze until firm.
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One hour before serving, remove the marquise from the freezer. Lift out the plastic to unmold onto a serving platter and refrigerate.
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For the crme anglaise: Whisk the egg yolks and sugar until thickened and lightened.
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Bring the milk to a boil in a saucepan. Whisk the hot milk into the egg yolk mixture.
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Pour back into the saucepan and cook over medium heat, stirring constantly, until thickened.
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Transfer to a bowl and stir in the crme de cacao and vanilla extract.
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Serve the marquise chilled with the hot crme anglaise poured on top.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 33.8kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.3mg1%
- Sodium 7.9mg1%
- Total Carbohydrate 5.8g2%
- Dietary Fiber 2.2g9%
- Sugars 0.8g
- Protein 2.4g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Preparation Tip: The custard base for the marquise can be made up to 24 hours in advance. Cover tightly and refrigerate until ready to assemble.
Freezing: The marquise must be frozen solid before unmolding. For best results, freeze overnight.
Serving: Remove the marquise from the freezer 1 hour before serving to allow it to soften slightly for easier slicing. Keep it refrigerated while preparing the sauce.
Ingredient Note: Ensure the butter is truly room temperature for a smooth emulsion with the cocoa. If the butter is too cold, the mixture will remain grainy.
Chocolate Choice: High-quality bittersweet chocolate (60-70% cocoa) yields the best flavor profile.
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