Mint Chocolate Chip Marquise With Creme De Ca

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.

Cooking Method: Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 16

Calories: 33.8

Dietary: Gluten-free, Vegetarian

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

1 cup Milk
10 lg Mint Leaves, washed and patted dry
6 whole Egg Yolks
3/4 cup Superfine Sugar
8 oz Bittersweet Chocolate, divided
1 cup Unsalted Butter, room temperature
1 3/4 cup Unsweetened Cocoa
3/4 cup Whipping Cream
2 Tbsp Superfine Sugar (for cream)
1/2 ts Mint Extract
4 whole Egg Yolks (for sauce)
4 Tbsp Sugar (for sauce)
1 1/2 cup Milk (for sauce)
2 Tbsp Crme de Cacao
1/4 ts Vanilla Extract

Directions

1
In a medium saucepan, combine the milk and mint leaves. Bring to a boil, remove from heat, and let steep for 15 minutes.
2
Whisk together the egg yolks and superfine sugar until foamy.
3
Bring the mint-infused milk back to a boil and strain into the egg mixture, whisking constantly to temper the eggs.
4
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, for 5 minutes until thickened.
5
Transfer the custard to a bowl and cool slightly, then refrigerate until completely chilled. This can be done up to 24 hours in advance.
6
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.
7
Chop the remaining bittersweet chocolate to make chips and set aside.
8
With an electric mixer, beat the room-temperature butter and cocoa until smooth. Scrape down sides occasionally.
9
Slowly beat in the cold custard sauce. The mixture may look curdled but will come together with continued beating.
10
Beat in the cooled melted chocolate until fully incorporated.
11
In a separate bowl, beat the whipping cream until foamy. Add the superfine sugar and mint extract; beat until soft peaks form.
12
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.
13
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.
14
One hour before serving, remove the marquise from the freezer. Lift out the plastic to unmold onto a serving platter and refrigerate.
15
For the crme anglaise: Whisk the egg yolks and sugar until thickened and lightened.
16
Bring the milk to a boil in a saucepan. Whisk the hot milk into the egg yolk mixture.
17
Pour back into the saucepan and cook over medium heat, stirring constantly, until thickened.
18
Transfer to a bowl and stir in the crme de cacao and vanilla extract.
19
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.

Keywords: chocolate, mint, marquise, frozen, dessert, creme anglaise, bittersweet, custard, whipped cream, holiday, special occasion, chocolate chips, mint extract, creme de cacao, vanilla, rich, decadent, refreshing, make ahead, freezer

Read it online: https://www.chefs-mate.com/recipe/mint-chocolate-chip-marquise-with-creme-de-ca/