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AAF’s Recipe of the Day

Sweet tooth, anyone? I have one today, and that is why you’re getting this scrumptious Chocolate Marquise. Fairly easy to make a day in advance (it has to refrigerate overnight) and you will delight your guests with this.

For six individual Marquise: 150 gr dark chocolate (good quality) 6 free range egg yolks, 200 gr sugar, 300 gr butter, 170 gr cocoa (also of a good quality), 500ml (pint) cream, six almond macaroons, 1 tbsp Amaretto (almond liquor) and for the caramel, another 100 gr sugar and 200 ml water.

This is a treat, quite fattening but who’s counting the calories when you want to impress?

Melt the chocolate in a bowl over simmering water. Beat the egg yolks and sugar till white. Whisk in the melted chocolate in slowly. Have the butter at room temperature. Start beating the butter gently, sprinkling the cocoa a little at a time while whisking, to incorporate the cocoa evenly. Beat the butter and the chocolate mixture together. Whip the cream very lightly so it just begins to fluff up. Fold it into the butter/chocolate mixture and set aside. In the meantime butter six individual Charlotte or similar molds. Make a light sugar syrup by combining the sugar with the water and boilinb it for two minutes. add the Amaretto to the syrup. Brush the almond Macaroons with this syrup and place them at the bottom of the molds, shaving them with a knife to fit, if you have to. Spoon the chocolate/cream mixture into molds and refrigerate overnight. Unmold the next day and serve with a chocolate cigarette on top, or a strawberry, or both.