Name: Chocolate marquise with brandy creme anglaise
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12
Ingredients: 8 egg yolks; 3/4 cup caster sugar; 200 gram dark chocolate, finely chopped; 250 gram unsalted butter, chopped, at room temperature; 1/4 cup cocoa powder; 2 teaspoon vanilla essence; 600 millilitre cream; 500 millilitre store bought vanilla custard; 1/4 cup brandy; 250 gram raspberries, to serve; mint leaves, to serve

Ingredients

8 egg yolks

3/4 cup caster sugar

200 gram dark chocolate, finely chopped

250 gram unsalted butter, chopped, at room temperature

1/4 cup cocoa powder

2 teaspoon vanilla essence

600 millilitre cream

500 millilitre store bought vanilla custard

1/4 cup brandy

250 gram raspberries, to serve

mint leaves, to serve

Method

1.Grease and line a 22 x 8cm (base measurement) terrine dish with plastic food wrap.

2.Whisk egg yolks and sugar in a large heatproof bowl until thick and creamy. Place bowl over a saucepan of simmering water (don’t let base of bowl touch water). Add chocolate; whisk until melted and smooth.

3.Gradually add butter, piece by piece, whisking well until melted and combined after each addition. Remove from heat.

4.Sift cocoa powder over chocolate mixture. Add vanilla; stir until combined

5.Using an electric mixer, beat cream in a medium bowl until soft peaks form. Gently fold cream into chocolate mixture, adding a little at a time.

6.Spoon mixture into prepared terrine dish; smooth surface. Cover with plastic food wrap; chill for 8 hours or overnight.

7.Combine custard and brandy in a medium bowl. Pour into a serving jug. Turn out chocolate marquise onto a large serving platter; remove plastic. Serve with brandy creme anglaise, topped with raspberries and mint.

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Ingredients

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