Marquise au Chocolat (Frozen Chocolate Mousse), Baking Chez Moi, Tuesdays With Dorie
You might not realize what this is (which is why I put it in parenthesis in easy terms) and might not even think it looks too terribly good, but let me tell you, this frozen chocolate mousse is divine! I even kind of like the lines in it from lining my heart-shaped mold with plastic wrap and it not being perfectly smooth. It’s rustic and heart-warming and hello, it’s frozen chocolate and it’s definitely smooth going down the hatch.
I’m so glad I buckled down and made this, though it was last minute (the weeks sure fly by, not sure how I used to do TWD way back when, when we posted weekly)! My seven year old woke up early, early Monday morning (the middle of the night) with the stomach flu and was sick all day yesterday. I even dragged him to the store so I could get some chocolate and cream, which was in my plans before he was sick. It worked well for me to tell him we needed to get some Sprite and saltine crackers for his upset tummy. We got to the store and they were out of the chocolate I needed/wanted. SIGH.
Never fear, we went back home and I decided I had enough of everything to quarter the recipe and make a small serving. Then I decided it would be fun to make it and put it in heart-shaped molds (this was before I even read Dorie’s suggestion to do that if desired). She and I, we’re so smart. So while my son lay on the couch trying to rest and not be sick, I got out the things I needed to make the quarter recipe for this chosen delight, Marquise au Chocolate (Frozen Chocolate Mousse), from Baking Chez Moi, pages 357-359. Don’t let seeing that it’s three pages in her book make you think it’s too much. A lot of it is all her background about the dessert and a great photo. This was really so easy to make! It took a couple steps, um, most recipes do, but if you plan it out and get everything together before starting, it’s pretty simple!
I used Enjoy Life Chocolate Chips, they are dairy, nut and soy free and made with evaporated cane juice. They taste great! Love the fun-shaped chocolate flower that showed up in the mix here.
The chocolate and butter were melted in a double boiler. Since I made only one-quarter of the recipe, I beat the egg yolk and sugar with my hand mixer, then added that to the cooled melted chocolate and in another small bowl beat the heavy cream. That was folded in to the chocolate mixture, then I put it in a small heart-shaped ramekin and a small heart-shaped metal mold that I’d lined with plastic wrap.
I put the molds in the freezer for only about four hours (recipes says six), but since they were smaller, I thought it would be okay. Had to taste (and photograph) it right after an early dinner.
I ate about 2/3 of this little dessert (and gave Kevin the rest), it was rich and delicious and perfectly creamy. I’m so excited that the bigger heart is still there for me in the very near future. This was pretty simple to divide (especially with the gram measurements). I’m sure I’ll make this again, maybe, just maybe I’ll try it with coconut cream and honey for the sweetener. I’m not afraid. ; ) I would like this with some raspberry coulis or fresh raspberries next time. If I make it that way, I’ll post it with the recipe for you. Go get Dorie’s book!