Chocolate Orange Marquise

CHOCOLATE ORANGE MARQUISE



Chocolate Orange Marquise image

This is very rich and moist and doesn't need any accompaniment, but you can add light cream if desired.

Recipe From food.com

Provided by Miss Erin C.

Categories     Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup sugar
1/4 cup fresh orange juice
12 ounces dark chocolate, chopped into small pieces
1 cup unsalted butter, cubed
5 eggs
1 orange, zest of
3 tablespoons flour
powdered sugar
1 finely pared strips orange zest (to decorate)

Steps:

  • Preheat oven to 350F, grease a 9" cake pan to the depth of 2", line bottom with parchment.
  • Place 1/2 c of sugar in a saucepan, add orange juice and stir over gentle heat until sugar has dissolved completely.
  • Remove from heat and stir in the chocolate until melted, then add butter, cube by cube until melted and thouroghly mixed.
  • Whisk the eggs into the remaining sugar in a large bowl until very thick, add the orange zest.
  • Using a metal spoon, fold the chocolate mixture into the egg mixture lightly and evenly.
  • Sift the flour over the top and fold in.
  • Scrape the mixture into the prepared pan.
  • Place in a rosting pan, transfer to the oven and pour hot water into the roasting pan to abut halfway up the sides of the cake pan.
  • Bake for about 1 hour or until the cake is firm to the touch.
  • Remove the cake from the water bath and place on a wire rack to cool for 10-15 minutes.
  • To turn out, invert the cake onto a baking sheet, place a serving plate upside down on top, then turn plate and baking sheet over together so the cake is transferred to the plate.
  • Dust with confectioners sugar and decorate with stips of pared orange zest.

CHOCOLATE AND PRUNE MARQUISE WITH ARMAGNAC CRèME ANGLAISE



Chocolate and Prune Marquise with Armagnac Crème Anglaise image

Recipe From epicurious.com

Categories     Milk/Cream     Chocolate     Egg     Dessert     Prune     Cognac/Armagnac     Triple Sec     Chill     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 19

For the marquise:
1/2 pound pitted prunes, chopped fine (about 1 1/2 cups)
1/2 cup Armagnac
1 pound fine-quality bittersweet chocolate, chopped
1 stick (1/2 cup) unsalted butter, cut into pieces
1 1/2 teaspoons freshly grated orange zest
1 cup well-chilled heavy cream
2 cups Armagnac
crème anglaise
candied orange zest (recipe follows) for garnish
For the armagnac creme anglaise:
2 cups half-and-half
1 vanilla bean, split lengthwise
2 large eggs
1/2 cup sugar
2 tablespoons Armagnac, or to taste
For the candied orange zest:
2/3 cup julienne strips of fresh orange zest (removed with a zester)
2/3 cup Cointreau or other clear orange liqueur

Steps:

  • To make the marquise:
  • In a small bowl let the prunes macerate in the Armagnac for at least 2 hours, or until they have absorbed most of the liquid. In a metal bowl set over a pan of barely simmering water combine the chocolate and the butter and heat the mixture, stirring occasionally, until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat, stir in the prune mixture and the grated zest, and let the mixture cool completely. In a bowl with an electric mixer beat the heavy cream until it just holds stiff peaks, whisk about one fourth of it into the chocolate mixture, and fold in the remaining cream gently but thoroughly.
  • Line an oiled 5- to 6-cup terrine or loaf pan with plastic wrap and pour the chocolate mixture into it, smoothing the top. Cover the terrine with plastic wrap and chill it overnight. Remove the plastic wrap from the top of the terrine, invert the terrine onto a plate, and peel off the remaining plastic wrap. Pour 1/4 cup of the Armagnac crème anglaise onto each of 8 dessert plates, cut the marquise into 3/4-inch slices with a sharp knife, and arrange a slice on each plate. Garnish the desserts with the candied orange zest.
  • To make the armagnac creme anglaise:
  • In a small heavy saucepan combine the half-and-half and the vanilla bean, bring the half-and-half just to a boil, and remove the pan from the heat. In a bowl whisk together the eggs and the sugar until the mixture is combined well and add the scalded half-and-half mixture in a slow stream, whisking. Transfer the mixture to a heavy saucepan and cook it over moderately low heat, stirring constantly with a wooden spoon, until it thickens (175°F. on a candy thermometer), but do not let it boil. Strain the crème anglaise through a fine sieve into a metal bowl set in a larger bowl of ice and cold water, let it cool, stirring, and stir in the Armagnac. Chill the sauce, covered, for at least 2 hours, or until it is very cold. The sauce may be made 2 days in advance and kept covered and chilled. Makes 2 cups.
  • To make the candied orange zest:
  • In a small heavy saucepan combine the zest and the liqueur, simmer the mixture until the liquid is just evaporated, and spread the zest on a sheet of wax paper, separating the pieces with a fork. Let the zest cool completely. The candied zest may be made 2 days in advance and kept between sheets of wax paper in an airtight container. Makes about 1/2 cup.

ORANGE MARQUISE



Orange Marquise image

A very rich French chocolate mousse

Recipe From foodnetwork.com

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 12

4 squares semisweet chocolate
1 tablespoon Grand Marnier
1 tablespoon water
1/4 cup butter
1 orange, rind cut into matchsticks
2 tablespoons fine sugar
2 tablespoons water
3/4 cup sponge cake
1/4 cup Grand Marnier
8 squares semisweet chocolate
6 eggs, separated, whites beaten stiffly
3/4 cup butter, cut into 1-inch dice

Steps:

  • For Glaze: To melt chocolate, pour just enough boiling water over to cover. When soft to touch, carefully pour off water. Add Grand Marnier and 1 tablespoon of water. Combine well, remove pan from heat and add butter. Stir until smooth and shiny. Let cool.
  • For Mousse: Boil orange rind in water for 5 minutes. Drain. Place rind back in saucepan with sugar and 2 tablespoons water. Cook over medium high heat until crystallized. Remove from saucepan immediately. Soak cake in 1/4 cup Grand Marnier for 10 minutes, then squeeze between hands.
  • Melt chocolate in same manner as for glaze. Place chocolate over low heat and add egg yolks. Beat until well combined. Removed saucepan from heat and add butter gradually, beating until butter is incorporated. Add candied peel and fold in liqueur-soaked sponge cake.
  • Fold 1/3 of the beaten egg whites into chocolate mixture and combine the rest of the egg whites carefully. Pour into buttered mold and refrigerate for 4 hours. To unmold, dip outside of mold in hot water for a few seconds and then invert onto a dish. Coat with cooled glaze and serve chilled.

WHITE CHOCOLATE & STRAWBERRY MARQUISE



White chocolate & strawberry marquise image

A decadent make-ahead dessert that even the most saintly of guests won't be able to resist

Recipe From bbcgoodfood.com

Provided by Mary Cadogan

Categories     Afternoon tea, Dessert

Time P1D

Number Of Ingredients 7

6-8 sponge fingers
4 tbsp freshly squeezed orange juice
300g white chocolate , broken up
25g unsalted butter
200ml double cream
3 tbsp icing sugar
500g strawberry
Calories400 calories
Fat28 grams fat
SaturatedFat16 grams saturated fat
Carbohydrate36 grams carbohydrates
Sugar34 grams sugar
Fiber1 grams fiber
Protein4 grams protein
Sodium0.14 milligram of sodium

Steps:

  • Line a 1.2 litre loaf tin with a double layer of cling film allowing it to overhang the edges. Arrange rows of sponge fingers, widthwise, across the base. Sprinkle evenly with 3 tbsp orange juice.
  • Put chocolate in a heatproof bowl with the butter. Microwave on Medium for 1½-2 mins, gently stirring halfway through. Whisk cream with 1 tbsp icing sugar until it just holds its shape. Fold in the melted chocolate until evenly mixed.
  • Select 8-10 even sized strawberries. Spoon half the chocolate mix into tin, then put selected strawberries down the centre of the tin, pressing down gently. Spoon over remaining chocolate cream and smooth the top. Fold overhanging cling film over marquise. Chill for at least 24 hrs, preferably 2 days in the fridge until set.
  • Weigh out 250g of the remaining strawberries, roughly chop them and put in the food processor with 2 tbsp icing sugar and 1 tbsp orange juice. Blitz until smooth, then press through a fine sieve to remove the seeds. Chill until needed.
  • To serve, unmould marquise and cut into thick slices. Serve with strawberry sauce and a few reserved strawberries.

CHOCOLATE MARQUISE



Chocolate marquise image

For the decadent dinner party - this rich chocolate dessert is for serious chocoholics only

Recipe From bbcgoodfood.com

Provided by Gordon Ramsay

Categories     Buffet, Dessert

Time 45m

Number Of Ingredients 7

300g dark chocolate , use 70%, good quality, such as Valrhona or Green & Black's
150g unsalted butter , softened
150g caster sugar
6 tbsp cocoa powder
6 eggs
450ml double cream
300g box After Eights
Calories743 calories
Fat54 grams fat
SaturatedFat30 grams saturated fat
Carbohydrate60 grams carbohydrates
Sugar57 grams sugar
Fiber1 grams fiber
Protein8 grams protein
Sodium0.25 milligram of sodium

Steps:

  • Break the chocolate into pieces and place in a heatproof bowl. Then assemble a bain-marie - do this by pouring a little water into a saucepan and placing the bowl over the water (making sure the water does not touch the bottom of the bowl). Set the pan over a gentle heat and warm the water until the chocolate has melted. Take off the heat and leave to cool a little.
  • Meanwhile, place the butter and half the sugar into another large bowl. Using a tabletop mixer or electric hand whisk, beat until the mixture is really light and creamy, then beat in the cocoa powder.
  • Separate the eggs (the whites can be frozen for another time) and put the yolks in a third bowl. Tip in the remaining sugar, then beat together until pale and creamy. To check if it's ready, make a figure-of-eight shape in the mixture with the beater - it should hold its shape for a moment. In a fourth bowl, whip the cream until thickened with soft peaks.
  • Pour the melted chocolate into the butter mixture, and carefully stir through until it is well combined. Gently fold in the egg mixture. When this is amalgamated, stir in the whipped cream. Now line a 6.5 x 22cm tin with 3 layers of cling film, leaving a 10cm overhang.
  • Spoon the mixture into a large piping bag with a large nozzle attached (see Gordon's steps, far right). Pipe a layer over the bottom of the tin, then cover this with a layer of After Eights (cut some in half to ensure they fit). Pipe over another layer of chocolate cream, followed by a layer of After Eights. Continue until you have 4 layers of chocolate mints and the tin is full, finishing with a chocolate cream layer. Fold over the cling film, then chill overnight or up to 2 days.
  • Just before serving, place the marquise in the freezer for 10 mins to make it easier to slice. Place the tin, bottomside up, on a serving plate, slide off the tin, then peel away the cling film. If you have a blowtorch, quickly run the flame over the surface of the marquise to give it a glossy sheen. Alternatively, dip a palette knife in boiling water and smooth the surface that way. Use a serrated knife dipped in boiling water to cut the marquise into slices.

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