Recipe - Mint Chocolate Chip Marquise With Creme De Cacao Creme An

1 cup Milk
1 Three fourths cup Unsweetened Cocoa
10 lg Mint Leaves washed and
Three fourths cup Whipping Cream patted
Dry
6 Egg Yolks
For the Creme Anglaise:
Three fourths cup Superfine Sugar
4 Egg Yolks
2 tablespoon Superfine Sugar
4 tablespoon Sugar
8 ounce Bittersweet Chocolate
1 One half cup Milk divided
1 cup Unsalted Butter room
One fourth teaspoon Vanilla temperature

For the Marquise:

To prepare the marquise: In a medium saucepan, combine the milk and mint
leaves. Bring to a boil, remove from heat, and set aside 15 minutes.

Whisk together the egg yolks and Three fourths cup sugar until foamy. Bring the milk
back to a boil and strain into the egg mixture, whisking well. Pour back
into the saucepan and cook over medium heat, stirring constantly, for five
minutes. Transfer to a bowl and cool slightly. Refrigerate until
completely chilled. (This can be done 24 hours in advance and kept covered
in refrigeration.) Chop 4 oz. of chocolate and place in the top of a
double boiler. Melt over hot water; remove when chocolate is almost melted
and stir until completely melted. Cool the chocolate slightly. Chop the
remaining chocolate to make chips and set aside.

With an electric mixer, beat together the butter and cocoa; scrape the
sides of the bowl and the beater occasionally. Slowly beat in the cold
custard sauce; the mixture will look curdled but will pull back together
with beating. Beat in the cooled chocolate.

Beat the whipping cream until foamy. Beat in the remaining 2 Tbsp sugar
and the mint extract; continue beating until soft peaks form. Fold One fourth of
the whipped cream into the chocolate mixture to lighten the mixture; fold
in the remaining whipped cream and the chocolate chips. Transfer to a
9x5inch loaf pan that has been lined with two sheets of plastic wrap.
Cover well and freeze.

One hour before serving, remove the marquise from the pan by lifting out
the plastic. Unmold onto a serving platter and refrigerate.

Just before serving, prepare the creme anglaise: Whisk together the egg
yolks and sugar until thickened and lightened in color. Bring the milk to
a boil in a medium saucepan; whisk into the egg mixture. pour back into the
saucepan and cook over medium heat until thickened, stirring constantly.
Transfer to a bowl and stir in the creme de cacao and vanilla. Serve the
sauce hot with the marquise. Makes 16 servings.

Note: The creme de cacao can be omitted from the sauce if desired.

Source: The Philadelphia Inquirer, June 16, 1991

Recipe By :

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip