White chocolate marquise

8 servings

Ingredients

Quantity Ingredient
-Source: Australian Vogue Wine and Cookbook 1985

Directions

200 g white chocolate 7 egg yolks 150 g castor sugar 300 g unsalted butter, softened pinch salt 150 g Amaretti biscuits, finely crushed tablespoons chocolate liqueur (Ashanti Gold or creme de cacao) 500 ml thickened cream Garnish: small Amaretti biscuits 2 tablespoons chocolate liqueur ½ cup milk

Put chocolate in a bowl over hot water. Cover and stand until chocolate is melted. Whip with spoon until smooth. Beat yolks and sugar together until sugar is dissolved and mixture is light and, fluffy. Add melted chocolate and gently mix in with wooden spoon.

Beat butter, salt, Amaretti crumbs and liqueur until creamy. Add two mixtures together and whisk again. Beat cream and add to mixture, beating with a whisk or electric beater until well mixed. Butter a 22 cm oblong cake tin and line bottom with buttered greaseproof paper. Dip amaretti biscuits in a mixture of liquer and milk, one at a time, and arrange, upside down, in tin. Spoon in marquise mixture, cover and refrigerate overnight. Marquise must be very cold and well set. Turn out and slice thinly as this is a very rich dessert. Serve with a raspberry or chocolate sauce. Bon-Appetit, Exec.Chef. Magnus Johansson From: Sherree Johansson Date: 09-24-94

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