Marquise Au Chocolat(Avec Une Sauce De Creme A L'Anglaise)

1. 1

   Melt chocolate in a double boiler; add a few drops of water if necessary to smooth out chocolate.

2. 2

   Let cool; meanwhile, beat yolks, sugar and butter until smooth and silky.

3. 3

   Add this mixture to the cooled chocolate; it should be smooth and thick, but not stiff.

4. 4

   Gently fold in the beaten egg whites, then pour into a small mold which has been lightly buttered.

5. 5

   Set the mold in a bowl of ice cubes and refrigerate until set, 4 to 5 hours.

6. 6

   Dunk the bottom half of the mold in hot water and the Marquise will slip out very easily.

7. 7

   Cut into wedges to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.