"Celebrate life, love and humour"
Nick Munro's words, "Celebrate love, life and humour".
What I really wanted to make for the finale post for the Jelliriffic! Challenge was a chocolate marquise using After Eight Mints that my friend Su had bought for me from KL (none in KK, can you believe it!), as per Gordon Ramsey's recipe in the Nov 2007 issue of Good Food. I wanted a chocolate shell that fits over the choc marquise, with the lines of the mountains but that failed because the choc shell couldn't be pried off the mould without breaking.
So what I did instead today was covered the choc marquise with melted dark choc with the intention of drawing the outline of the mould using a metal skewer but because the marquise was frozen (and it had to be or it'll melt fast in hot weather because it's so rich), the melted choc hardened quickly when smeared onto the choc marquise. It was impossible to draw the lines on hardened choc. With trembling hands, I peeled the hardened choc off. Parts of the marquise came off with the hardened choc too. What a mess! In the end I drew the lines of the mountain on the marquise. It wasn't what I wanted but I was thankful that at least it wasn't so bad looking.
I like using the mould to hold flowers too. It's small and looks elegant on a wedding cake, don't you think?
So there you are, my last 2 ways to use the beautiful Jelliriffic! mould. It's been a
Choc marquise is a very rich choc dessert (basically it's just whipped dark choc) which I usually can't eat more than two spoonfuls of but the addition of mint in this recipe makes the choc marquise very refreshing and SO yummy! Thumbs up Gordon!
Gordon Ramsey's Choc Marquise (1 cone + extra)
60 gm dark choc, melted over a bain marie
30 gm unsalted butter, softened
30 gm caster sugar*
1.2 tbsp cocoa powder (I used Valrhona), sifted
1 egg yolk (I omitted this; don't want raw eggs)
90 ml double cream
60 gm After Eights
* you may want to half this amount because the mints are very sweet or you can make the layers of choc deeper so that there's less mint.
1. Whip the butter with the sugar (if using the egg yolk, use half the sugar at this step) until light and creamy. Beat in the cocoa powder. If using egg yolk, whisk it with half the sugar until pale and creamy.
2. Mix in the melted dark choc, the egg yolk mixture and the double cream.
3. Put a spoonful of choc marquise into the grease proof paper-lined mould and place a small piece of mint on top. Repeat until mould is full. Cover with wrap and chill until hardened. In cold weather, take dessert out of fridge 10 minutes before serving so that it is easier to slice.
This is a good dessert to make days ahead so that you don't have to rush on the day of the dinner.