Per Nana ~
The selection for this week, Marquise au Chocolat, is such an impressive recipe.
Simple to make, elegant, a perfect dessert which can be prepared ahead.
I think for a lovely dinner it could be sliced, returned to the freezer
until needed, then decorated accordingly before serving.
After reading all the chatter about eggs, to be safe, I decided to use pasteurized
eggs. The only supermarket in our area that carried Davidson's (P) eggs was
Shop Rite and since I knew that Tricia would need them also, I decided to get them.
As with Dorie's other recipes that we have completed, this was not difficult to
make, although I must admit, I had more dirty dishes and spatulas in the sink
than ever. Jim was very disappointed that it was going into the freezer
overnight, but he thought it was well worth it when I finally served it.
He could not stop raving about it.
The only problem I found was trying to smooth the plastic wrap into the corners
of the loaf pan. I would have preferred a more square effect rather than the
rounded corners I ended up with. That said, it was delicious all the same.
Per Tricia ~
This book truly is phenomenal.
We have genuinely enjoyed each recipe so far, it is simply a
matter of flavors and difficulty level. This one was a snap.
I even cut corners by microwaving the chocolate
and butter rather than using a double boiler.
The most challenging skill set involved (aside from finding the eggs which I
did not have to worry about with "Nana's Delivery Service" ) the ability to Saran
wrap set up properly in the pan and sadly, I could stand to improve a bit in
this area. That said, it affected nothing but aesthetics.
My husband was happy with this recipe before it hit the freezer, since he got to
lick the bowl. The frozen mousse is delicious and sweet without being too much.
I especially like the idea that it simply goes back into the freezer, so there is not
the guilt or issues of having too much dessert that is in danger of spoiling.
Note that few desserts have that worry in my house, but the freezer at least
makes a great hiding spot...sometimes for me, sometime from me :)
I plan to improve my molding/Saran wrap work and absolutely make this for
company. It looks great when served, can be made ahead of time and played
around with via toppings at the table- just like all fun desserts.