Marquise au Chocolat - Baking Chez Moi

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.