Marquise Au Chocolat

The flavours in this dessert are classic, but the combination of textures is a surprising delight. Be sure to take a forkful that includes them all: crunchy, creamy, chewy, fudgy — it’s the chocolate dessert you didn’t know you should be dreaming about. The recipe looks labour intensive, but the steps are quick and each layer is ready to add on as soon as the one before is set.

Ingredients

Milk Chocolate Mousse:

• 3 sheets gelatin (1 tbsp powdered gelatin)
• ⅔ cup (125 g) milk chocolate callets
• 1 cup 35% cream, divided
• ⅓ cup whole milk
• 3 egg yolks
• 2 tbsp sugar
• ½ tsp salt

Biscuit:

• 3 eggs, separated, room temperature 
• ½ cup sugar, divided
• ½ tsp vanilla
• ¼ tsp salt
• ½ cup flour
• ¼ cup cocoa, sifted

Ganache:

• ½ cup (93 g) dark chocolate callets
• ½ cup 35% cream

Croquant:

• ½ cup white chocolate
• ¼ cup pistachio paste
• 3 tbsp 35% cream
• ¼ cup lightly crushed feuilletine (or crushed sugar cone)
• ¼ cup finely chopped Sicilian pistachios, plus more for garnish
• ¼ tsp salt

Preparation

Spray and line an 8 ½  x 4 ½-inch loaf pan with parchment paper to overhang all sides and set aside. 

Mousse: 

Bloom gelatin in a small bowl of cold water until softened, about 5 minutes. (If using powdered gelatin, sprinkle over ¼ cup cold water).

Stir the chocolate in a large heat-proof bowl set over a saucepan of gently simmering water until melted. Set aside. 

Heat ⅓ cup cream and milk together over medium heat in a medium saucepan until small bubbles appear around edge of pan. 

Meanwhile, whip the egg yolks, sugar and salt in a medium bowl with a hand mixer on high until pale and thick, about 2 minutes. Slowly stream in cream mixture, whisking constantly. Return mixture to saucepan and cook over medium heat, whisking constantly until mixture begins to thicken, about 4 min. Squeeze the excess water from the gelatin and stir into mixture until fully melted. (If using powdered gelatin, stir in softened gelatin until fully melted and no lumps remain).

Strain and stir the mixture into the chocolate. 

Whip cream in a medium bowl with a hand mixer on high until soft peaks. Fold ⅓ of the cream into the chocolate mixture until blended. Fold in the remaining cream. 

Pour into prepared pan. Freeze 15 minutes or chill in fridge 2 hours.

Biscuit:  

Heat oven to 325F degrees. Spray and line a quarter baking sheet with parchment and set aside. 

Whip the egg whites in a medium bowl with a hand mixer on high until soft peaks. Gradually add ¼ cup sugar until stiff peaks. 

Whisk together the egg yolks, remaining ¼ cup sugar, vanilla and salt in a large bowl by hand until light in colour, about one minute.   

Whisk together flour and cocoa powder in a small bowl. 

Fold ⅓ of whites into the yolk mixture. Fold in remaining whites. Fold in dry. 

Spread mixture onto prepared baking sheet and bake until set, 22 to 24 minutes. Invert onto a cooling rack and remove parchment. Cool and cut to fit pan snugly. 

Ganache: 

Place chocolate in a small heat-proof bowl. 

Bring cream just to a boil in a small saucepan. Pour over chocolate; let stand 2 minutes. Stir with a spatula until combined. 

Spread over the chilled mousse. Freeze until set, about 15 minutes. 

Croquant: 

Stir the chocolate in a medium heat-proof bowl set over a saucepan of gently simmering water until melted. In a small bowl, gradually stir together the pistachio paste and cream; add to chocolate. Stir in feuilletine and pistachios. Spread gently over ganache. Place cake over top, pressing gently to adhere. Freeze until set, about 10 minutes. 

To serve, run a knife around the edge of the pan to loosen. Invert onto serving platter and remove parchment. Sprinkle with remaining pistachios. Slice to serve. 

Yield: Makes 1 dessert, Serves 8 to 10