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Add a photoServings: 12
Ingredients
- 1 c. Lowfat milk
- 1 3/4 c. Unsweetened Cocoa
- 10 lrg Mint Leaves -- washed and
- 3/4 c. Whipping Cream -- patted
- Dry
- 6 x Egg Yolks
- 3/4 c. Superfine Sugar
- 4 x Egg Yolks
- 2 Tbsp. Superfine Sugar
- 4 Tbsp. Sugar
- 8 ounce Bittersweet Chocolate
- 1 1/2 c. Lowfat milk -- divided
- 1 c. Unsalted Butter -- room
- 1/4 tsp Vanilla -- temperature
Directions
- For the Marquise:To prepare the marquise: In a medium saucepan, combine the lowfat milk and mint leaves. Bring to a boil, remove from heat, and set aside 15 min.
- Whisk together the egg yolks and 3/4 c. sugar till foamy. Bring the lowfat milk back to a boil and strain into the egg mix, whisking well. Pour back into the saucepan and cook over medium heat, stirring constantly, for five min. Transfer to a bowl and cold slightly. Chill till completely chilled. (This can be done 24 hrs in advance and kept covered in refrigeration.) Chop 4 ounce. of chocolate and place in the top of a double boiler. Heat over warm water; remove when chocolate is almost melted and stir till completely melted. Cold the chocolate slightly. Chop the remaining chocolate to make chips and set aside.
- With an electric mixer, beat together the butter and cocoa; scrape the sides of the bowl and the beater occasionally. Slowly beat in the cool custard sauce; the mix will look curdled but will pull back together with beating. Beat in the cooled chocolate.
- Beat the whipping cream till foamy. Beat in the remaining 2 Tbsp sugar and the mint extract; continue beating till soft peaks form. Fold 1/4 of the whipped cream into the chocolate mix to lighten the mix; mix in the remaining whipped cream and the chocolate chips. Transfer to a 9x5-inch loaf pan which has been lined with two sheets of plastic wrap.
- Cover well and freeze.
- One hour before serving, remove the marquise from the pan by lifting out the plastic. Unmold onto a serving platter and chill.
- Just before serving, prepare the creme anglaise: Whisk together the egg yolks and sugar till thickened and lightened in color. Bring the lowfat milk to a boil in a medium saucepan; whisk into the egg mix. pour back into the saucepan and cook over medium heat till thickened, stirring constantly.
- Transfer to a bowl and stir in the creme de cacao and vanilla. Serve the sauce warm with the marquise.
- Makes 16 servings.
- Note: The creme de cacao can be omitted from the sauce if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 12 servings | |
| Calories 349 | |
| Calories from Fat 233 | 67% |
| Total Fat 26.9g | 34% |
| Saturated Fat 16.15g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 29mg | 1% |
| Potassium 238mg | 7% |
| Total Carbs 28.2g | 8% |
| Dietary Fiber 5.5g | 18% |
| Sugars 15.68g | 10% |
| Protein 6.65g | 11% |
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