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Chocolate and Irish cream marquise
A marquise is denser than a mousse but fluffier than a chocolate truffle. It is typically poured into a loaf pan or mold and chilled before being sliced into portions.
YIELDS
8
Ingredients
Red Berry Compote
- 1 cup (100 g) frozen cranberries
- 1 cup (100 g) frozen raspberries
- 1 pear, peeled and cut into a small dice
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons finely grated orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 oz (30 mL) orange liqueur (optional)
Chocolate and Irish Cream Marquise
- 8 oz (240 g) semisweet couverture/baking chocolate, chopped
- 1/2 cup + 6 tablespoons (215 mL) whipping cream, divided
- 1/2 cup (125 mL) 2% milk
- 2 large egg yolks
- 2 tablespoons (25 g) granulated sugar
- 1/4 cup (60 mL) Irish cream liqueur
- 6 tablespoons (90 g) cold unsalted butter, cut into pieces
- Red Berry Compote, for serving
Directions
Red Berry Compote
- Place the fruit, sugar, zest, and spices in a saucepan and bring to a simmer over medium heat, stirring occasionally. Simmer gently, uncovered, and stirring occasionally, until the pears are translucent, 15 to 20 minutes. Let the compote cool in the pan to room temperature and stir in the orange liqueur, if using. The orange liqueur can also be added at the end of cooking and simmered for 30 seconds to cook out the alcohol and soften the flavour.
- Scoop the cooled compote into an airtight container and chill until ready to use.
- You can refrigerate cooled compote in an airtight container for up to three weeks.
Chocolate and Irish Cream Marquise
- Line the bottom and sides of a terrine, small loaf pan (not a standard loaf tin), or another pretty mold that can hold 2 cups (500 mL) with parchment paper or plastic wrap.
- Place the chopped chocolate in the bowl of a food processor or blender.
- Place half a cup of cream and the milk in a small saucepan over medium heat and bring to a simmer.
- Whisk the egg yolks and sugar together in a heatproof bowl. Pour the hot milk into the egg yolk mixture a little at a time. Return the entire mixture to the saucepan and stir with a wooden spoon until it coats the back of the spoon, about two minutes.
- Pour the custard into the food processor or blender and blend with the chocolate until melted and smooth. Blend in the Irish cream. Let the custard cool for 10 minutes, and then blend in the butter until smooth. Transfer to a bowl to cool to room temperature, about 20 minutes.
- Whisk the remaining six tablespoons of cream by hand (since it’s such a small amount, this won’t take long) until it holds a soft peak. Use a spatula to quickly fold the whipped cream into the chocolate mixture (it might deflate a little).
- Scrape into the prepared pan, cover with plastic wrap and chill for at least four hours before serving.
- To serve, carefully turn out the marquise onto a serving platter and discard the parchment (or plastic wrap). Using a hot, dry knife, cut individual slices and arrange them on plates. Garnish with a spoonful of Festive Red Berry Compote. Enjoy!
Make-Ahead Tip: You can store the marquise, well-wrapped, in the fridge for up to four days before serving, or freeze it in its pan for up to one month. Thaw it overnight in the fridge before serving.
