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How To make Marquise Chocolate Mousse Cake
ROCHER CHOC LAYER:
100 g Milk chocolate
100 g Praline
60 g Chopped almond
CHOC SPONGE CAKE:
4 Whites
120 g Sugar
4 Yolks
100 g Flour
20 g Cocoa
MARQUISE MOUSSE:
250 g Whipping cream
200 g Chocolate
50 g Bitter chocolate
50 g Butter
150 g Whipped cream
SYRUP:
100 g Sugar
100 g Water
20 g Rum
CHOCOLATE GLAZE:
200 g Whipped cream
100 g Glucose
200 g Chocolate
50 g Bitter chocolate
30 g Butter
Get the ring of a springform cake or a cake ring and trace the pattern onto some wax paper. Melt the milk chocolate over a double boiler, add the praline (praline is hazlenuts ground with sugar) and the chopped almonds. Spread on the sheet of waxed paper and freeze. Whip the whites and sugar together as hard as they will go. Gently incorperate the yolks, and then incorperate the flour/cocoa mix. Spread or pipe batter onto sheets in shapes larger than the ring. Bake at 375-390 till they are done (tell by looking at them and feeling them). Chop the bitter chocolate and chocolate for the mousse. Boil the creme and pour it over the chocolate. Add the butter. Whip the cream to almost hard peak, and when the chocolate truffle has cooled, add the whipped cream and incorperate. Boil the sugar and water, add the alcohol. Cut rocher chocolate to fit into cake circle. Put the bottom layer of the cake on a flat surface. Put the circle over it and press down, so that the edges are cut off and the center is inside the circle with a good seal. Brush syrup on bottom layer. Put some mousse in and then put the layer of rocher chocolate in. Put another layer of mousse in. Brush top layer with syrup, and put it into the cake. Put cake in fridge for a hour or so. Remove the ring from the cake. Boil the cream/glucose and pour it over the chopped chocolate for the glaze (glucose is sort of like cooked sugar or very heavy corn syrup. I reduce some corn syrup and sugar till it's very thick but still liquidy when cooled). Add the butter to the glaze, mix, and pour over cake. Spread with a spatula to cover the entire cake. Decorate with piped chocolate truffle, white chocolate, or whatever you like. Posted on rec.food.recipes by ah787@freenet.carleton.ca (Bill Stuart)
How To make Marquise Chocolate Mousse Cake's Videos
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Icy Marquise De Pompadour Recipe
ICY MARQUISE DE POMPADOUR
The beautiful and stylish Icy Marquise de Pompadour pays tribute to Madame de Pompadour who was Louis XV chief mistress and revolutionized the art and architecture of Paris.
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INGREDIENTS
8 egg yolks
1/4 cup of sugar
1 lb bittersweet or semisweet chocolate
2 sticks (8 Ounces) unsalted butter at room temperature
Grand Marnier
Orange zest
6 egg whites
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INSTRUCTIONS
Mix 8 egg yolks with a ¼ cup of sugar until they’re white and fluffy.
Melt 1 lb of chocolate with 8 ounces of butter.
Add Grand Marnier (to give it an orange flavor).
Add the orange zest.
Add the chocolate mix to the egg yolk in the mixer.
Let the chocolate mixure sit for a little bit.
Beat 6 egg whites until they reach a very stiff peak.
Very gently fold the egg whites into the chocolate mixture (You never want to break the egg whites because that’s what holds the mixture).
Butter the mold, line it with plastic wrap and transfer the mixture into it.
Shape the mixture in the mold with a spatula.
Wrap it tightly then let it sit overnight in the freezer.
Unmold the cake (you can loosen the edges with a torch).
Unwrap the cake from the plastic and place it on the tray.
Decorate with candied orange peel.
Voila!
The simple and stylish Icy Marquise De Pompadour... a beautiful mystery revealed...
Thank you for watching today.
Please subscribe for more videos.
Love, Florence ❤️
#DelightfulMrsAzria #Baking #IcyMarquiseDePompadour
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Watch Chef Ludo Lefebvre Make a Classic French Chocolate Mousse
Chef Ludo Lefebvre of Petit Trois in L.A. shows us how to make chocolate mousse, the quintessential French bistro dessert.
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Watch Chef Ludo Lefebvre Make a Classic French Chocolate Mousse
The BEST Chocolate Mousse Recipe
Decadent, creamy, and full of chocolate flavor, this Chocolate Mousse recipe is a breeze to make! All you need are four ingredients, and you’ll have a rich, and silky homemade mousse in no time. No baking required and you can make them way in advance!
RECIPE:
Here's how you pasteurize eggs! Just heat a pot of water to 140F, place the eggs in the the hot water and allow to sit for 3 minutes. Remove and enjoy.
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Learn to make a traditional French Chocolate Mousse with this FREE video
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French Patissier Alain Desgranges teaches you not just the recipe for the perfect mousse, but the exact techniques needed to make your French chocolate mousse consistent, light and fluffy. We here at French Apprentice, have decided to share a time honored recipe so you can see just how easy it is to be taught by French Patissier Alain Desgranges and the French Apprentice DVD collection.
For even more recipes and techniques please visit frenchapprentice.com.
Aphrodisiac Chocolate Marquise | Hearts & Treats - Global Pacific
Try an Aphrodisiac Chocolate Marquise recipe and overload Valentine's day with tasty chocolatey sweetness with Global Pacific!
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