Chocolate Marquise with Orange Creme Anglaise and Candied Almond Slivers

Ingredients

Cooking Directions

Chocolate Marquis

Line a lightly oiled 6-cup loaf pan with plastic wrap and set aside.

In the top of a double boiler or in a metal bowl set over a pan of simmering water, combine the chocolate and butter and melt until smooth, stirring occasionally. Remove from the heat and fold in the pistachios. Let cool.

In a bowl fitted with an electric mixer, beat the heavy cream until stiff peaks form. Whisk about one-third of the cream into the cooled chocolate, then gently fold in the remaining whipped cream. Pour the chocolate mixture into the prepared pan, smoothing the top with a rubber spatula. Cover with plastic wrap and chill it overnight.

Unwrap the pan, invert onto a serving platter, and shake gently to release. Remove the plastic wrap from the top and let sit at room temperature about 15 minutes to soften. Slice into 1/2-inch to 3/4-inch slices and serve with the Orange Créme Anglaise (recipe below) on the side, and garnish with the candied almond slivers (recipe below).

Orange Créme Anglaise

In a medium saucepan, bring the half-and-half, vanilla bean and vanilla seeds, 1/4 cup of sugar and orange zest to a simmer over medium-high heat. Remove from the heat and discard the vanilla bean.

In a medium bowl, whisk together the egg yolks and remaining 1/4 cup sugar until thick and ribbons form, about 3 minutes. Gradually whisk in about 3/4 cup of the hot half-and-half, and whisk until well incorporated. Add the egg mixture to the saucepan with the remaining half-and-half. Cook stirring, over medium heat, until it forms a thick custard, about 5 minutes. Remove from the heat and strain into a clean bowl set in an ice bath to chill quickly. Add the Grand Marnier, and stir to combine. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming, and refrigerate until cool, about 2 hours, or overnight. Makes about 2 1/2 cups.

Candied Almond Slivers

Heat a small skillet over medium-high heat. Add the almonds and lightly toast, stirring.

Add the sugar, and cook, stirring until the sugar melts and the almonds are evenly coated. Transfer to a foil-lined baking sheet, stirring to separate the nuts. Let cool. Makes 1/2 cup.

Recipe courtesy of Emeril Lagasse © 2002.