12 ounces bittersweet chocolate
12 ounces heavy cream
1/4 cup Gran Gala
1/4 cup corn syrup
3/4 teaspoon vanilla
1/4 cup dutch-process cocoa powder
1 ounce unsalted butter, softened
Place the chocolate in a small mixing bowl.
In a double boiler, heat the cream until bubbles form on the sides and then our over the chocolate. Allow to sit for a minute and then stir until smooth. add the remaining ingredients and stir to combine. Do not chill. Base should be room temperature when adding to the egg mixture.
11 large egg yolks, room temperature
4 whole eggs
2/3 cup sugar
1/3 cup water
2 cups heavy cream
2 cups dutch-process cocoa powder or toffee brickle bits
In the bowl of the stand mixer, combine the eggs and the egg yolks. Whip on high speed until thick and pale, about 10 to 15 minutes.
When the eggs are getting close to finishing, make a sugar syrup by combining the sugar and water in a small saucepan. Bring the syrup to a boil and then cook to softball stage(235 degrees)
With the mixer running on low speed, drizzle the sugar syrup into the fluffy eggs. When all the syrup has been added, turn the mixer back on high and whip until the mixture is room temperature(takes about 10 minutes). This will take about 10 minutes.
In a separate mixing bowl, whip the heavy cream to soft peaks and set aside.
When the egg mixture has cooled, add the Chocolate Base to the egg mixture and whisk to combine.
Fold 1/3 of the reserved whipped cream into the chocolate mixture to loosen it, then fold in the remaining whipped cream. Pour into the prepared pans and cover with plastic wrap(directly touching the mixture to seal out air.
Freeze until very firm. When ready to serve, remove the Marquise from the freezer and cut into desired shapes. Roll shapes in cocoa powder(I used brickle bits for some of them).
These are great served with Caramel Sauce and torched meringue.
|Whipping egg yolks and sugar mixture|
|Chocolate Toffee Brickle Stars for Decoration|
|Chocolate Marquise with Torched Meringue and Gran Gala Caramel Sauce|