Title: Chocolate Marquise - Sb
Categories: Sauce Dessert Chocolate
Yield: 1 Cup

14		1-ounce squares semisweet or bittersweet chocolate; in piece
5	tb	Sugar

Put the chocolate pieces in the top pan of a double boiler over hot - not boiling - water and leave until melted, stirring occasionally.

Meanwhile, heat the sugar gently in a small heavy-based saucepan with 1 cup water, stirring until dissolved, then bring to a boil and boil for 5 minutes without stirring.

Stir the syrup into the chocolate a little at a time. Put the pan over direct heat and simmer gently for 5 minutes, or until the sauce has thickened to the consistency of light cream. Use immediately if you wish to coat a cake, torte or meringues.

A dark, glossy French coating for cream puffs, eclairs, pastry cakes, and nut tortes; the quantity given will cover a 9-inch diameter cake. The icing sets, but is not too hard to cut with a spoon. See also Ganache. Serve it cold as a side sauce with a fruit mousse, strawberries, ice cream or nut meringues. _The Sauce Book_, Pepita Aris, 1984. McGraw-Hill. ISBN 0-07-002189-9. Typos by Jeff Pruett.

previous

next