Chocolate dessert (Marquise au chocolat)

Ingredients for Chocolate dessert (Marquise au chocolat)

Instructions for Chocolate dessert (Marquise au chocolat)

To prepare the Chocolate dessert (Marquise au chocolat) recipe, please follow these instructions:

Chocolate cream: Break the chocolate into small pieces and melt them over a water bath by rather weak heating.

Whisk the eggs together over a water bath and whip until the egg mixture begins to tykne. Take the Bowl from the water bath and whisk occasionally in mass while the cooling off.

Mix the cold egg mass with the melted chocolate and rum or madeira.

Whip the cream stiff. Mix it with chocolate mass.

Serve a small oblong baking Tin with plastic film. Fold the plastic film over the cream. Style the cream in the refrigerator for at least 12 hours, preferably overnight.

Vanillesovs: Hot milk in a pan, it must not boil. Beat the egg yolks and sugar together. Pour it into the hot milk. Whisk vigorously until the sauce begins to tykne. Take the sauce from heat and leave to cool.

Crack vanillestangen and scratch grains out and stir them into the sauce. Let the sauce get completely cold in refrigerator, about 1 hour.

Pears: Boil a syrup of water and sugar. Cut the lemon into slices and cook them in the brine.

Peel and halve the pears. Remove the core. Put the pears in the sugar bed sheet and let them mørne for a low heat for about 8 minutes. Take the Pan from the heat and let pears cool in the bed sheet.

Serving: Serve the dessert in a batch operation. If vanillesovsen is too thick, it may irøres 3 tbsp. letpisket cream. Advantage a little sauce on each plate.

Tag chocolate the cream out of the mold and cut it into 1 cm thick slices. Put 2 slices on each plate. Let the pears drain and put a half PEAR in each portion. Garnish with fresh mint leaves and serve immediately.