Bittersweet Chocolate Marquise With Orange Creme Anglaise
- ORANGE CREME ANGLAISE:
- 1 pound bittersweet chocolate chopped
- 4 tablespoons unsalted butter cut into pieces
- 1 cup roughly-chopped toasted pistachios
- 1 cup cold heavy cream
- 2 cups half-and-half
- 1/2 vanilla bean split lengthwise, and seeds scraped
- 1 teaspoon freshly-grated orange zest
- 6 large egg yolks
- 1/2 cup sugar
- 2 tablespoons orange-flavored liqueur
- CANDIED ALMOND SLIVERS:
- 1/2 cup almond slivers
- 1/2 cup sugar
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 1/3 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 terrine, 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 Creme Anglaise on the side, and garnish with the Candied Almond Slivers.
Orange Creme Anglaise: In a medium saucepan, bring the half-and-half, vanilla bean and vanilla seeds, 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 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 and 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 orange flavored liqueur 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)
This recipe yields 10 to 12 servings.
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