devine@asgb.UUCP (Robert J. Devine) (08/02/85)
Greetings fellow chocolaphile! Here's a recipe for an artery-clogging
chocolate dessert. This is from the book "Best of Boulder II":
Bob Devine
Marquise de Chocolat
8 oz. semi-sweet chocolate bits 2 Tbsp. Grand Marnier
1/2 lb. sweet butter Finely shaved chocolate or
4 Tbsp. sugar macaroons for garnish
6 eggs, separated
Melt chocolate, butter and 3 Tbsp of sugar over low heat. Place the
egg yolks in bowl of an electric mixer. Add chocolate mixture gradually
to the egg yolks and beat on high speed for 10 minutes.
Beat egg whites until stiff, adding remaining 1 Tbsp. of sugar. Add to
yolk mixture. Add Grand Marnier and beat at high speed another 10 mins.
Pour mixture into buttered 2-quart souffle dish. Refigerate 12 hours.
Unmold two hours before serving time by dipping bottom and sides of dish
in hot water. Run sharp knife around sides to loosen and invert mold on
serving dish. Smooth surfaces with knife. Cover with shaved chocolate
or macaroons and refigerate until serving time.
Yields 12 small portions.