Categories Milk/Cream Chocolate Egg Dessert Prune Cognac/Armagnac Triple Sec Chill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- To make the marquise:
- In a small bowl let the prunes macerate in the Armagnac for at least 2 hours, or until they have absorbed most of the liquid. In a metal bowl set over a pan of barely simmering water combine the chocolate and the butter and heat the mixture, stirring occasionally, until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat, stir in the prune mixture and the grated zest, and let the mixture cool completely. In a bowl with an electric mixer beat the heavy cream until it just holds stiff peaks, whisk about one fourth of it into the chocolate mixture, and fold in the remaining cream gently but thoroughly.
- Line an oiled 5- to 6-cup terrine or loaf pan with plastic wrap and pour the chocolate mixture into it, smoothing the top. Cover the terrine with plastic wrap and chill it overnight. Remove the plastic wrap from the top of the terrine, invert the terrine onto a plate, and peel off the remaining plastic wrap. Pour 1/4 cup of the Armagnac crème anglaise onto each of 8 dessert plates, cut the marquise into 3/4-inch slices with a sharp knife, and arrange a slice on each plate. Garnish the desserts with the candied orange zest.
- To make the armagnac creme anglaise:
- In a small heavy saucepan combine the half-and-half and the vanilla bean, bring the half-and-half just to a boil, and remove the pan from the heat. In a bowl whisk together the eggs and the sugar until the mixture is combined well and add the scalded half-and-half mixture in a slow stream, whisking. Transfer the mixture to a heavy saucepan and cook it over moderately low heat, stirring constantly with a wooden spoon, until it thickens (175°F. on a candy thermometer), but do not let it boil. Strain the crème anglaise through a fine sieve into a metal bowl set in a larger bowl of ice and cold water, let it cool, stirring, and stir in the Armagnac. Chill the sauce, covered, for at least 2 hours, or until it is very cold. The sauce may be made 2 days in advance and kept covered and chilled. Makes 2 cups.
- To make the candied orange zest:
- In a small heavy saucepan combine the zest and the liqueur, simmer the mixture until the liquid is just evaporated, and spread the zest on a sheet of wax paper, separating the pieces with a fork. Let the zest cool completely. The candied zest may be made 2 days in advance and kept between sheets of wax paper in an airtight container. Makes about 1/2 cup.
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Hothkinstroy
hothkinstroy2@gmail.comThis marquise is so rich and decadent. It's the perfect dessert for a special occasion.
Lillie J
l-j95@yahoo.comThis recipe is a bit challenging, but it's definitely doable. Just be patient and follow the instructions carefully.
Dan Powers
dan32@yahoo.comI love the unique flavor combination of this dessert. The chocolate and prunes are a perfect match, and the Armagnac adds a touch of sophistication.
Kelsey Muthoni
muthoni-kelsey@yahoo.comThis marquise is so elegant and sophisticated. It's the perfect dessert for a special occasion dinner party.
J6_ life
jl@aol.comI'm not a fan of chocolate and prunes together, but I was pleasantly surprised by this marquise. The flavors are very well-balanced and the texture is amazing.
Arwa Kerani
arwakerani@hotmail.comThis recipe is a bit time-consuming, but it's definitely worth the effort. The end result is a stunning and delicious dessert that is sure to impress your guests.
Sadiq Musa
s@gmail.comI love the way the Armagnac crème anglaise complements the chocolate and prunes. It really takes this dessert to the next level.
Bernard Asigbe
asigbe.bernard@aol.comThis marquise is so rich and decadent. It's the perfect dessert for a special occasion.
Nazo Pari
p-nazo7@hotmail.comI've made this marquise several times now and it's always a hit. It's a great dessert to make ahead of time, which is always a plus.
Abbey Inzaghi
abbey63@hotmail.comI made this marquise for my husband's birthday and he loved it! He said it was the best dessert he's ever had.
Shaila Chowdhury
s_chowdhury@hotmail.frThis recipe is a bit challenging, but it's definitely doable. Just be patient and follow the instructions carefully.
Ox Loop
oxloop@yahoo.comI'm not a big fan of prunes, but I really enjoyed this marquise. The chocolate and Armagnac flavors really balanced out the prunes.
Brandelyn Boldon
boldon-brandelyn91@gmail.comThis marquise is so elegant and impressive. It's perfect for a special occasion dinner party.
Vincent Kenzo
v-k@yahoo.comI love the unique flavor combination of this dessert. The chocolate and prunes are a perfect match, and the Armagnac adds a touch of sophistication.
Md Samrat 420
md-s@yahoo.comI followed the recipe exactly and the marquise turned out perfectly. It was so smooth and creamy, and the Armagnac crème anglaise was the perfect complement.
Qazi Usman
qazi-usman19@gmail.comThis recipe is a bit time-consuming, but it is well worth the effort. The end result is a stunning and delicious dessert that is sure to impress your guests.
Master Asif
m-asif62@gmail.comI made this marquise for a dinner party and it was a huge hit! Everyone loved the unique flavor combination and the elegant presentation. I will definitely be making this again.
Md Al-amin
a@gmail.comThis dessert was a true delight! The combination of chocolate, prunes, and Armagnac was simply heavenly. The marquise was rich and decadent, while the crème anglaise added a touch of lightness and sweetness. I highly recommend this recipe for any spe