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Bittersweet Chocolate Marquise with Orange Creme Anglaise (Emeril Lagasse) Recipe

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Bittersweet Chocolate Marquise with Orange Creme Anglaise (Emeril Lagasse)
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Ingredients
14
Count
Nutrition
731
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Line a lightly oiled 6-cup loaf pan with plastic wrap and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Orange Creme Anglaise:
  6. 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.
  7. 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.
  8. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming, and refrigerate until cool, about 2 hours, or overnight.
  9. Yield: about 2 1/2 cups
  10. Candied Almond Slivers:
  11. 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.
  12. Yield: 1/2 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 731.07 Kcal (3061 kJ)
Calories from fat 399.25 Kcal
% Daily Value*
Total Fat 44.36g 68%
Cholesterol 177.35mg 59%
Sodium 99.31mg 4%
Potassium 393.05mg 8%
Total Carbs 66.31g 22%
Sugars 34.25g 137%
Dietary Fiber 5.39g 22%
Protein 21.37g 43%
Vitamin C 1.6mg 3%
Vitamin A 0.7mg 22%
Iron 3.2mg 18%
Calcium 256.8mg 26%
Amount Per 100 g
Calories 404.53 Kcal (1694 kJ)
Calories from fat 220.92 Kcal
% Daily Value*
Total Fat 24.55g 68%
Cholesterol 98.13mg 59%
Sodium 54.95mg 4%
Potassium 217.49mg 8%
Total Carbs 36.69g 22%
Sugars 18.95g 137%
Dietary Fiber 2.98g 22%
Protein 11.83g 43%
Vitamin C 0.9mg 3%
Vitamin A 0.4mg 22%
Iron 1.8mg 18%
Calcium 142.1mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.5
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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