Marquise au chocolat

marquise au chocolat:

• 250ml (1 cup) 35% whipping cream
• 300g dark chocolate 
• 140g (1 ¼ sticks) unsalted butter
• 4 large eggs, separated
• 25g Dutch processed cocoa powder
• ¼ tsp salt
• 100g granulated sugar

crème anglaise:

• 500ml (2 cups) 3.25% whole milk
• 125g granulated sugar
• 1 vanilla bean, split along its length
• 6 egg yolks

marquise au chocolat:

1. Line a loaf pan with plastic wrap, making sure that it hangs over the sides of the pan.
2. In the bowl of a stand-mixer fitted with the whisk attachment, whip the cream on medium speed until you reach soft peaks.
3. Transfer the whipped cream to a bowl, cover with plastic wrap, and place it in the fridge to chill.
4. Clean the bowl and the whisk attachment of the stand mixer as you will need them again.
5. Melt the butter and chocolate together in a heatproof bowl placed over a saucepan of simmering water.  The bowl must not touch the water.  Stir until combined.
6. Remove the bowl from the heat and whisk in the egg yolks one at a time, until incorporated.
7. Whisk in the cocoa powder and salt.  
8. In the bowl of the stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they reach a foamy consistency.
9. With the egg whites still beating on medium speed, use a tablespoon to sprinkle the sugar over the egg whites.
10. Increase the speed to high, whisking the egg whites and sugar until they transform into a soft meringue with a nice shine.
11. Use a spatula to fold ⅓ of the meringue softly into the chocolate mixture.  There should be streaks of meringue still visible.  Repeat the process for the remaining ⅔ of the meringue.  Be gentle, do not fully combine.
12. Gently fold the whipped cream into the chocolate mixture until well combined.  Do not overmix, as you want to keep the mixture airy.
13. Pour the marquise into the prepared pan.  Smooth the top surface. Add a layer of plastic wrap on top.
14. Chill the marquise overnight in the fridge (minimum 8 hours).
15. Before serving the marquise, place the loaf pan in the freezer for 10 minutes. This will allow it to firm up, so that you can slice it smoothly.
16. Remove the layer of plastic wrap on the surface of the marquise.  
17. Flip the loaf pan onto a cutting board.
18. Pull off the loaf pan and peel off the plastic wrap.
19. Run a serrated knife under hot water.  Wipe it dry.
20. Cut the marquise into 1-inch thick slices.
21. Serve with crème anglaise, tart berries, and fresh mint leaves.
22. Store the marquise in an airtight container in the fridge for up to 3 days.

crème anglaise:

1. Pour the milk into a saucepan.  Add 80g of the sugar as well as the vanilla bean.  Bring to a boil.
2. In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg yolks and 45g of the sugar on medium-high speed until the mixture reaches a lighter colour and a ribbon-like consistency.
3. Reduce the speed to low and pour the boiling milk onto the egg yolks.
4. Transfer the whole mixture back into the saucepan and cook over low heat.  Stir continuously with a wooden spoon until the custard thickens and reaches 79.4C on a candy thermometer.
5. Coat the back of the spoon with the custard, then run your fingertip through it.  Your fingertip should leave a clear line on the back of the spoon.
6. Remove the saucepan from the heat and pour the custard into a fine mesh sieve placed over a bowl.  
7. Let it cool.
8. Store the crème anglaise in an airtight container in the fridge for up to 3 days.