Marquise Au Chocolat
|Bittersweet chocolate||12 Ounce, broken into small pieces (Good Quality, 340 Gram)|
|Superfine sugar||5 2⁄3 Ounce (160 Gram, 3/4 Cup)|
|Unsalted butter||8 Ounce, melted (2 Sticks, 230 Gram)|
|Unsweetened cocoa||2 Ounce (Preferably Dutch Process, 1/2 Cup, 55 Gram)|
|Eggs||8 Large, separated|
|For custard sauce|
|Milk||480 Milliliter (2 Cups)|
|Egg yolks||5 Large|
|Superfine sugar||3 3⁄4 Ounce (1/2 Cup, 105 Gram)|
|Mint leaves||1 Tablespoon (For Garnish)|
Pulse the chocolate and sugar with the metal blade of a food processor 4 times, then process until finely chopped, about 1 minute.
With the motor running add the hot butter through the feed tube.
Process until the chocolate is melted and smooth, about 15 seconds.
Add the cocoa and egg yolks and process until combined, about 10 seconds, scraping down the work bowl as necessary.
Cook the mixture in a saucepan over low heat, stirring with a wire whisk, until the sugar is dissolved, about 6 minutes.
Transfer to a large bowl.
Beat the egg whites in a clean, dry bowl with the whisk attachment or an electric mixer until soft peaks form.
Fold into the chocolate mixture.
Pour into an oiled 6-cup [1.5L] loaf pan and rap the pan on the counter to eliminate air pockets.
Cover with plastic wrap and freeze overnight.
To make the custard, split the vanilla bean and scrape the seeds into a large saucepan with the milk.
Bring just to the boil over medium-high heat.
Process the egg yolks and sugar until combined, about 5 seconds.
With the motor running pour 1 cup hot milk through the feed tube and process until combined, about 5 seconds.
Combine with the remaining milk in the saucepan and stir with a wire whisk over moderate heat.
Cook until it starts to steam and is thick enough to coat the back of a spoon.
Do not let it boil.
Remove from the heat and whisk until cool.
Strain through a very fine sieve and refrigerate.
Let the terrine stand at room temperature for 10 minutes.
Unmold and cut into 1/4-inch [6mm] slices.
Spoon 2 tablespoons custard onto each serving plate and overlap 2 slices in the center.
Garnish with the mint.