I just wanted to show you my ingredients for the Marquise au Chololat;
Butter, smjör, cream, rjómi, Danish sugar, brown eggs and chocolate from Nói Siríus.
And into the freezer:
I made the Créme Anglaise on page 441 and bonne idée Hard Crack Chocolate Sauce page 445. So in the end I had all these extra egg whites we are talking 10 all toegether. These were excelent sauces, next time I will use better quality coconut oil.
Sow what to do with all these egg whites? Why not make a Croqants from AMFT page 410? I made these with pistachios. So now I have 6 egg yolks to go.
This was a very rich desert with chocolate, heavy cream, butter and egg yolks. I did not give the egg yolks another thought just made and ate. This would be an excelent Valentin’s day desert.
To see what the others did go to https://tuesdayswithdorie.wordpress.com/2015/02/10/bcm-lyl-marquise-au-chocolat/#comments