Chocolate marquise with lime and coconut sorbet

AT A GLANCE

  • Serves 10 people

  • 8 egg yolks
  • 180 gm caster sugar
  • 250 gm butter, coarsely chopped
  • 200 gm dark chocolate (60% cocoa solids), coarsely chopped
  • 80 gm Dutch-process cocoa, sieved, plus extra for dusting
  • 600 ml pouring cream, whisked to soft peaks
  •  
  • Lime and coconut sorbet
  • 100 gm white sugar
  • 25 gm liquid glucose
  • 200 ml coconut cream
  • 50 ml lime juice
  •  
  • Chocolate biscuits
  • 110 gm (½ cup) caster sugar
  • 60 gm softened butter
  • 1 egg
  • 80 gm dark chocolate (60% cocoa solids), melted
  • 150 gm plain flour
  • Scraped seeds of 1 vanilla bean
01   For lime and coconut sorbet, combine sugar, glucose and 100ml water in a small saucepan over low heat, stir to dissolve sugar, bring to the simmer, then set aside to cool. Stir in remaining ingredients and refrigerate until flavours develop (overnight). Churn in an ice-cream machine, then freeze.
02   Whisk yolks and sugar in an electric mixer until pale and fluffy (4-5 minutes), transfer to a heatproof bowl and whisk over a saucepan of simmering water until warm and thick (3-4 minutes). Meanwhile, melt butter and chocolate in a separate heatproof bowl over a saucepan of simmering water, add cocoa and stir to combine. Fold one-third of yolk mixture into chocolate mixture to combine, fold in remaining yolk mixture and set aside to cool (8-10 minutes; mixture may become a little grainy). Fold in cream in batches until just combined. Pour into ten 180ml dariole moulds and refrigerate until firm (4 hours).
03   Meanwhile, for chocolate biscuits, beat sugar and butter in an electric mixer until pale (2-3 minutes), add egg and beat to combine. Stir in chocolate, then flour and vanilla, place on a sheet of plastic wrap, roll into a 4cm-diameter cylinder and chill until firm (1 hour). Remove plastic wrap, slice into 5mm rounds and place on an oven tray lined with baking paper. Bake until crisp (10-12 minutes), cool, crumble coarsely and set aside.
04   Dip chocolate moulds in hot water, loosen with a knife, invert onto serving plates, scatter with chocolate biscuit crumbs, dust with cocoa and serve with lime and coconut sorbet.
This recipe is from the September 2012 issue of Australian Gourmet Traveller.
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