Chocolate Marquise With Brandy Crème Anglaise

• 8 None egg yolks
• 1 cup granulated sugar
• 7 oz dark chocolate, finely chopped
• 18 tbsp butter, chopped
• 1/3 cup cocoa powder
• 2 tsp vanilla extract
• 2 1/2 cups heavy cream
• 2 cups vanilla custard or pudding
• 1/4 cup brandy
• 1/2 lb raspberries, to serve
• None None fresh mint leaves, to serve

1. Grease and line an 8x3 inch terrine dish with plastic wrap. Whisk egg yolks and sugar until thick. Place over a double boiler, add chocolate and whisk until melted and smooth. Gradually add butter, whisking until melted and combined after each addition. Remove from heat. Sift cocoa powder over top and add vanilla. Stir until combined.
2. Whip cream to soft peaks. Gradually fold into chocolate mixture. Transfer to prepared terrine dish and smooth surface. Cover with plastic wrap and chill for 8 hours, or overnight.
3. Turn chocolate marquise out onto a large serving platter. Discard plastic wrap. Combine custard and brandy. Serve on the side of cake with raspberries and mint.

egg yolks, sugar, chocolate, butter, cocoa powder, vanilla, heavy cream, vanilla custard, brandy, raspberries, mint

Taken from recipes-plus.com/api/v2.0/recipes/24455 (may not work)