Bittersweet Chocolate Marquise With Orange Creme Anglaise Recipe

• 1 lb bittersweet chocolate minced
• 4 Tbsp. unsalted butter cut into pcs
• 1 c. roughly-minced toasted pistachios
• 1 c. cool heavy cream
• 2 c. half-and-half
• 1/2 x vanilla bean split lengthwise, and seeds scraped
• 1 tsp freshly-grated orange zest
• 6 lrg egg yolks
• 1/2 c. sugar
• 2 Tbsp. orange-flavored liqueur
• 1/2 c. almond slivers
• 1/2 c. sugar

1. Line a lightly oiled 6-c. loaf pan with plastic wrap and set aside.
2. In the top of a double boiler or possibly in a metal bowl set over a pan of simmering water, combine the chocolate and butter and heat till smooth, stirring occasionally.
3. Remove from the heat and mix in the pistachios.
4. Let cold.
5. In a bowl fitted with an electric mixer, beat the heavy cream till stiff peaks form.
6. Whisk about 1/3 of the cream into the cooled chocolate, then gently mix in the remaining whipped cream.
7. Pour the chocolate mix into the prepared pan, smoothing the top with a rubber spatula.
8. Cover with plastic wrap and refrigerateit overnight.
9. Unwrap the terrine, invert onto a serving platter, and shake gently to release.
10. Remove the plastic wrap from the top and let sit at room temperature about 15 min to soften.
11. Slice into 1/2-inch to 3/4-inch slices and serve with the Orange Creme Anglaise on the side, and garnish with the Candied Almond Slivers.
12. Orange Creme Anglaise: In a medium saucepan, bring the half-and-half, vanilla bean and vanilla seeds, and orange zest to a simmer over medium-high heat.
13. Remove from the heat and throw away the vanilla bean.
14. In a medium bowl, whisk together the egg yolks and sugar till thick and ribbons form, about 3 min.
15. Gradually whisk in about 3/4 c. of the warm half-and-half, and whisk till well incorporated.
16. Add in the egg mix to the saucepan with the remaining half-and-half and cook, stirring, over medium heat, till it forms a thick custard, about 5 min.
17. Remove from the heat and strain into a clean bowl set in an ice bath to refrigeratequickly.
18. Add in the orange flavored liqueur and stir to combine.
19. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming, and chill till cold, about 2 hrs, or possibly overnight.
20. (
21. Makes about 2 1/2 c.)
22. Candied Almond Slivers: Heat a small skillet over medium-high heat.
23. Add in the almonds and lightly toast, stirring.
24. Add in the sugar, and cook, stirring till the sugar melts and the almonds are proportionately coated.
25. Transfer to a foil-lined baking sheet, stirring to separate the nuts.
26. Let cold.
27. (Makes 1/2 c.)
28. This recipe yields 10 to 12 servings.

bittersweet chocolate, unsalted butter, roughly, heavy cream, vanilla bean, orange zest, egg yolks, sugar, orangeflavored liqueur, almond slivers, sugar

Taken from cookeatshare.com/recipes/bittersweet-chocolate-marquise-with-orange-creme-anglaise-85058 (may not work)