MARQUISE AU CHOCOLAT
1 Serving
4 Semi-sweet chocolate squares
2 tb Water
1/4 lb Butter; cut in small pieces
3 Eggs; separated
In heavy saucepan, combine chocolate and water.
Cook over low flame, stirring occasionally, until chocolate is well melted and smooth.
Take pan off fire.
Gradually stir in egg yolks, one at a time. Then stir in butter.
Whip whites until stiff.
Add whipped whites to chocolate mixture.
Turn into well-buttered mold. Chill. Unmold.
Serve covered with melted vanilla ice cream.
The Art Of French Cooking by Fernande Garvin (1958)
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