Bittersweet Chocolate Marquise with Orange Creme Anglaise

Ingredients

• 1 pound bittersweet chocolate, chopped
• 4 tablespoons unsalted butter, cut into pieces
• 1 cup roughly chopped, toasted pistachios
• 1 cup cold heavy cream
• Orange Creme Anglaise, recipe follows
• Candied almond slivers, recipe follows

Directions

Line a lightly oiled 6-cup loaf pan with plastic wrap and set aside.

In the top of a double boiler or in a metal bowl set over a pan of simmering water, combine the chocolate and butter and melt until smooth, stirring occasionally. Remove from the heat and fold in the pistachios. Let cool.

In a bowl fitted with an electric mixer, beat the heavy cream until stiff peaks form. Whisk about 1/3 of the cream into the cooled chocolate, then gently fold in the remaining whipped cream. Pour the chocolate mixture into the prepared pan, smoothing the top with a rubber spatula. Cover with plastic wrap and chill it overnight.

Unwrap the terrine, invert onto a serving platter, and shake gently to release. Remove the plastic wrap from the top and let sit at room temperature about 15 minutes to soften. 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.

Orange Creme Anglaise:

• 2 cups half-and-half
• 1/2 vanilla bean, split lengthwise and seeds scraped
• 1 teaspoon freshly grated orange zest
• 6 large egg yolks
• 1/2 cup sugar
• 2 tablespoons orange-flavored liqueur

In a medium saucepan, bring the half-and-half, vanilla bean and vanilla seeds, and orange zest to a simmer over medium-high heat. Remove from the heat and discard the vanilla bean.

In a medium bowl, whisk together the egg yolks and sugar until thick and ribbons form, about 3 minutes. Gradually whisk in about 3/4 cup of the hot half-and-half, and whisk until well incorporated. Add the egg mixture to the saucepan with the remaining half-and-half and cook, stirring, over medium heat, until it forms a thick custard, about 5 minutes. Remove from the heat and strain into a clean bowl set in an ice bath to chill quickly. Add the orange flavored liqueur and stir to combine.

Cover with plastic wrap, pressing down on the surface to prevent a skin from forming, and refrigerate until cool, about 2 hours, or overnight.

Yield: about 2 1/2 cups

Candied Almond Slivers:

• 1/2 cup almond slivers
• 1/2 cup sugar

Heat a small skillet over medium-high heat. Add the almonds and lightly toast, stirring. Add the sugar, and cook, stirring until the sugar melts and the almonds are evenly coated. Transfer to a foil-lined baking sheet, stirring to separate the nuts. Let cool.

Yield: 1/2 cup