Imagine three cooking classes devoted just to chocolate! In the first of three sessions different brands of imported and domestic chocolates were sampled and then the class enjoyed a simple chocolate fondue with fresh fruit and pound cake. During the second class, both white and dark chocolate mousses were prepared, but a chocolate mousse cake, made without flour in a springform pan, received raves.
Saving the best for last, Josette King, cooking teacher at the Boston Center for Adult Education, brought in her own creation, a Marquise au Chocolat. Made in a French charlotte mold and allowed to refrigerate until firm, the dessert is unmolded onto a serving platter and decorated with whipped cream, and for a special occasion, candied violets. Here is her recipe. Marquise au Chocolat 3 ounces unsweetened chocolate 5 ounces bittersweet chocolate 6 ounces unsalted butter, softened 1/3 cup sugar 4 egg yolks 4 egg whites, stiffly beaten 1 quart charlotte mold
Melt chocolate in top half of a double boiler. Stir until smooth. Remove from heat. Cream butter and sugar until smooth. Beat in egg yolks one at a time. Beat in the chocolate mixture. Fold the egg whites into the mixture.
Pour the mixture into the mold. Tap mold firmly on the counter to prevent air bubbles. Cover with plastic film and refrigerate overnight. To unmold, dip the mold in hot water for 10 seconds and invert on a serving platter.