Chocolate Marquise with Fresh Cherry Sauce

For the Marquise:
Butter a glass loaf pan, 8.5 x 5.5-inch size. Line the dish with plastic wrap, allowing it to drape down over the sides of the dish. Take care to make it as smooth as possible.

Add the chocolate chips to a medium-size bowl set over a pan of gently simmering water. Stir the chips until they are completely melted. Remove the chocolate from the heat and keep warm. Turn down the heat under the water and keep it warm. You’ll need it again in a few steps.

In another medium bowl, beat 1/2 cup of butter until light and fluffy. Add 1/4 cup of sugar and the sifted cocoa powder. Blend until smooth. Set aside.

In a large metal bowl, whisk the eggs yolks, 1/4 cup of water, 1/4 cup butter and 1/4 cup of sugar. Set the bowl over the saucepan of gently simmering water (don’t let the top bowl touch the water) and whisk the egg mixture constantly until a candy thermometer reads 160 F, about 5-6 minutes. Remove the egg mixture from over the water and beat it with an electric mixer until it is thick and cool, about 5 minutes. Beat in the cocoa mixture and then fold in the warm chocolate and vanilla.

In a separate clean bowl beat the whipping cream until soft peaks form. Gently fold the cream into the chocolate mixture. Do no over-beat. Spoon the mousse into the prepared pan and cover and chill in the refrigerator until firm (about 4 hours).

For the cherry sauce:
Stir all of the sauce ingredients together in a medium saucepan. Heat on medium until the sauce boils and thickens, about 5 minutes. Cool slightly before serving. The sauce may be made ahead and warmed slightly before serving.

To serve:
Remove the marquise from the refrigerator and allow it to sit at room temperature for 5 minutes. Turn the marquise out onto a platter and peel off the plastic wrap. Cut into 1-inch thick slices and spoon warm cherry sauce on top. Serve immediately.

(Adapted from June 2003 Bon Appetit recipe by Carole Bloom)