Marquise au whatever

So freaking much hoopla about this. A splashy half page with Dorie Greenspan in Saveur magazine. Créme fraîche. Whatever. I seriously have no idea why anyone thinks this is so special. I made this exactly like the recipe in Saveur using the finest Finnish chocolate I had saved for something special. The recipe called for créme fraîche and being unfamiliar with it (and certainly not having any laying about in the house—for the record, thin down some sour cream with whipping cream or use Mexican crema . . . NOT ONE SOUL WILL KNOW THE DIFFERENCE). Good Lord such a hoopdedoo. It’s just frozen chocolate mousse covered with “fondant.” Melted chocolate and cream. It’s good although a little too sweet but I napped it with the creme fraiche and that was a nice touch. But on the whole. . . meh.

2 Replies to “Marquise au whatever”

  1. First the fish, then the neglected sauce, then (again) the fish, then the crème fraiche…your life seems a living hell. May the Spirit of the Season bring you Peace, Joy, and much Happiness!

  2. Thank you for your kind thoughts. I too hope the season will will bring me peace, joy and happiness. But I am not counting on it.

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