A couple of weeks ago someone used the search term of “chocolate marv” to find my blog. My response, “oh yeah, chocolate Marv.” It had to come to be. Right then I decided to create a dessert for Marv for Valentine’s day from white chocolate, as that’s his favorite. This is what I came up with (a bit late for Valentine’s day because Marv was in LA and then I got sick, but nobody is keeping score.)
White Chocolate Marvs
10oz (about 100) nabisco animal crackers
10T butter, just melted
1 t cinnamon
6oz white chocolate chips
4T butter, cut in 1T pieces
4 eggs, separated
2 T sugar
1/2 c cream
2oz chocolate chips
8oz frozen raspberries
1T pomegranate juice
Preheat oven to 325°f. Place animal crackers in food processor and process until coarsely ground. Add in sugar and cinnamon and process until combined. While pulsing, drizzle butter in until it is thoroughly combined.
Action shot: the animal crackers board the carousel of doom.
Scoop 2 heaping tablespoons of mixture into 3″ ring molds. Using the tablespoon or other small rounded edge, pack the crumb mixture tightly to the bottom and up sides. This is a rough sort of tart, so the edges do not need to be even, just thick enough to stand up sturdily. Taper the top edges slightly inward. Bake for 12 minutes or until they are browned.
When the crusts come out of the oven, press down any places that have puffed up and give the rings a turn to loosen them so they don’t stick. Getting the ring molds off isn’t the easiest thing on the planet to do so you need every advantage you can get. One thing I found worked for me was turning them upside down and gently pushing around the edge of the bottoms until they came out the top into my hand. Then I put a spatula on the bottom, flipped them over and transferred them to a tray.
Put chocolate, butter and vanilla in stainless bowl. Place bowl over pot with simmering water. Mix pretty regular until melted. Add in egg yolks one at a time and stir until incorporated. Stir in the brandy. Remove from heat and set aside.
Whip the egg whites until they form soft peaks. Add in the sugar and whip until hard peaks form. Fold 1/4th of this mixture in with the chocolate mixture. When that is Incorporated fold in half of the whites. When those are folded in fold in the rest. Whip the cream until medium stiff peaks form. Fold the whipped cream into the chocolate mixture.
Spoon mousse into crusts. This is literally about 1T of mousse – you want a good 1/4″ left at the top for the ganache. Regardless, move crusts with mousse to chill in the refrigerator. They need to chill for about two hours. (There will be extra mousse, spoon it into bowls and chill too.)
Put chocolate chips and cream together in stainless bowl. Place bowl over a pan of simmering water and stir until melted. Set aside and let cool to room temperature.
Dump the water out of the saucepan and add in the raspberries and juice. Heat over medium heat until slightly reduced. Add in sugar and reduce until thickened. Remove from heat, add in brandy and with a stick blender until smooth. Strain through a fine mesh sieve to remove seeds. Transfer sauce to squeeze bottle and set aside.
When the mousse is set, drizzle the ganache on it. You want to cover the top well, but you need to be careful not to put too much on or it will overflow. The ganache takes it’s time spreading out and the raspberry sauce will be going in as well so just wait a bit to see how it rolls and add more if necessary.
When the ganache has settled, use the squeeze bottle of raspberry sauce and squeeze out 1/4″ to 1/2″ circles in a circle. Drag a toothpick in a circular motion through the centers of the circles. Voila! You are done. You can refrigerate them, or serve soonish.