| 1 | For the marquise: |
| 2 | to prepare the marquise: in a medium saucepan, combine the milk and mint leaves. |
| 3 | Bring to a boil, remove from heat, and set aside 15 minutes. |
| 4 | whisk together the egg yolks and ?cup sugar until foamy. |
| 5 | Bring the milk back to a boil and strain into the egg mixture, whisking well. |
| 6 | Pour back into the saucepan and cook over medium heat, stirring constantly, for five minutes. |
| 7 | Transfer to a bowl and cool slightly. |
| 8 | Refrigerate until completely chilled. |
| 9 | (this can be done 24 hours in advance and kept covered in refrigeration). |
| 10 | chop 4 oz. of chocolate and place in the top of a double boiler. |
| 11 | Melt over hot water; remove when chocolate is almost melted and stir until completely melted. |
| 12 | Cool the chocolate slightly. |
| 13 | Chop the remaining chocolate to make chips and set aside. |
| 14 | with an electric mixer, beat together the butter and cocoa; scrape the sides of the bowl and the beater occasionally. |
| 15 | Slowly beat in the cold custard sauce; the mixture will look curdled but will pull back together with beating. |
| 16 | Beat in the cooled chocolate. |
| 17 | beat the whipping cream until foamy. |
| 18 | Beat in the remaining 2 tbsp sugar and the mint extract; continue beating until soft peaks form. |
| 19 | Fold ?of the whipped cream into the chocolate mixture to lighten the mixture; fold in the remaining whipped cream and the chocolate chips. |
| 20 | Transfer to a 9x5-inch loaf pan that has been lined with two sheets of plastic wrap. |
| 21 | Cover well and freeze. |
| 22 | one hour before serving, remove the marquise from the pan by lifting out the plastic. |
| 23 | Unmold onto a serving platter and refrigerate. |
| 24 | just before serving, prepare the creme anglaise: whisk together the egg yolks and sugar until thickened and lightened in color. |
| 25 | Bring the milk to a boil in a medium saucepan; whisk into the egg mixture. |
| 26 | Pour back into the saucepan and cook over medium heat until thickened, stirring constantly. |
| 27 | Transfer to a bowl and stir in the creme de cacao and vanilla. |
| 28 | Serve the sauce hot with the marquise. |
| 29 | Makes 16 servings. |
| 30 | note: the creme de cacao can be omitted from the sauce if desired. |
