Dark Chocolate Marquis Tart in Coffee Bean Sauce Recipe

In a medium saucepan, heat 2 cups of the cream and orange zest. Bring to a boil and remove from the heat. Add the chocolate and blend until smooth. Add the butter and incorporate well.

In a separate bowl, whip the remaining cream and brandy together until soft peaks form. Fold into the chocolate mixture and pour into an 11 x 4 1/2 x 2 3/4 loaf pan. Place in the refrigerator for 1 to 2 hours to mold. Prepare the coffee sauce. Heat the milk with the ground coffee in a small saucepan over medium-high heat. Beat the egg yolks and sugar together in a mixing bowl. Pour the milk mixture into the egg mixture and then back into the saucepan. Cook until the mixture thickens over medium-high heat. Remove from the heat and set aside until ready to use. To make the raspberry puree, mix all the ingredients in a blender until smooth. When the terrine is ready, cut 1/3" thick slices and then cut across diagonally. Pool the coffee sauce onto a serving plate and add the marquise. Place a scoop of sorbet or ice cream onto the plate, if desired. Drop the raspberry puree from the tip of a teaspoon onto the sauce. Garnish with raspberry puree and mint.