Chocolate Marquise
This very rich chocolate mousse has a velvety texture and is delicious served with tart summer berries
Yield: makes 10-12 servings
Prep Time: 15 mins
Ingredients
- 14oz (400g) bittersweet chocolate, chopped
- ¾ cup plus 2 tbsp sugar
- 12 tbsp butter
- ¼ cup cocoa powder
- 6 large egg yolks
- 2 cups heavy cream
- raspberries, sliced strawberries, and/or stemmed red currants, to serve
Directions
1. Line a 9 × 5in (23 × 13cm) loaf pan with plastic wrap. Melt the chocolate, sugar, butter, and cocoa in a medium saucepan over very low heat, stirring often.
2. Whisk the egg yolks in a bowl. Whisk in the chocolate mixture. Let cool. Beat the cream in a chilled bowl until soft peaks form. Fold into the chocolate mixture.
3. Pour into the loaf pan and smooth the top. Cover with plastic wrap and refrigerate at least 2 hours, until chilled and set. Invert onto a serving platter and remove the plastic wrap. Using a knife dipped into hot water, cut into slices. Serve, with the raspberries.
Variation: Individual Chocolate Marquises
You can make pretty individual desserts by spooning the mixture into individual ramekins, and chilling to set. Then pipe whipped cream on top, decorate with a few raspberries, dust with cocoa powder, and serve.
Notes
Special Equipment:9 × 5in (23 × 13cm) loaf pan
Freezing Information: freeze for up to 3 months
Good with a big bowl of mixed berries and a glass of dessert wine.
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