A chocolate marquise really is a dessert for a special occasion. It is a highly decadent mousse, which isn’t as light as a feather. In this recipe I have made a standard marquise and sandwiched it with some White Chocolate After Eight mints. This freshens and lightens the whole pudding up.
To finish this off I have rolled it in grated chocolate. You can use whatever you fancy. Coconut, cocoa powder or alternatively make in a terrine and serve as a slice. They aren’t difficult to make if you are patient, so leave plenty of time to try these.[purerecipe]
- 3 Egg Yolks
- 100g Caster Sugar
- 100g, melted Unsalted Butter
- 60g Cocoa Powder 100%
- 110g, melted Dark Chocolate 70% Cocoa solids
- 170ml Double Cream
- 1 Tbsp Icing Sugar
- 150g White Chocolate After Eights
- 100g Grated Milk Chocolate
- Line 6 ramekins with cling film. Place in the fridge.
- Whisk the egg yolks and caster sugar together until white and fluffy.
- In a separate bowl add the cocoa powder to the melted butter, then add the melted chocolate.
- In another bowl, sorry about the washing up, whip the cream and icing sugar to soft peaks. Now fold the melted chocolate mix into the egg mix and finally fold in the whipped cream.
- Fill a third of your ramekins with the mix. Place an after eight mint in, top with another third of the mix and add another before finally sealing with more mix on top. Fold the excess cling film back over the top and refrigerate for 24 hours.