Chocolate Marquise and Apricot Sauce.

Chocolate Marquise and Apricot Sauce.

Chocolate Marquise|Fine Dining at Home

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


  1. Line 6 ramekins with cling film. Place in the fridge.
  2. Whisk the egg yolks and caster sugar together until white and fluffy. 
  3. In a separate bowl add the cocoa powder to the melted butter, then add the melted chocolate.
  4. 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.
  5. 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.
To serve, place the marquise on a plate scattered with the grated chocolate. With a spoon carefully cover the remainder of it before adding to a serving plate with a fruit coulis. The above is apricot, which can be achieved by loosening a good conserve with a few spoons of water. 


  1. Dave Crichton

    Testing 123.

  2. Everyone loves chocolate and this is a very elegant way to finish a meal.

    • Dave Crichton

      I tried to make it a bit lighter in texture and composition but it didn’t really work. So only the full fat version will do!

  3. Lovely, apart for the washing up! I love soft, no cooked desserts…although I do not like to eat raw eggs (even not in a proper tiramisu’…..).

    • Dave Crichton

      I was told, by an Italian chef, that beating the eggs with the sugar kills any bugs. Not totally convinced though!

  4. Now this is a beautiful dessert David. Very nicely presented too. I have a similar recipe on my blog, in North America, we call it a molten chocolate cake (my photo didn’t turn out as well because I took it at night) and the recipe I have isn’t as rich because it has only egg whites! I would challenge you to make it because it still tastes super rich without the calories or heaviness. My reciep is also gluten free.

  5. This looks like the ultimate chocolate dessert. Nice touch with the after eight mints! I remember as a kid somebody giving some to my family and then eating a bunch of them. 😀

  6. Exquisite dessert and looks delicious!

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