Chocolate Marquise
At a glance
Chocolate Marquise — Cream butter and sugar until light and fluffy.
Ingredients
- 200g dark chocolate (60% cocoa)
- 100g unsalted butter
- 100g sugar
- 2 TBS cocoa powder
- 3 egg yolks
- 2 TBS brandy
- 300ml heavy/double cream
- 1lb loaf tin, lined with plastic wrap/cling film
- 355ml heavy/double cream
- 4 egg yolks
- 50g sugar
- 1 tsp espresso powder
Method
- 1
Cream butter and sugar until light and fluffy.
- 2
Add egg yolks, brandy, and cocoa powder; cream until combined.
- 3
Melt chocolate in separate bowl; set aside.
- 4
Whip cream to soft peaks; set aside.
- 5
Whisk butter cocoa mix into melted chocolate.
- 6
Carefully fold in cream until combined.
- 7
Spoon into prepared loaf tin or ramekins; freeze overnight.
- 8
Prepare coffee creme anglaise; whisk egg yolks, sugar, and coffee.
- 9
Bring cream to boil; whisk onto egg mix.
- 10
Return mix to pan over low heat; stir until slightly thickens.
- 11
Pour into bowl; cool before serving.
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Original video
Source video from Darren McGrady. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=IF11KUj6LWY
Source details
Full credit remains with the original creator.
