Chocolate Marquise

Chocolate Marquise

If this is death by chocolate, then happy days! This dessert is best to be served in a small portion!
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Course Dessert
Cuisine French


  • 200 g butter melted
  • 75 g milk or dark chocolate
  • 75 g cocoa powder
  • 250 ml cream
  • 40 g icing sugar
  • 4 egg yolks
  • 100 g caster sugar

To serve:

  • Berry compote and winter berries


  • Line a 2lb/900g loaf tin with a double of cling film.
  • Melt the butter with the chocolate in a bowl set over a Bain-Marie. Remove from the heat and combine with the cocoa powder. Set aside.
  • Gently whip the cream with the icing sugar and retain in the fridge until required
  • Then, Whisk egg yolks and sugar with a whisk until the mixture holds the figure of eight.
  • Fold in melted butter mixture into the egg mixture. Gently fold into the cream.
  • Transfer the mixture into the prepared loaf tin and drizzle the melted white chocolate over. Allow to set for up 2 hours or preferably overnight. Serve with berry compote and berries.
Keyword chocolate, Dessert, frozen

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