Marquise au chocolat
A French bistro classic for dark chocolate lovers. Chocolate with butter, egg yolks whisked with sugar over steam and whipped cream, chilled in a loaf tin — something between a mousse and a truffle: dense, smooth and intense. It is cut into slices with a hot knife and served with vanilla sauce or raspberries. The yolks are whisked over steam to 70°C, which makes the dessert safe and the mixture thicker and more stable. It is made a day ahead.
Your own work in that: 10 min.
- Preparing the tin 10 min
- Melting the chocolate 10 min
- Yolks over steam 10 min
- Combining 10 min
- Chilling 360 min
Step by step
0 / 8 doneLine the tin with film
Line a 20–22 cm loaf tin (about 1–1.2 litres) with cling film, leaving an overhang. If you lightly dampen the tin, the film will lie smooth.
Ingredients: 250 g dark chocolate, 70% · 130 g butter · 4 pcs egg yolks · 80 g sugar · 2 tbsp cocoa powder · 200 ml whipping cream (30%)
Melt chocolate with butter
Break up the chocolate, add the butter in pieces and melt in a bowl over a pan of hot water, stirring. Remove and cool to body temperature.
Ingredients: 250 g dark chocolate, 70% · 130 g butter · 4 pcs egg yolks · 80 g sugar · 2 tbsp cocoa powder · 200 ml whipping cream (30%)
Over steam, slowly — the chocolate will not burn.Whisk the yolks over steam
In another bowl whisk the yolks and sugar over barely simmering water until thick, pale and at 70–75°C (check with a thermometer), about 6–8 minutes. Yolks heated this way are safe.
Ingredients: 250 g dark chocolate, 70% · 130 g butter · 4 pcs egg yolks · 80 g sugar · 2 tbsp cocoa powder · 200 ml whipping cream (30%)
70°C and a thick ribbon — safe yolks.Whisk until cool
Take the bowl off the steam and keep whisking until the mixture is cool, thick, fluffy and pale yellow.
Ingredients: 250 g dark chocolate, 70% · 130 g butter · 4 pcs egg yolks · 80 g sugar · 2 tbsp cocoa powder · 200 ml whipping cream (30%)
Combine with the chocolate
Stir the chocolate into the yolks, then sift in the cocoa and mix until smooth.
Ingredients: 250 g dark chocolate, 70% · 130 g butter · 4 pcs egg yolks · 80 g sugar · 2 tbsp cocoa powder · 200 ml whipping cream (30%)
Fold in the whipped cream
Whip the cold cream to soft peaks — thick but not stiff. Fold it in two additions with a spatula, gently, until even.
Ingredients: 250 g dark chocolate, 70% · 130 g butter · 4 pcs egg yolks · 80 g sugar · 2 tbsp cocoa powder · 200 ml whipping cream (30%)
Chill overnight
Spoon the mixture into the tin, smooth it and fold the film over. Refrigerate at least 6 hours, ideally overnight.
Ingredients: 250 g dark chocolate, 70% · 130 g butter · 4 pcs egg yolks · 80 g sugar · 2 tbsp cocoa powder · 200 ml whipping cream (30%)
Into a film-lined tin — it will come out easily.Slice with a hot knife
Lift the terrine out by the film and set it on a board. Cut into 10 slices about 2 cm thick with a knife dipped in hot water and wiped after each cut. Serve with vanilla sauce or raspberries.
Ingredients: 250 g dark chocolate, 70% · 130 g butter · 4 pcs egg yolks · 80 g sugar · 2 tbsp cocoa powder · 200 ml whipping cream (30%)
Before you start
Which chocolate
Use good 64–70% chocolate. Above 75% the dessert turns bitter and slightly crumbly; milk chocolate makes it too soft to set.
With vanilla sauce
Classically a marquise is served on a pool of crème anglaise. Make it as in the rote Grütze recipe (400 ml milk, 3 yolks, 40 g sugar) — that batch is enough for 10 slices.
Storage
Marquise keeps 3 days in the fridge, tightly wrapped. You can also freeze it whole for a month and thaw it overnight in the fridge.
