This chocolate Marquise recipe is pure decadence. Part chocolate cake, part chocolate mousse. Your friends will be begging you for the recipe before they’ve finished their plate!
Every year during secondary school, I went on a French exchange with the school.
Our town was twinned with a small coastal town in North West France, named Quiberon.
One year I was paired with a girl whose parents owned a hotel in the town.
It was a really fun trip, not least of all because every night I got to eat dinner in the hotel restaurant.
Lucky me huh?!
One night I ordered a dessert that literally blew my socks off.
And I ordered the same thing every single night after that.
It was a rectangular slice of chocolate mousse/cake that I still remember to this day.
And it was called ‘Chocolate Marquise’.
It was the most grown-up pudding I’d ever had. And it made quite an impression on me.
I’d never been able to find a recipe for it, especially as I didn’t know how to spell the name.
But a couple of years ago, I found it in a copy of Olive Food Magazine.
I tore out the recipe and stashed it away, only to be found last week. Better late than never right?
This dark chocolate marquise recipe tastes exactly as I remember.
It is perfect. A chocolate lovers dream, and not overly sweet.
Give it a go next time you need a very special pud. And please let me know what you think!
How to Make Chocolate Marquise
A few pointers if you give this recipe a go.
It contains raw egg white and raw egg yolk. Whilst the risk of contracting salmonella from raw eggs is now extremely low here in the UK. It might be worth bearing that in mind if you are planning a dessert for pregnant, elderly or otherwise immunocompromised friends or family.
There’s a moment, in the mixing together of the egg whites and the chocolate goo, when the content of your bowl will look like a car crash.
I need you to breathe deep, trust the process, and keep gently folding.
It will all come together and be beautiful and delicious #pinkypromise ;)
Once you’ve folded and poured the chocolate mixture into your loaf tin, you need to cover it with another piece of cling film/saran wrap.
The whole lot then gets popped into the freezer.
When you want to serve it, take it out of the freezer a couple of hours ahead of time to thaw.
To serve you could add a drizzle of pouring cream for some extra decadence. Or a few raspberries and a sprinkle of icing sugar works just as well.
Do let me know what you think if you give this recipe a go. And if you share it on social, feel free to tag me! You can find me all over as @hedgecomber, and I try to share all the pics I see!
- 400 g 70% dark chocolate
- 200 g unsalted butter
- 60 g caster sugar
- 1 tsp vanilla extract
- 6 eggs separated
Line a large (1kg/2lb) loaf tin with cling film.
Gently melt the chocolate and butter in a bain marie or a pot over a pan of simmering water.
Stir in the sugar and vanilla extract and mix until everything is melted and dissolved.
Whisk in the eggs yolks, one by one, until smooth.
In a clean bowl, whisk the egg whites to stiff peaks.
Mix a little egg white into the chocolate mixture to loosen it, then carefully fold in the rest retaining as much air as possible.
Pour into the lined loaf tin, cover tightly with clingfilm and freeze for at least 8 hours or overnight.
Take out of the freezer 1 - 2 hours before you want to serve and it'll soften into the most delectable dessert ever.