Chocolate Marquise

A recipe that will delight chocolate lovers: a chocolate marquise accompanied by whipped cream. A melting and rich dessert in flavors, without flour, with only 5 ingredients. It is served in slices at dessert time accompanied by a nice whipped cream or a little custard...

The little extra of this chocolate marquise is that it can be prepared in advance and kept in the freezer for several weeks! Enough to delight little chocolate cravings or satisfy the taste buds of guests who arrive unexpectedly.

5 ingredients only for this dessert

• chocolate dark pastry: In this recipe, you can use more or less strong chocolate. It really depends on your taste. I opted for 55% cocoa. If you use something stronger, you may need to add sugar for balance.
• butter : I opted for unsalted butter, but if you love semi-salted butter, you can use it here. You just have to remember to remove the pinch of salt from the egg whites.
• eggs: we need large eggs here, they are the ones that create all the texture of the chocolate marquise.
• Granulated sugar : I don't use much of it but it helps to soften the chocolate side of the dessert a little. Adjust according to your personal taste.
• salt : it is added with the egg whites. It also helps to enhance the taste of the dessert.

NB: the detailed quantities are given in my recipe at the bottom of the page. As an option, I also suggest making whipped cream that can be served with the chocolate marquise.

How to make a chocolate marquise?

The recipe is simple and fast : we start by melting the chocolate and butter together in a bain-marie. Then we add the egg yolks and sugar.

Separately, whisk the egg whites with the salt and then gently incorporate them (with a spatula) into the chocolate mixture. All that remains is to pour into the mold and freeze for at least 6 hours.

Overall it's a bit like a chocolate mousse, but here offered in a "cake" version to cut! With this chocolate marquise, I prepared a whipped cream that we place on top for serving.

My tips for a successful chocolate marquise

• Gently fold in the egg whites : it is the egg whites that give the dessert its mousse-like appearance, it would be a shame to break them at this stage. Take a spatula or a rubber spatula to gently incorporate them into the chocolate.
• Respect the freezing time : to have a melt-in-the-mouth side while having a dessert that holds together, the freezer is ideal. Don't forget to take the dessert out 1 hour before so that it regains its flavor and can be cut easily.

How to taste the chocolate marquise?

Usually, the chocolate marquise is eaten with a custard. Here I decided to accompany it with a whipped cream little sweet. Both options are equally delicious!

seasonal fruits can also be added to dessert as an accompaniment to the plate: with raspberries for example it’s delicious.

How to store this dessert?

Once made, the chocolate marquise can be kept in the freezer. Simply place it in the refrigerator 1 hour before serving to soften it slightly, and facilitate slicing. You can also slice it straight out of the freezer, but its texture will be more like ice cream.

If you don't eat the whole chocolate marquise at once, I advise you to put it back afterwards in the fridge since you never freeze something that has been defrosted. It can therefore be kept for a maximum of 24 hours, like a homemade chocolate mousse.

Other recipes to try

To treat yourself to other chocolate desserts, I recommend you take a look at these recipes from the blog:

• Baulois chocolate fondant
• Chocolate raspberry whipped cream cake
• Chocolate pear cake without flour
• Soft chocolate muffins
• Chocolate ice cream without an ice cream maker
• Very soft zucchini chocolate cake

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful canopies!

Chocolate Marquise (Gourmet and Fondant)

4.41 on 27 votes

A rich and melting chocolate marquise to be served with a touch of whipped cream or a little custard...

Amount : 10 people

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Prepare in advance 20 minutes min

Cook time 5 minutes min

Total 25 minutes min

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Ingredients 

chocolate marquise

• 300 g dark chocolate pastry + or - full-bodied according to your tastes
• 200 g unsalted butter
• 60 g granulated sugar
• 6 large eggs at room temperature
• 1 big pinch of salt

Décor

• 20 cl whole cream 30% mg
• 1 cs shaves icing sugar
• Chocolate chips

Prepare in advance 

chocolate marquise

• Prepare a cake tin (mine is 24x9cm) by lining it with parchment paper.
• In a double boiler, melt the chocolate and butter until smooth.
• Off the heat, add the egg yolks one by one, beating between each, then the powdered sugar.
• Whip the egg whites until stiff with a large pinch of salt. Gently fold the egg whites into the chocolate mixture with a spatula. The final mixture should remain frothy.
• Pour into the mold and smooth. Cover with cling film and place in the freezer for at least 6 hours or overnight.
• Place the mold in the refrigerator 1 hour before serving it to be able to slice it easily. Then unmold onto a serving platter.

Décor

• Whip the cream and sugar together to obtain a light and creamy whipped cream.
• Decorate the chocolate marquise with whipped cream and chocolate shavings before serving.

Notes

Instead of whipped cream, you can make a custard. 

Once thawed, the marquise will keep for 24 hours in the refrigerator (no longer because, like a chocolate mousse, it contains raw egg yolks).

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Recipe : Dessert, Snack