Chocolate marquise

Chocolate marquise

  • 1
  • 2
  • 3
  • 4
  • 5
(50 ratings)

Prep: 30 mins - 40 mins Cook: 5 mins Plus overnight chilling

More effort

Serves 9 - 10
For the decadent dinner party - this rich chocolate dessert is for serious chocoholics only

Nutrition and extra info

  • For up to a month
  • Vegetarian

Nutrition: per serving

  • kcal743
  • fat54g
  • saturates30g
  • carbs60g
  • sugars57g
  • fibre1g
  • protein8g
  • salt0.25g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 300g dark chocolate, use 70%, good quality, such as Valrhona or Green & Black's
  • 150g unsalted butter, softened
  • 150g caster sugar
  • 6 tbsp cocoa powder
  • 6 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 450ml double cream
  • 300g box After Eights

Method

  1. Break the chocolate into pieces and place in a heatproof bowl. Then assemble a bain-marie – do this by pouring a little water into a saucepan and placing the bowl over the water (making sure the water does not touch the bottom of the bowl). Set the pan over a gentle heat and warm the water until the chocolate has melted. Take off the heat and leave to cool a little.

  2. Meanwhile, place the butter and half the sugar into another large bowl. Using a tabletop mixer or electric hand whisk, beat until the mixture is really light and creamy, then beat in the cocoa powder.

  3. Separate the eggs (the whites can be frozen for another time) and put the yolks in a third bowl. Tip in the remaining sugar, then beat together until pale and creamy. To check if it’s ready, make a figure-of-eight shape in the mixture with the beater – it should hold its shape for a moment. In a fourth bowl, whip the cream until thickened with soft peaks.

  4. Pour the melted chocolate into the butter mixture, and carefully stir through until it is well combined. Gently fold in the egg mixture. When this is amalgamated, stir in the whipped cream. Now line a 6.5 x 22cm tin with 3 layers of cling film, leaving a 10cm overhang.

  5. Spoon the mixture into a large piping bag with a large nozzle attached (see Gordon’s steps, far right). Pipe a layer over the bottom of the tin, then cover this with a layer of After Eights (cut some in half to ensure they fit). Pipe over another layer of chocolate cream, followed by a layer of After Eights. Continue until you have 4 layers of chocolate mints and the tin is full, finishing with a chocolate cream layer. Fold over the cling film, then chill overnight or up to 2 days.

  6. Just before serving, place the marquise in the freezer for 10 mins to make it easier to slice. Place the tin, bottomside up, on a serving plate, slide off the tin, then peel away the cling film. If you have a blowtorch, quickly run the flame over the surface of the marquise to give it a glossy sheen. Alternatively, dip a palette knife in boiling water and smooth the surface that way. Use a serrated knife dipped in boiling water to cut the marquise into slices.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (75)

vicki40's picture

Absolutely delicious but you need more After Eights than is quoted. Also, impossible to cut so couldn't present it at a Dinner Party as it fell apart - I even used extremely hot knife as suggested.

sparkling_water's picture

Just thought I might mention for starters that I have actually never heard of this before... or made it yet.

I am what you teenyboppers call "psychic" I can just feel that this recipe is going to be a frantic fiasco!! Its just not going to go down well. (grave faces) :|

jennypugh's picture

Found this recipe relatively easy to make, cooled the chocolate as recommended by other comments but I didn't have enough After Eights for 4 layers, so only had 3!

trudy747's picture

I made this in an ordinary loaf tin so only had 3 layers of after eights. Between the after eights in the middle layer I placed a line of fresh raspberries and served it with a raspberry couli. I cut it into individual slices before freezing using a hot knife but I cut from the side rather than from above the cake which I think is the secret to achieving a clean finish. My guests loved it. It's a very adult dessert, fairly expensive to make and one wasted on the children!!

jmc123's picture
3

Fiddly, uses lots of bowls, and really not as impressive of lots of other chocolate puds. wouldn't bother with this one.

sabrina74's picture
4

this was a big hit over christmas served with fresh rapberries and blueberries and expensive vanilla ice cream, both ladies asked for the receipe! found it a bit messy cutting, so i sliced and froze individual slices as suggested well worth the extra effort

navidad191209's picture
5

Very good, but very rich. I gave my guests half a slice and it was enough. Chocolate lovers make this!

nagina's picture

its to delisious i love it......................

misslivi's picture
4

i love this recipe &my family also like very much

tallestemma's picture

Made this at the weekend for a family BBQ and it was loved by all! It is super rich though so only a small slice needed which is just as well due to the calorie content....! Will definitely make again!

klee34's picture

I am planning on making this for a dinner party, can anyone advise me whether they served it with something else on the side? I was thinking about mint ice cream?

deedukes's picture
5

This is very very good and very very rich! The smallest slice is enough and you are talking about someone who is no stranger to over eating! Just in case you are interested, I needed a wine to go with this for a posh dinner party - not easy - dark choc and mint. I went for a Chilean Cabernet Sauvignon where supposedly the tanins in the wine cancelled out the taninns in the chocolate. They were right - the wine went fantastically!! (To my surprise). You could just taste the fruit in the wine - all were impressed.

suemoss1's picture

Thank you Donna, after reading all these reviews I feel so much better knowing I'm not the only twit to use all the sugar with the butter instead of just half. I've just finished mine will now freeze it for Boxing day, mix does taste delicious fingers crossed.....

suemoss1's picture

Thank you Donna, after reading all these reviews I feel so much better knowing I'm not the only twit to use all the sugar with the butter instead of just half. I've just finished mine will now freeze it for Boxing day, mix does taste delicious fingers crossed.....

sodanjam's picture

Unfortunately in step 2 I combined all the sugar and butter by accident rather than half the sugar. It still came out well and looked great but the texture was a little grainy. Very rich so only need a small portion. I will try again and follow instructions properly next time! Still impressed everyone so not a complete disaster!

atheykm66's picture
5

Fantastic dessert for a pub menu. Sells like hot cakes. Easy to follow recipe. Needs a v.v.v hot knife to cut this. Overall 5/5.

gallyb's picture
3

Didn't work for me at all. Chocolate was far too rich and rather solid.

yaz123's picture

i made this last week...came out delicious!!! if your a mint lover this is definitely the one! the after eights give it a real tastey kick!

Pages

Questions (3)

Ashok kumar's picture

What is 300 g box after eights in chocolate marquise receipe.

issy93's picture

I didn't have caster sugar so I used golden caster sugar. The mixture tasted fine and looked exactly as pictured. I haven't taken it out and it's been in the fridge for maybe 30 minuets. I also didn't have cling film and used baking paper instead. Is there anything that could go wrong? Should I still serve it? I've made it as a tester for an actual dinner party in December so I'm not too fussed if it doesn't turn out.

goodfoodteam's picture
Hi there thanks for your question, the sugar will not have made much difference; the only worry is that it may be difficult to remove from the tin, otherwise it should be fine.

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.