Chocolate marquise

Chocolate marquise

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(49 ratings)

By

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Cooking time

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

Skill level

Moderately easy

Servings

Serves 9 - 10

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

Nutrition and extra info

Additional info

  • For up to a month
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
743
protein
8g
carbs
60g
fat
54g
saturates
30g
fibre
1g
sugar
57g
salt
0.25g

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 eggs
  • 450ml double cream
  • 300g box After Eights

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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.

Recipe from Good Food magazine, November 2007

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Comments

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cakeanyone's picture
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As it's so chocolatey I thought it needed more mint flavour to balance it out. Having said that, my dad insisted I gave what we didn't eat to him to devour!

tijana's picture

The recipe sounds great, the comments are very encouraging, but what can a non-mint-lover use instead of After Eights?

janeooh's picture

my son wants this all the time, birthdays, christmas, parties!

lorna1972's picture
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I made this for dessert for Christmas Dinner and it was very well received. If you like mint and chocolate then you are on to a winner. It was rather difficult to slice but so delicious no-one seemed to mind too much. It was incredibly rich though (and this is coming from the world's biggest chocoholic!!) so a tiny slice is sufficient.

gazeamz's picture
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Made this for Christmas Day and it went down very well indeed. I found it took longer than 45 mins to prepare but that may just be me!
Well worth having a go at this one.

suzannegarratt's picture

Really liked this recipe, also frozen some for a later date. Could anyone give me any ideas of where to get the slimmer tin from as Divertimenti doesn't stock any more. I used a loaf tin but for presentation, I would prefer to use something slimmer as recommended. Thanks!

sporkofdestiny's picture
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I made this recipe for a special occasion and it more than lived up to its promise, a little fiddly to make but well worth it, very rich and indulgent, I will definately be making this again.

mulletneck's picture
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Found this pretty difficult to make and with a fair bit of waste. That said, I don't normally do desserts, especially with chocolate.

Any hints and tips from others who have tried it would be welcome!!!

Judging by the residue in the bowls, I reckon it's going to be lovely, though!

rogers1j's picture

I made this Xmas last year. My family loved it. Request to make it again this year. I served it with Strawberries and pouring cream. Really lovely.

angie2612's picture
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yummy!! very serious calories!!

blackparade's picture
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Love this recipe!
I made it as one of my design ideas for GCSE Food Tech. went over a bit in time, but it was well worth it!
This pudding is like heaven for me, lots of chocolate with mint!! Very rich, so even I had to make the slices smaller, but its all good though, because it just lasts for longer!
Can't wait to make it again!

blackparade's picture
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Love this recipe!
I made it as one of my design ideas for GCSE Food Tech. went over a bit in time, but it was well worth it!
This pudding is like heaven for me, lots of chocolate with mint!! Very rich, so even I had to make the slices smaller, but its all good though, because it just lasts for longer!
Can't wait to make it again!

keane15's picture
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Fantastic mouthwatering dessert, family loved the chocolate rush..very easy to cut after a quick 5 mins in the freezer and a very hot knife. If you haven't tried it then go ahead. This was one of the first desserts ive made and i managed.

charlie_t's picture
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Yummy, my mother in law was impressed....

lurvlyloz's picture
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i made this for christmas last year and it was very nice. i have since made it for dinner parties & birthdays. It s quite easy & freezes well.

jocylyn's picture

Wonderful rich and chocolatey.. what more could one ask. Gordon you have done it again. Thanks from all the Aussie cooks I know who can't get enough of your great TV shows. I wish I had you in my restaurant kitchen to keep my chefs on line. Congratulations and best wishes to you and your team for the future. Kind regards Joyclyn

kimbolovesfood's picture

Rich & delicious. Created a lot of washing up & crumbled when slicing but tastes delicious - a definite one to recommend.

magicmanuk's picture
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WOW! This was easy to make & boy did it go down a treat - very rich.

Freezer bag as piping bag was a great idea too. With regards to difficulty slicing - I put mine in the freezer for a little longer & used a very sharp carving knife.

leoniewatson's picture
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A fantastic dinner party stunner. Needs a little single cream to cut through the richness and open a book on who will manage a second slice!!!

jnduggan1's picture
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Fab! Made this for a recent dinner party and it is the perfect way to end a meal - like a dessert and mints all in one! Hard to cut though, so might look a bit messy on the plate if you aren't careful!

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