Chocolate marquise

Chocolate marquise

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(50 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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melanjoy's picture
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I found the mint a bit overpowering, but if you like your chocolate minty, this is the pudding for you.

nikkil's picture

I love this recipe and have made it on several occasions. Every time my guests have absolutely loved it. However I find that every time I make the pudding it comes out differently - I obviously need a one to one with Gordon!! (In my dreams)

katherineturton's picture
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Delicious and no need to worry about the calorie content as its so rich you can't manage a full serving.

sherilynt's picture
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Made this for Christmas Eve and it was brilliant. It took quite a bit of effort (not to mention every bowl in the house!) but was worth it. I used a mix of good qulaity milk chocolate along with the dark chocolate and it tasted great. Will make it again when I have enough time on my hands!

dashonly's picture
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Fabulous! Made it for an extended family dinner and it went down a storm. Took the rest to a coffee afternoon with my girlfriends and it went down even better - they're all going to make it now!

sylvia's picture
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I made this for a dinner party. A bit fiddly to make and I also found it very difficult to slice. Having said that my friend who is a chocoholic was suitable impressed. You only need a small slice as very rich - have frozen the rest for another time.

54idry's picture

I also made this for Christmas and it was very good, the only problem I had was it was difficult to slice, but I will make it again.

bevan1's picture
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Made it for Christmas as well - it was fantastic. It goes really well with a fruit salad or summer pudding - the dark chocolate, mint and fruit set each other off brilliantly.
I used Sainsbury's After Dinner mints instead of After Eights - a thicker chocolate means that you can squeeze more into the tin :-)

pennyhall's picture

We had this last night.....yum..yum..yum!

lougatenby's picture
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I made this for a christmas day treat! It is really rich so you only need a small slice, but it went down a storm!

georginaday's picture
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Incredibly rich but very delicious. You only need a small portion so it lasts a long time. I froze half of mine ready for a special treat another day.

veelily's picture

Amazing, this is a big hit with the family, my husband wants one every month now.

elaines's picture
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Bit fiddly but certainly well worth th effort. Tastes amazing and looks really impressive

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