Chocolate marquise

Chocolate marquise

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(52 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
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  • 300g dark chocolate, use 70%, good quality, such as Valrhona or Green & Black's
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 150g unsalted butter, softened
  • 150g caster sugar
  • 6 tbsp cocoa powder
  • 6 eggs



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

  • 450ml double cream
  • 300g box After Eights


  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.

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Comments, questions and tips

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6th Sep, 2012
i love this recipe &my family also like very much
20th Aug, 2012
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!
15th Jun, 2012
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?
13th Jan, 2012
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.
22nd Dec, 2011
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.....
22nd Dec, 2011
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.....
29th Aug, 2011
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!
11th Aug, 2011
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
26th Apr, 2011
Didn't work for me at all. Chocolate was far too rich and rather solid.
23rd Feb, 2011
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!


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