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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13th Feb, 2011
Excellent desssert!! Nice, rich and very chocolatey :)
13th Feb, 2011
Excellent desssert!! Nice, rich and very chocolatey :)
1st Feb, 2011
Loved it! I have made this on serveral occasions now and its a winner every time.
30th Jan, 2011
This is really easy to make & it went down really well at a dinner party. The only problem was I did put it in the freezer for 10 mins before was a little to cold & hard! I couldn't get the desired glaze effect with the knife in hot water & I had problems cutting it. I wouldn't bother with the freezer & just go straight from the fridge to the table. I will be making this again!
14th Jan, 2011
This is an ok chocolate recipe, but had better. The taste is excellent, very rich (small portions only!) but serving is a nightmare! Even frozen it makes a real mess. Also the consistency is not that good - just too heavy. All in all, a lot of work for an ok result.
5th Jan, 2011
It`s perfect for people who love to eat after eight!
3rd Nov, 2010
cost a small fortune to make. have just tried to slice it and it is crumbling and would not look good to serve up to guests as it looks mesy. i will freeze the rest then try to slice it again. it tasted lovely but presentation wise, ive yet to master that.any sugestions?
22nd Aug, 2010
is there anything else i can use instead of eggs thanks
1st Aug, 2010
I made two of these for a dinner party. I changed the mints for Terry's chocolate orange on the 2nd one and added a bit of COINTREAU - Orange Liqueur. Fantastic
24th Jul, 2010
I have just come across this recipe and it will definately be my next "piece de le resistance" (excuse the spelling), my son-in-law will be bouncing off the walls with chocolate overload, but what the hell, the aftermath will be my daughters problem "haha" I have a few in the chocolate line and cannot wait to try this out. A tip for slicing .. dip the knife in hot water and it will slice like a dream. Meg, Durban, South Afica Hey we did Africa proud with the Fifa World Cup and had the best Fan Park in the country.


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