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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7th Jul, 2010
looks great but I am bvery scaeptical about the raw eggs. You hardly find any recipe having raw eggs nowadays. We all know the consequences. Pity, because am sure that this would have been a great hit.
18th May, 2010
very rich but very tasty - we served with fresh mint and strawberries which went down a treat
30th Apr, 2010
this is not a vegetarian receipe it needs 6 eggs???????
30th Mar, 2010
Wow!! This is a really impressive Dinner Party Pud! I managed to get chocolate all over the Kitchen, my clothes and face (I wasn't tasting as i made it honestly!) One hint - don't scrimp on on the After Eights, i bought supermarket own and they were just too thick. The calorie content is eye watering but so worth the effort!!
30th Nov, 2009
This recipe was incredibly fiddly and time consuming, was very nice but not really sure it was worth all the effort.
28th Nov, 2009
my name is promise, from Nigeria, i work in the drilling-ship as a pastrychef. chocolete marquise is great. workers keep-on telling me they need chocolete marquise every-day especially AMERIANS AND BRITAIN. infact i`m in trouble. i love Ramsay`s i have learnt alot from him especially in his programme`` Ramsay`s kitchen night mare
17th Nov, 2009
Very very rich - looks and tastes yummie. Calories are horrendous! PS: I only had enough in my 300g box of After Eights for 3 layers of mints.
14th Aug, 2009
Used a loaf tin which worked fine. Only managed 3 layers of After Eights (10 on each layer). I left a carving knife in a pan of boiling hot water for a few minutes before I sliced it and even that didn't give it a perfect cut! Tasted great, very rich! Would probably serve 12 - 14
23rd Jul, 2009
A masterpiece by the master himself. Went with the Green and Blacks chocolate. went down a treat with my dinner guests. When's the new nightmare series Gordon. Come to Guildford i have lots for you.
23rd Jul, 2009
I don't understand all these glowing comments. I made the recipe exactly as written (I've been a chef for 40 years so know how to follow a recipe). Firstly there was FAR too much chocolate cream to fit into the size of tin GR recommends. In fact we filled a tin 30cm by 10.5 cm by 6.5 pretty well to the brim, so naturally there weren't enough after 8s to make 4 rows. In fact there were barely enough for 3. After setting two days in the fridge (3°C) and then 10 minutes in the freezer, we turned it out fine. However cutting it into slices, even using twin serrated edge knives dipped into boiling water, sometimes even changing the knives three times for each cut, failed to give clean slices, and some of them broke up completely. After reading GR's remarks about cutting the slices in advance etc I was expecting trouble but not to this extent. I might make the recipe again, but if I do I'll chop up the after 8s first, so there's a chance of getting decent slices.


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