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Chocolate Marquise
This very rich chocolate mousse has a velvety texture and is delicious served with tart summer berries.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
Ingredients
| 14 oz (400 g) bittersweet chocolate, chopped | 6 large egg yolks | |
| 3/4 cup plus 2 tbsp sugar | 2 cups heavy cream | |
| 12 tbsp butter | raspberries, sliced strawberries, and/or stemmed red currants, to serve | |
| 1/4 cup cocoa powder |
directions
Prep:
15 min
Total:
15 min (Quick)
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1
Line a 9 × 5in (23 × 13cm) loaf pan with plastic wrap. Melt the chocolate, sugar, butter, and cocoa in a medium saucepan over very low heat, stirring often.
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2
Whisk the egg yolks in a bowl. Whisk in the chocolate mixture. Let cool. Beat the cream in a chilled bowl until soft peaks form. Fold into the chocolate mixture.
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3
Pour into the loaf pan and smooth the top. Cover with plastic wrap and refrigerate at least 2 hours, until chilled and set. Invert onto a serving platter and remove the plastic wrap. Using a knife dipped into hot water, cut into slices. Serve, with the raspberries.
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