This impressive-looking chocolate marquise is to die for but is actually very simple to make. It comes from my Rob Hob-Ede, my right-hand man at my restaurant Giraffe, who is a super-talented pastry chef.
Ingredients
| 5 large | Egg yolks, size 7 (Main) |
| 1 ½ cups | Icing sugar |
| 200 g | Dark chocolate, roughly chopped (Main) |
| 250 g | Unsalted butter, softened and cubed |
| ½ cup | Dark cocoa powder (Main) |
| 600 ml | Cream |
| ½ tsp | Vanilla essence |
| 3 Tbsp | Orange liqueur, Triple Sec, Cointreau or Grand Marnier (Main) |
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Directions
- In a bowl, whisk together the egg yolks and icing sugar till thick and pale. This should take approximately five minutes.
- Place a bowl over a pot of simmering water, add the chocolate and melt. Add the butter, one cube at a time, whisking with each addition. Remove from the pot and stir in the cocoa powder.
- Beat the cream and vanilla paste to soft peaks, add the orange liqueur.
- Combine the chocolate and whipped egg yolks then gently fold in the whipped cream.
- Pour into a terrine mould or loaf tin lined with plastic film and refrigerate for three hours before turning out.
- Slice and serve with creme fraiche and fresh mint.
