Marquise au Chocolat I

Post Reply
Isabelle Fassinou

Marquise au Chocolat I

Post by Isabelle Fassinou » Wed Oct 03, 2007 5:11 pm

Marquise Au Chocolat

4 oz dark chocolate – grated
4 oz butter
3 egg yolks
2 oz icing sugar
200 ml whipping cream
30 ml cognac or rum
4 discs of chocolate sponge
Chocolate sauce for coating
4 round moulds or ramekins


Serves: 4 People

Whip the cream until soft and light, then whisk egg yolks and sugar over boiling water until the mixture becomes light and airy. Warm the chocolate and butter together, mix until it becomes smooth and creamy, fold into the egg mixture, then stir in the whipped cream. Place the chocolate sponge on the base of the mould or ramekin. Soak with rum, then pipe in the chocolate mousse and chill for two or three hours. When set, remove from mould and place in the centre of a plate, coat with chocolate sauce, serve with crème fraîche and ice cream curly wafers.

Post Reply