Chocolate Marquise


Preparation info

  • Serves


    • Difficulty


Appears in

Chocolate: Discovering, Exploring, Enjoying


By Sara Jayne Stanes

Published 2005

  • About

For a silky smooth texture, make sure the chocolate, gelatin, and egg yolk mixture is still warm when folded together, before adding the cream.


  • 9 oz. dark couverture chocolate (70 percent cocoa solids), broken into pieces
  • 3 sheets


Put the chocolate pieces in the top of a double boiler set over simmering, but not boiling, water (do not let the bottom of the pan touch the water). Melt the chocolate gently, stirring occasionally, until smooth. Remove the top pan from the heat and let the chocolate cool slightly.

Put the gelatin sheets in a small saucepan and cover with cold water. Let soak for 3 minutes until soft,