Chocolate Marquise

Name: Chocolate Marquise
Yield: Serves 6
Ingredients: 9 oz. dark couverture chocolate (70 percent cocoa solids), broken into pieces; light cream, to serve; 1¾ cups whipping cream; 3 sheets of leaf gelatin; unsweetened cocoa powder, for dusting; 2 tablespoons brandy (optional); 2 tablespoons sugar; 3 large egg yolks

Preparation info

Serves
6

Difficulty
Medium

Appears in

Chocolate

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.

Ingredients

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

Dessert

Method

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,