Preparation info
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Appears in

By James Peterson

Published 2007

  • About

A marquise is a chocolate terrine served in slices, like a pâté. The basic chocolate mixture is made like a mousse, but with more butter, so that the mixture is firm enough to slice once it has been chilled. The secret to success is to use the best chocolate you can find.


  • About 30 small ladyfingers or 3 strips the length of the terrine, for lining the mold


Line a 4-cup terrine with plastic wrap, allowing the edges to overhang the sides by a few inches. If using homemade ladyfingers, cut the strips to fit the walls of the terrine, and place the strips in the mold with the rounded ends down, the curved sides against the mold, and the flat sides facing the