Chocolate Marquise

Preparation info
  • Serves


    • Difficulty


Appears in
The Great Book of Rhubarb

By Elaine Lemm

Published 2011

  • About


  • 4 free range egg yolks
  • 100 g caster sugar
  • 110 g


Line the terrine mould with cling film, leaving the excess to hang over the sides.

Use an electric mixer, mix the egg yolks and sugar in a Pyrex bowl until well combined. Place the bowl over a pan of simmering water – the base of the bowl must not touch the boiling water as it will curdle the mix. Add the chocolate and whisk for 56 minutes until melted. Add the butter one piece at a tim