Marquise au Chocolat

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Preparation info

  • Serves

    10-12

    • Difficulty

      Easy

Appears in

Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

Real Chocolate

By Chantal Coady

Published 2003

  • About

The marquise is a classic chocolate pudding. This version uses the light chocolate mousse as its centre, but there is much scope for experimentation. You might try a version using 650 g of water, tea or coffee ganache, so no cream is used.

Ingredients

  • slug of very good rum (rhum agricole from Martinique), or other strong booze
  • 1 mug of strong cold espresso coffee
  • 1–2 packets of boudoir biscuits (at least 30 fingers)
  • 1 recipe quantity Light Chocolate Mousse
  • custard or melted ice-cream, to serve

Method

Butter a 1.5 litre loaf tin and line it with greaseproof paper. Mix the alcohol into the coffee. Dip the boudoir biscuits into the boozy coffee until they are well soaked and use to line the prepared tin, leaving the ends open. Pour in the mousse, cover with a layer of the dipped biscuits and leave to chill overnight.

Invert to unmould (first giving it a quick dip in warm water if necessary) and cut into slices. Float the slices on a layer of cold freshly made custard or melted real vanilla ice-cream to serve.

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