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Marquise au Chocolat
Chocolate Mousse Cake
Preparation info
- For
6
- Difficulty
Easy
- Ready in
24 hr
Appears in
Published 2008
Ingredients
- Savoiardi (boudoir biscuits)
24 - Chocolate
400 g - Butter
100
Method
- Melt the chocolate in a double-boiler with the butter. Add the egg yolks and sugar, allow to cool and incorporate the Chantilly cream.
- Dip the savoiardi in a sugar syrup (equal parts sugar and water, layered gateau recipe) to which you can add an alcohol flavouring if you like (Cognac, whisky).
- Line a terr