Marquesa de chocolate

Preparation info
  • Serves


    • Difficulty


Appears in
Soho Cooking

By Alastair Little

Published 1999

  • About

This excellent and ancient chocolate mousse from Valencia may well date back to the first introduction of chocolate by the Spanish to Europe. It was probably made with cocoa for centuries until the Swiss discovered how to make tablets of chocolate edible. The inclusion of butter clearly shows it to be the ancestor of the myriad forms of marquise that featured so prominently on 1980s menus.