Chocolate Marquise Filling

Preparation info
  • 6 cups

    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Do not make this filling until you are ready to use it.

Ingredients

  • 10 ounces (285 g) sweet dark chocolate
  • 2 ounces (55

Method

  1. Chop the sweet and unsweetened chocolates into small chunks. Place in a bowl set over simmering water and melt together. Set aside; keep warm.
  2. Whip the heavy cream until soft peaks form.
  3. Whip the egg yolks with the sugar for about 2 minutes; the mixture should be light and fluffy. Bring the honey to a boil and gradually whip it into the egg yolks. Con