If you a serious chocoholic and like your desserts ridiculously rich, then this is one of those dishes that will give you a real chocolate buzz.
The term Marquise is French and used to refer to the wife of a Marquis or nobleman, much the same as Duke and Duchess in English. It therefore seems possible the dessert is using reference here to a dessert of high nobility or just hinting at its inherent richness. Marquises are dense, rich affairs, often made in terrine dishes then sliced or in ingot shaped moulds. In reality you can make it any form you wish. I use small silicon muffin moulds which makes turning out the marquises far easier. Many chocolatier recipes call for adding cream or butter, but really there is no need unless you really want a less dense texture and lighter flavour. But truthfully marquises should be thoroughly indulgent affairs. If you want light go for a chocolate mousse.
It’s imperative to use really good chocolate in this recipe as there is no hiding place. The flavour of the chocolate should be the star. But your garnishes or flavourings can add to this. So add a little whiskey, rum or cognac to the base recipe if you wish. Pair it with something creamy and sweet to balance. In the past I have made Olive Oil marquises with sweet tapenade, white choc emulsion and brioche “sand”, Golden rum marquises with roasted banana pieces, white chocolate coconut cream & candied macadamias. The possibilities are only limited by your imagination. How about a whisky marquise with oat tuiles, whisky, orange & honey soaked raspberries?
This chocolate marquise is ridiculously rich and decadent, fairly simple to make, and will no doubt become a dinner party favourite.
I pair it with salted caramel, malted milk ice cream and honeycomb for texture. But you could just add a scoop of vanilla ice cream, some toasted nuts or even some caramelised brioche crumbs.
The portions may seem small, but after a starter and main these are the perfect size.
Ingredients: Serves 6
200g 70% dark chocolate. I use a Cuban variety
2 egg yolks
80g lightly flavoured honey
- Melt the chocolate in a plastic bowl in the microwave, checking every 30 seconds, and stirring in the un-melted pieces as it melts, set aside whilst you prepare the other elements
- Whisk the egg yolks and eggs in a bowl with an electric whisk until they are pale yellow and fluffy
- Heat the honey in a saucepan until it reaches 121c. Allow to cool to 100c then slowly add to the melted chocolate. If your mixture goes grainy, just add 2 teaspoons of boiling water whilst blending with a stick blender or electric whisk.
- Finally add the melted chocolate and honey to the egg mixture and fold in well. Pour into silicon moulds and allow to set overnight. Turn out from the moulds, sprinkle with a little sea salt and serve with your choice of garnishes.
Cuban Chocolate Marquise Recipe