Chocolate Marquise
INGREDIENTS
- 7 egg yolks
- 165 g caster sugar
- 225 g good quality dark cooking chocolate, roughly chopped
- 600 ml thickened cream
- 250 g unsalted butter, diced
- 50 g cocoa powder
- 1 tsp vanilla extract
TO SERVE
Fruit compote of your choice (cherries work beautifully)
Toasted hazelnuts, roughly chopped
Vanilla bean ice cream
METHOD
Place the egg yolks and caster sugar into a heatproof mixing bowl and beat well using an electric mixer until pale and combined.
Set the bowl over a saucepan of gently simmering water, ensuring the base does not touch the water. Add the chocolate and whisk continuously for about 5 minutes, or until the chocolate has fully melted and the mixture is smooth.
Add the butter, one cube at a time, whisking constantly until fully incorporated. Fold in the cocoa powder, then remove from the heat and set aside.
In a separate bowl, beat the cream with the vanilla extract until soft peaks form.
To assemble, take four glasses and layer the marquise mixture, fruit compote and a sprinkling of toasted hazelnuts, repeating until all ingredients are used. Cover and refrigerate until ready to serve.
When ready to serve, top each glass with a scoop of vanilla bean ice cream and garnish as desired.
Bon appétit.
