7 eggs, yolks only
165g caster sugar
225g good quality dark cooking chocolate, roughly chopped
600ml thickened cream
250g unsalted butter, diced
50g cocoa powder
1 teaspoon vanilla extract
fruit compote of your choice (we chose cherries)
toasted hazelnuts, roughly chopped
vanilla bean ice cream
In a heat-proof mixing bowl add the egg yolks and sugar and beat well with an electric mixer.
Place the bowl with the egg mixture over a saucepan of simmering water and add the chocolate. Whisk for 5 minutes or until the chocolate is completely melted and the mixture is combined.
Add the butter cubes, one piece at a time and whisk continuously until all combined. Fold in the cocoa powder and remove from the heat.
In a separate bowl, beat together the cream and vanilla until soft peaks form.
Take 4 glasses and evenly alternate layers of the marquise mixture, compote and a sprinkling of hazelnuts until all ingredients are used. Cover and refrigerate until ready to serve.
When ready to serve, top each glass with a scoop of ice cream and garnish as you like.