Chocolate Marquise, Cherry Compote, Hazelnuts

Chocolate Marquise, Cherry Compote, Hazelnuts

Serves 4

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

To serve
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.

Bon appetit!