Chocolate Marquise Mousse Recipes

CHOCOLATE MARQUISE

Steps:

• Break the chocolate into pieces and place in a heatproof bowl. Then assemble a bain-marie - do this by pouring a little water into a saucepan and placing the bowl over the water (making sure the water does not touch the bottom of the bowl). Set the pan over a gentle heat and warm the water until the chocolate has melted. Take off the heat and leave to cool a little.
• Meanwhile, place the butter and half the sugar into another large bowl. Using a tabletop mixer or electric hand whisk, beat until the mixture is really light and creamy, then beat in the cocoa powder.
• Separate the eggs (the whites can be frozen for another time) and put the yolks in a third bowl. Tip in the remaining sugar, then beat together until pale and creamy. To check if it's ready, make a figure-of-eight shape in the mixture with the beater - it should hold its shape for a moment. In a fourth bowl, whip the cream until thickened with soft peaks.
• Pour the melted chocolate into the butter mixture, and carefully stir through until it is well combined. Gently fold in the egg mixture. When this is amalgamated, stir in the whipped cream. Now line a 6.5 x 22cm tin with 3 layers of cling film, leaving a 10cm overhang.
• Spoon the mixture into a large piping bag with a large nozzle attached (see Gordon's steps, far right). Pipe a layer over the bottom of the tin, then cover this with a layer of After Eights (cut some in half to ensure they fit). Pipe over another layer of chocolate cream, followed by a layer of After Eights. Continue until you have 4 layers of chocolate mints and the tin is full, finishing with a chocolate cream layer. Fold over the cling film, then chill overnight or up to 2 days.
• Just before serving, place the marquise in the freezer for 10 mins to make it easier to slice. Place the tin, bottomside up, on a serving plate, slide off the tin, then peel away the cling film. If you have a blowtorch, quickly run the flame over the surface of the marquise to give it a glossy sheen. Alternatively, dip a palette knife in boiling water and smooth the surface that way. Use a serrated knife dipped in boiling water to cut the marquise into slices.

CHOCOLATE MARQUISE

Steps:

• In the microwave or in a small saucepan over low heat, melt chocolate, stirring until smooth.
• In a bowl, cream together butter and cocoa powder. In a separate bowl, beat egg yolks. Dissolve instant coffee in water and beat dissolved coffee, sugar and honey into egg yolks until smooth. Slowly beat in slightly cooled chocolate. Beat in cocoa mixture.
• Whip cream until stiff peaks form and fold into chocolate mixture. Chill until serving.

THE BEST CHOCOLATE MOUSSE

Steps:

• Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
• Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
• Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
• Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
• Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
• Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

EASY CHOCOLATE MARSHMALLOW MOUSSE

Steps:

• Combine the marshmallows, 1/2 cup of the cream, and salt in a large saucepan and heat over medium heat, stirring frequently with a rubber spatula until the marshmallows have melted and the mixture is smooth, about 4 minutes. Meanwhile, microwave the chocolate chips on high in a large microwave-safe bowl until mostly melted, 2 minutes. Pour the marshmallow mixture over the chocolate chips and stir until completely combined. Set aside until completely cool, about 2 hours.
• Meanwhile, whip the remaining 1 1/2 cups cream in a large bowl with a hand mixer on medium speed or a whisk until stiff peaks form. Refrigerate, covered, until the chocolate mixture is ready.
• Gently fold the whipped cream into the chocolate mixture in three batches. It'll take a while to completely incorporate, so be patient. Serve immediately or divide into individual serving dishes or ramekins and refrigerate, covered, for up to 3 days.

BITTERSWEET CHOCOLATE MARQUISE WITH CHERRY SAUCE

Steps:

• For marquise:
• Butter 8 1/2x5 1/2x3-inch glass loaf dish. Line dish smoothly with foil. Stir chocolate in top of double boiler over barely simmering water until smooth. Turn off heat. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Beat in 1/4 cup sugar, then cocoa powder.
• Whisk yolks, 1/4 cup water, 1/4 cup butter, and 1/4 cup sugar in metal bowl. Set over saucepan of simmering water (do not let bowl touch water). Whisk constantly until candy thermometer registers 160°F, about 6 minutes. Remove from over water. Using electric mixer, beat yolk mixture until thick and cool, about 5 minutes. Beat into cocoa mixture. Fold in warm chocolate and vanilla. Beat cream in another bowl until soft peaks form. Fold into chocolate mixture; spread in prepared dish. Cover and chill until firm, at least 4 hours. (Can be made 4 days ahead. Keep chilled.)
• For sauce:
• Stir all ingredients in medium saucepan over medium heat until sauce boils and thickens, about 5 minutes. Cool slightly. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)
• Turn marquise out onto platter; peel off foil. Cut into 3/4-inch-thick slices. Place 1 slice on each plate. Spoon warm cherry sauce over and serve immediately.

CHOCOLATE MARQUISE

Steps:

• Break the chocolate into pieces and place in a heatproof bowl.
• Then assemble a bain-marie - do this by pouring a little water into a saucepan and placing the bowl over the water (making sure the water does not touch the bottom of the bowl).
• Set the pan over a gentle heat and warm the water until the chocolate has melted.
• Take off the heat and leave to cool a little.
• Meanwhile, place the butter and half the sugar into another large bowl.
• Using a tabletop mixer or electric hand whisk, beat until the mixture is really light and creamy, then beat in the cocoa powder.
• Separate the eggs (the whites can be frozen for another time) and put the yolks in a third bowl.
• Put in the remaining sugar, then beat together until pale and creamy.
• To check if it's ready, make a figure-of-eight shape in the mixture with the beater -it should hold its shape for a moment.
• In a fourth bowl, whip the cream until thickened with soft peaks.
• Pour the melted chocolate into the butter mixture, and carefully stir through until it is well combined.
• Gently fold in the egg mixture.
• When this is amalgamated, stir in the whipped cream.
• Now line a meatloaf type pan (6.5 x 22cm tin) with 3 layers of saran wrap, leaving a 3 7/8" overhang.
• Spoon the mixture into a large piping bag with a large nozzle attached. (Or use a plastic zip-lock bag and snip it in the corner.).
• Pipe a layer over the bottom of the tin, then cover this with a layer of After Eights (cut some in half to ensure they fit).
• Pipe over another layer of chocolate cream, followed by a layer of After Eights.
• Continue until you have 4 layers of chocolate mints and the tin is full, finishing with a chocolate cream layer.
• Fold over the cling film, then chill overnight or up to 2 days.
• Just before serving, place the marquise in the freezer for 10 minutes to make it easier to slice.
• Place the tin, bottom side up, on a serving plate, slide off the tin, then peel away the cling film.
• If you have a blowtorch, quickly run the flame over the surface of the marquise to give it a glossy sheen.
• Alternatively, dip a palette knife in boiling water and smooth the surface that way.
• Use a serrated knife dipped in boiling water to cut the marquise into slices.
• Enjoy it is worth every last bite!