Classic Chocolate Marquise Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE MARQUISE



Chocolate marquise image

For the decadent dinner party - this rich chocolate dessert is for serious chocoholics only

Provided by Gordon Ramsay

Categories     Buffet, Dessert

Time 45m

Number Of Ingredients 7

300g dark chocolate , use 70%, good quality, such as Valrhona or Green & Black's
150g unsalted butter , softened
150g caster sugar
6 tbsp cocoa powder
6 eggs
450ml double cream
300g box After Eights

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.

Nutrition Facts : Calories 743 calories, Fat 54 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 57 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.25 milligram of sodium

CHOCOLATE MARQUISE



Chocolate Marquise image

This recipe is very chocolaty and I always get asked to make it. You can substitute half the cocoa powder for drinking chocolate to make it less rich.

Provided by Rachel

Categories     Desserts     Chocolate Dessert Recipes

Time 20m

Yield 8

Number Of Ingredients 9

2 ½ ounces bittersweet chocolate
⅔ cup butter
1 cup unsweetened cocoa powder
6 egg yolks
½ cup instant coffee granules
2 tablespoons water
⅔ cup white sugar
3 tablespoons honey
½ pint heavy cream

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.

Nutrition Facts : Calories 445.8 calories, Carbohydrate 36.3 g, Cholesterol 235.4 mg, Fat 34.1 g, Fiber 4.3 g, Protein 5.8 g, SaturatedFat 20.4 g, Sodium 130.3 mg, Sugar 27.4 g

CHOCOLATE MARQUISE



Chocolate Marquise image

Categories     Cake     Chocolate     Dairy     Dessert     Bake     Birthday     Engagement Party     Party     Bon Appétit

Yield Serves 8

Number Of Ingredients 22

Filling
2 1/2 cups whipping cream
1 1/4 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped
Syrup
1/2 cup sugar
1/3 cup water
1/2 cups finely chopped pitted prunes (about 3 ounces)
1/4 cup Cognac, Armagnac or other brandy
Cake
1 3/4 cups unbleached all purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs, room temperature
1 ounce unsweetened chocolate, melted
1 1/4 cups buttermilk, room temperature
Unsweetened cocoa powder
1/4 cup (1/2 sticks) unsalted butter, cut into pieces
2 ounces imported milk chocolate, chopped

Steps:

  • For Filling:
  • Scald cream in heavy medium saucepan over medium heat. Remove pan from heat. Add chocolate and whisk until melted and smooth. Pour filling into large bowl. Refrigerate until filling is very thick but still spreadable, stirring occasionally, about 1 1/2 hours.
  • For Syrup:
  • Bring sugar, water and chopped prunes to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. Boil 1 minute. Remove from heat. Add Cognac. Cover and let mixture steep 1 hour. Strain, reserving prunes and syrup separately.
  • For Cake:
  • Position rack in center of oven and preheat oven to 350°F. Butter 11x17 1/2-inch cookie sheet with 1-inch-high sides. Line cookie sheet with parchment. Butter parchment and dust with flour, tapping out excess.
  • Sift first 5 ingredients into medium bowl. Using electric mixer, cream 1/2 cup plus 2 tablespoons butter in large bowl. Gradually beat in sugar (mixture will be grainy). Add eggs 1 at a time, beating well after each addition. Mix in melted unsweetened chocolate and prunes reserved from syrup. Stir in flour mixture alternately with buttermilk, beginning and ending with dry ingredients and scraping down sides of bowl. Transfer batter to prepared pan, spreading evenly. Bake until tester inserted in center comes out clean, about 25 minutes.
  • Dust parchment sheet with cocoa powder. Run knife around edges of pan to loosen cake. Cool cake in pan on rack 15 minutes. Turn cake out onto prepared parchment sheet. Peel parchment off cake bottom. Cool completely.
  • Trim 1/2 inch off each short edge of cake. Cut remainder of cake into three 5x10 1/2-inch rectangles (there will be some cake left over). Place 1 cake layer onto 4 1/2x10-inch cardboard rectangle. Brush cake with 3 tablespoons syrup. Spread 3/4 cup filling over. Place second cake layer atop filling. Brush with 3 tablespoons syrup. Spread 3/4 cup filling over. Top with third cake layer. Brush with 3 tablespoons syrup. Spread 1 cup filling over top and sides of cake to coat. Chill cake until coating is firm, 45 minutes.
  • Heat remaining filling in heavy small saucepan over low heat. Add 1/4 cup butter and whisk until butter melts and mixture is smooth. Chill until glaze is slightly thickened but still pourable, stirring occasionally, about 15 minutes.
  • Transfer cake on cardboard base to rack set over large piece of foil. Pour glaze over top and sides of cake, smoothing sides only. Let stand 15 minutes.
  • Melt milk chocolate in heavy small saucepan over low heat, stirring constantly. Pour chocolate into small parchment cone. Cut off tip to form small opening. Pipe chocolate lines 1/2 inch apart crosswise over top of cake. Starting at 1 short edge 3/4 inch from long edge, draw tip of small sharp knife through chocolate lines to second short edge. Starting at second short edge 3/4 inch from first line, draw knife tip through lines in opposite direction. Continue drawing knife tip through chocolate lines, spacing drawn lines 3/4 inch apart and reversing direction each time, creating chevron pattern.
  • Transfer cake to platter. Spoon all glaze left on foil into pastry bag fitted with 1/4-inch (no. 3) star tip. Pipe shell pattern unto platter around base of cake. Refrigerate 1 hour. (Can be prepared 2 days ahead. Cover cake loosely and refrigerate. Bring cake to room temperature before serving.)

CHOCOLATE ORANGE MARQUISE



Chocolate Orange Marquise image

This is very rich and moist and doesn't need any accompaniment, but you can add light cream if desired.

Provided by Miss Erin C.

Categories     Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup sugar
1/4 cup fresh orange juice
12 ounces dark chocolate, chopped into small pieces
1 cup unsalted butter, cubed
5 eggs
1 orange, zest of
3 tablespoons flour
powdered sugar
1 finely pared strips orange zest (to decorate)

Steps:

  • Preheat oven to 350F, grease a 9" cake pan to the depth of 2", line bottom with parchment.
  • Place 1/2 c of sugar in a saucepan, add orange juice and stir over gentle heat until sugar has dissolved completely.
  • Remove from heat and stir in the chocolate until melted, then add butter, cube by cube until melted and thouroghly mixed.
  • Whisk the eggs into the remaining sugar in a large bowl until very thick, add the orange zest.
  • Using a metal spoon, fold the chocolate mixture into the egg mixture lightly and evenly.
  • Sift the flour over the top and fold in.
  • Scrape the mixture into the prepared pan.
  • Place in a rosting pan, transfer to the oven and pour hot water into the roasting pan to abut halfway up the sides of the cake pan.
  • Bake for about 1 hour or until the cake is firm to the touch.
  • Remove the cake from the water bath and place on a wire rack to cool for 10-15 minutes.
  • To turn out, invert the cake onto a baking sheet, place a serving plate upside down on top, then turn plate and baking sheet over together so the cake is transferred to the plate.
  • Dust with confectioners sugar and decorate with stips of pared orange zest.

BITTERSWEET CHOCOLATE MARQUISE WITH CHERRY SAUCE



Bittersweet Chocolate Marquise with Cherry Sauce image

Categories     Milk/Cream     Mixer     Chocolate     Dessert     Cherry     Kirsch     Summer     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 17

Marquise
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup unsalted butter, room temperature
1/2 cup sugar
2 tablespoons unsweetened Dutch-process cocoa powder, sifted
4 large egg yolks
1/4 cup water
1 tablespoon vanilla extract
1 cup chilled whipping cream
Cherry Sauce
2 cups fresh cherries, pitted, halved
1/2 cup water
1/3 cup sugar
2 teaspoons kirsch (clear cherry brandy)
1 tablespoon fresh lemon juice
2 1/2 teaspoons cornstarch
1/2 teaspoon grated lemon peel

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



Chocolate Marquise image

This is a Gordon Ramsay recipe. It has that WOW quality. An indulgent make-ahead dessert. (Can be frozen up to a month) Calls for overnight chilling. Don't let the long laundry list bother you because the dessert is worth it's while and isn't that hard. BBCgoodfood.com

Provided by Manami

Categories     Dessert

Time 40m

Yield 9-10 serving(s)

Number Of Ingredients 7

10 5/8 ounces dark chocolate, Valrhona 70% good chocolate
5 1/4 ounces unsalted butter, softened
2/3 cup caster sugar
8 tablespoons cocoa powder
6 eggs
1 7/8 cups double cream
10 5/8 ounces after eights after dinner mints

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!

Nutrition Facts : Calories 574.7, Fat 53.2, SaturatedFat 32.2, Cholesterol 244.5, Sodium 76.4, Carbohydrate 29.1, Fiber 7.2, Sugar 15.5, Protein 10.6

More about "classic chocolate marquise recipes"

CHOCOLATE MARQUISE RECIPE - THE HEDGECOMBERS
chocolate-marquise-recipe-the-hedgecombers image
2014-05-06 Instructions. Line a large (1kg/2lb) loaf tin with cling film. Gently melt the chocolate and butter in a bain marie or a pot over a pan of simmering …
From hedgecombers.com
Estimated Reading Time 4 mins


BITTERSWEET CHOCOLATE MARQUISE WITH CHERRY SAUCE …
bittersweet-chocolate-marquise-with-cherry-sauce image
2008-07-21 Step 1. 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 ...
From bonappetit.com


CLASSIC CHOCOLATE MOUSSE RECIPE | BON APPéTIT
classic-chocolate-mousse-recipe-bon-apptit image
2013-01-09 Set over a saucepan of gently simmering water (do not let bowl touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read ...
From bonappetit.com


CHOCOLATE MARQUISE RECIPE | GOURMET FOOD WORLD
chocolate-marquise-recipe-gourmet-food-world image
Melt the butter with the chocolate in a microwave at medium temperature or in a double boiler over middle heat. Add the melted chocolate and butter to the egg yolk mix and beat for 30 seconds. Reserve. Using a clean mixer, whip the egg …
From gourmetfoodworld.com


CHOCOLATE MARQUISE | GOURMET TRAVELLER
chocolate-marquise-gourmet-traveller image
1. For chocolate sponge, preheat oven to 220C. Whisk eggs and caster sugar in an electric mixer until pale and triple in volume (8-10 minutes). Sift over flour and cocoa powder and gently fold until combined, then fold through melted butter. …
From gourmettraveller.com.au


MARQUISE AU CHOCOLAT | CBC LIFE
marquise-au-chocolat-cbc-life image
2019-10-17 Fold in dry. Spread mixture onto prepared baking sheet and bake until set, 22 to 24 minutes. Invert onto a cooling rack and remove parchment. Cool and cut to fit pan snugly. Ganache: Place ...
From cbc.ca


CHOCOLATE MARQUISE WITH BURNT CARAMEL SAUCE
chocolate-marquise-with-burnt-caramel-sauce image
2019-07-16 This decadent Chocolate Marquise with Burnt Caramel Sauce dessert is a chocolate lover’s dream and the perfect after dinner treat when you’re entertaining. Chocolate Marquise with Burnt Caramel Sauce Serves 4 …
From mindfood.com


CHOCOLATE MARQUISE RECIPE | TASTE OF FRANCE
2021-04-14 Ingredients. 2 oz. (60 g) meringues; 15 speculaas or petit-beurre cookies; 9 oz. (250 g) dark chocolate, maximum 60% cacao; 1 stick plus 1 …
From tasteoffrancemag.com
Author Perla Servan-Schreiber


CLASSIC CHOCOLATE MARQUISE RECIPE | CDKITCHEN.COM
ingredients. 1 pound bittersweet or semisweet chocolate, cut into 1/4 inch pieces 8 tablespoons unsalted butter, softened 1 cup heavy cream 3 egg yolks
From cdkitchen.com
Servings 12
Total Time 2 hrs


CHOCOLATE MARQUISE - CHEZ LE RêVE FRANçAIS
2021-08-18 Put the chocolate in a a microwaveable bowl and set the power setting to 50%. Heat in 30 second bursts, stirring occasionally until the chocolate has melted. Stir through the butter until it has melted. Allow to cool. Add the sugar and orange extract to the chocolate mixture and stir until it dissolves.
From chezlerevefrancais.com


MICHEL ROUX’S MARQUISE AU CHOCOLAT DESSERT - THE TELEGRAPH
2016-01-24 Pour half the melted chocolate on to the cream and mix with a whisk, then gently add the remaining chocolate. Divide this into 3 and flavour one with rum, one with crème de menthe and leave the ...
From telegraph.co.uk


CHOCOLATE MARQUISE WITH HAZELNUTS | TCG-THE CULINARY GENE
2022-01-28 Beat yolks with sugar over a steam bath, until fluffy. Combine chocolate mixture with the egg mixture. Add honey and fold in lightly whipped cream. Fill the mixture in desired moulds and freeze. Quarter the figs and cook with sugar and spices on low heat. Deglaze with wine and cook until moisture evaporates.
From theculinarygene.com


RECIPE: CHOCOLATE MARQUISE - STYLE AT HOME
2010-02-09 Mix the melted chocolate into the butter mixture, fold in the egg mixture, then fold in the cream. Spoon into a lined 8 x 22 cm (3 x 9 in) tin and chill for 3 hours, or until set. Spoon into a lined 8 x 22 cm (3 x 9 in) tin and chill for 3 hours, or until set.
From styleathome.com


CHOCOLATE MARQUISE | AKIS PETRETZIKIS
Whisk for 2-3 minutes until the mixture’s temperature drops. In a mixer’s bowl add the egg whites, the salt, and beat them with the whisk attachment at high speed, for 2-3 minutes, until you get a firm meringue. Add 1/3 of the meringue into the chocolate mixture and mix very well with the silicone spatula. Add the rest of the meringue and ...
From akispetretzikis.com


CHOCOLATE MARQUISE WITH PLUMS AND BUTTERSCOTCH RECIPE
2017-12-15 To make the sauce, put the syrup, sugar and butter in a pan and heat gently, until sugar has dissolved. Turn up the heat and bubble gently for 5 mins. Slowly pour in the cream and vanilla. Stir well. Remove from the heat to cool. Spoon the plums and their juice over the marquise and finish with a drizzle of butterscotch sauce.
From goodto.com


CHOCOLATE MARQUISE-A DARING BAKERS CHALLEGE - YOU MADE THAT?
2011-05-27 Begin by Making the Chocolate Base. Ingredients 6 oz (170 grams/ ¾ cups) bittersweet chocolate (about 70% cocoa) ¾ cups (180 ml/6 fluid oz.) heavy cream 1/4 teaspoon salt 1/8 teaspoon cayenne 1/8 cup (30 ml/ 1 fluid oz.) tequila (I did not use) 1/8 cup (30 ml/ 1 fluid oz.) light corn syrup 1/2 teaspoon vanilla
From you-made-that.com


GORDON RAMSAY'S SIGNATURE CHOCOLATE MARQUISE RECIPE - THEFOODXP
Add melted chocolate in the butter mixture bowl and mix it until combined. Gently add the egg mixture and stir it well. Pipe this mixture in the bottom of the 6.5×22 cm tin with 3 layers of cling film. Pipe a layer of After Eights and pipe a layer of chocolate cream over it. Do the same until you pipe 4 layers of chocolate cream.
From thefoodxp.com


NO BAKE CHOCOLATE MARQUISE - MANILA SPOON
2013-02-16 Beat in the dissolved coffee granules, add the chocolate and mix well. Beat the egg whites until stiff. Fold one third of the beaten whites into the chocolate mixture to lighten it, then gently fold in the remainder. Spoon the mixture into the prepared loaf tin and spread evenly. Chill until firm for at least 4 hours.
From manilaspoon.com


CHOCOLATE MARQUISE - SAFEWAY
Step 1. Melt butter in a stainless steel bowl over a double boiler. Step 2. Add chopped chocolate and melt together. Remove from heat. Step 3. In a separate stainless steel bowl mix the sugar, egg yolks and the raspberry liqueur together. Step 4. Place over double boiler and whisk till eggs thicken slightly (be careful not to over cook or you ...
From safeway.ca


NO-BAKE CHOCOLATE MARQUISE RECIPE | EASY TO MAKE AT HOME
In a pan add water and keep it on a full flame. Put a glass bowl on top of it. Add dark chocolate to it, 3 tbsp water and let it melt. Now add butter and sugar to it; mix well and make chocolate syrup. In a bowl beat egg yolk. Remove the syrup from the flame and add an egg yolk to it. Now add about 18 units of sugar-coated crushed biscuits to ...
From thefoodxp.com


CLASSIC CHOCOLATE MARQUISE RECIPE | EAT YOUR BOOKS
Classic chocolate marquise from Chocolate: From Simple Cookies to Extravagant Showstoppers by Nick Malgieri. Shopping List; Ingredients; Notes (1) Reviews (0) whipping cream ; …
From eatyourbooks.com


CHOCOLATE-CHERRY MARQUISE RECIPE | GOURMET TRAVELLER
2015-11-19 Cool in tray. 3. Line a 23cm x 7.5cm straight-sided loaf tin with plastic wrap. Cut chocolate sponge to line base and sides of cake tin, then brush lightly with a little of the boozy cherry syrup. 4. Melt chocolate and butter in a bowl placed over a saucepan of simmering water, stirring occasionally until smooth, then stir in brandy and set aside.
From gourmettraveller.com.au


CHOCOLATE MARQUISE - SERIOUS EATS
2018-08-30 Chocolate Notes: To use a higher-percentage chocolate, adjust the recipe as follows. To use 64% to 66% chocolate: Use 6 1/2 ounces (185 grams) chocolate. Increase the sugar to 1/4 cup plus 1 tablespoon (60 grams), and the butter to 9 tablespoons (130 grams). To use 70% to 72% chocolate: Use 7 ounces (200 grams) chocolate. Increase the sugar to ...
From seriouseats.com


CHOCOLATE MARQUISE - SOBEYS INC.
Step 1. Melt butter in a stainless steel bowl over a double boiler. Step 2. Add chopped chocolate and melt together. Remove from heat. Step 3. In a separate stainless steel bowl mix the sugar, egg yolks and the raspberry liqueur together. Step 4. Place over double boiler and whisk till eggs thicken slightly (be careful not to over cook or you ...
From sobeys.com


SECRET CHOCOLATE MARQUISE | OREGONIAN RECIPES
2013-10-08 Spoon in the chocolate mixture and place in the refrigerator to chill and set firm (at least 1 hour). Place a medium mixing bowl and beaters in the freezer for 5 minutes to chill well. Briefly whip remaining 1 cup cream until the consistency of a thick cream sauce. Add sugar and stir in. Spoon a thin layer of cream onto individual small serving ...
From recipes.oregonlive.com


ULTIMATE CHOCOLATE MARQUISE RECIPE | LEITE'S CULINARIA
2021-08-13 With a whisk or a rubber spatula, fold 1/3 of the egg whites into the chocolate mixture. Gently fold in the remaining egg whites in 2 batches, mixing just until well blended. Pour the mixture into the prepared pan, using a rubber spatula to smoosh it into the corners and smooth the top.
From leitesculinaria.com


CHOCOLATE MARQUISE ~ MARQUISE AU CHOCOLAT | DIPLOMATICKITCHEN
2012-07-01 1. Butter the loaf pan. Line it with plastic wrap: 2 sheets lining it width-wise, leaving at least a 4-inch overhang on each side and 2 sheets lining it lengthwise, leaving at least a 4-inch overhang on both ends. 2. Melt the chopped chocolate in the top of …
From diplomatickitchen.com


CHOCOLATE MARQUISE | STARCHEFS.COM
Heat combination oven to 350F at 30 percent humidity with fan on high. In a food processor, combine halva and butter. While processing, stream in milk, scraping down sides as necessary, until mixture is smooth. Transfer to a buttered loaf pan. Bake 8 minutes, until edges are slightly set and middle is still a bit wiggly.
From starchefs.com


CHOCOLATE MARQUISE | RICARDO
Marquise. Lightly oil an 8 x 5-inch (20 x 10 cm) loaf pan and line it with plastic wrap. In a small bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Microwave for a few seconds until the gelatin dissolves. In a bowl over a saucepan of simmering water, melt the chocolate and butter with the honey.
From ricardocuisine.com


CHOCOLATE MARQUISE RECIPE - NDTV FOOD
About Chocolate Marquise Recipe: A super rich chocolate dessert for all the chocolate lovers. You won't be able to resist this delicious dark chocolate specialty. Total Cook Time 50 mins . Prep Time 10 mins . Cook Time 40 mins . Recipe Servings 5. Medium. Ingredients of Chocolate Marquise. 600 Gram Dark chocolate (melted) 175 Gram Castor sugar; 6 Pieces Egg yolk; 6 …
From food.ndtv.com


THIS CHOCOLATE MARQUISE MIGHT BE THE BEST DESSERT YOU'LL EVER TASTE
2021-02-20 Buy the best chocolate you can to recreate this legendary recipe, which is densely chocolatey yet light and delicate at the same time By Stephen Harris, chef and owner of The Sportsman, Seasalter ...
From telegraph.co.uk


CHOCOLATE MARQUISE (2) | RICARDO
In a saucepan, gently melt the chocolate. Remove from the heat and whisk in the butter and egg yolks. In a bowl, whip the cream with the sugar. In another bowl, beat the egg whites with the cream of tartar until stiff peaks form. Fold about 125 ml (1/2 cup) of the egg whites into the melted chocolate mixture and then add the remaining meringue ...
From ricardocuisine.com


CHOCOLATE MARQUISE – AINY COOKS
METHOD: Preheat the oven to 180c.Grease and line a Swiss Roll tin (optional). Whisk together eggs and sugar until pale and thick. Sift cocoa and flour and fold in.
From ainycooks.com


TOASTED HAZELNUT AND CHOCOLATE MARQUISE - HOW-TO - FINECOOKING
Combine the four yolks with 1/2 cup of the cream and 1 teaspoon of the sugar from the recipe in a small saucepan. Stir over very low heat, scraping constantly to avoid lumps. If the yolks start to thicken, pull the pan from the heat and dip it in cool water.
From finecooking.com


CHOCOLATE MARQUISE | FOUR MAGAZINE
2015-04-15 Chocolate Marquise A delectable recipe for dessert and chocolate lovers alike from Executive Head Chef Graham Hornigold of Hakkasan Restaurant, Hanway Place London, winners of 3-Tier 2015 Legacy of Taste Pagoda Award. Recipe for 10 portions. Ingredients. Chocolate marquise. 300g Caribe chocolate 66% . 150g Melted butter. 100g Cocoa powder …
From four-magazine.com


DESSERT| BITTERSWEET CHOCOLATE MARQUISE WITH CRèME CHANTILLY
2011-05-08 Fold this gently but firmly through the chocolate mix. Divide the marquise into your prepared molds, smoothen out to the edges and leave to set for at least an hour. Top with the crème chantilly if using, {recipe follows}, drizzled with a balsamic cherry sauce {recipe follows}. Recipe: Crème Chantilly Prep Time: 10 minutes Total Time: 10 minutes
From passionateaboutbaking.com


CHOCOLATE MARQUISE RECIPE: HOW TO MAKE CHOCOLATE MARQUISE …
2016-10-03 Step 1. Separate the egg white and egg yolk. Whisk the egg yolks and ¼ cup sugar in a large heat proof bowl on hot water placed in a double boiler.
From recipes.timesofindia.com


VENEZUELAN CHOCOLATE MARQUESA - CURIOUS CUISINIERE
2022-07-06 Then, beat the yolks with a fork, and add them to the cold milk. Add the sugar mixture, and mix well with a wooden spoon. Turn on the stove, and stir constantly. Once the mixture starts to boil, lower the heat, and keep stirring. Cook for about 3 more minutes. Remove from the heat and stir in the chocolate chips.
From curiouscuisiniere.com


Related Search