Marquis Au Chocolat Recipes

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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

MARQUIS AU CHOCOLAT



MARQUIS AU CHOCOLAT image

Categories     Chocolate

Yield 6

Number Of Ingredients 7

1 tablespoon vegetable oil
1 pound 70-75% chocolate, broken into pieces
1 cup unsalted butter, cut into chunks
3 tablespoons granulated sugar
1 tablespoon poire William or crème de framboise liqueur
8 large eggs, at room temperature, yolks and whites separated
Pinch of fleur de sel (optional)

Steps:

  • Lightly oil sides of an 8-by-4-inch loaf pan or decorative mold. 12. Set a metal bowl over a pot to create a double boiler. Add enough water to pot to reach just below bottom of bowl. Heat water in double boiler to a steady simmer. Add chocolate and butter to bowl, stirring until melted and combined. Stir in sugar. Remove from heat and let cool to room temperature. Stir in liqueur. 3. Meanwhile, use an electric mixer on medium-high to beat egg whites until they form stiff peaks. Set aside. 4. Stir egg yolks, one at a time, into chocolate mixture. Stir in fleur de sel, if using. 5. Stir in one fourth of egg whites, then gently fold in the rest until no trace of white is visible. 6. Pour batter into loaf pan and cover with plastic wrap. Place in fridge overnight or freeze 2 hours until set. To serve, dip a sharp knife in hot water then wipe dry, then use to cut marquise into six portions. (If cake was frozen, cut into slices and let defrost a bit before serving.)

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

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