Chocolate Marquise

Ingredients · 8 servings

• 300 gDark chocolate, chopped
• 180 gButter, diced
• 5Egg yolk
• 300 gCream, cold
• 80 gSugar
• 15 gCocoa, sifted (to serve)

Equipment

stovetop, refrigerator, loaf pan, plastic wrap, heatproof bowl, saucepan, whisk, spatula, sieve, knife, thermometer, mixing bowl

Instructions

1. 1
   Prepare equipment

   Gather and weigh all ingredients; line a loaf pan with plastic wrap and set out a heatproof bowl, saucepan, whisk, spatula, sieve, and knife. · 10 min

   What to look for: All ingredients are measured and the pan is fully lined with overhang.

2. 2
   Melt chocolate

   Heat a saucepan of gently simmering water, set the bowl above it, and melt the dark chocolate with butter until glossy and smooth. · 6 min

   What to look for: The chocolate and butter look shiny with no unmelted pieces.

3. 3
   Cook yolk base

   Whisk egg yolks and sugar in a clean bowl over the same steam until thick, pale, and 71°C / 160°F for safer setting. · 5 min

   What to look for: The yolk mixture is pale, slightly thick, and falls from the whisk in ribbons.

4. 4
   Whip cream

   Whip cold cream to soft peaks, stopping while the surface still looks smooth and the whisk leaves loose trails. · 4 min

   What to look for: The cream holds soft peaks that gently slump at the tip.

5. 5
   Fold mixture

   Fold melted chocolate into the warm yolk base, then fold in whipped cream in 3 additions until no pale streaks remain. · 5 min

   What to look for: The mixture is even, glossy, and thick but still airy.

6. 6
   Chill terrine

   Spoon the mousse into the lined pan, smooth the top, cover, and chill until firm enough to slice, at least 6 hours. · 6 h

   What to look for: The marquise is firm, matte on top, and no longer wobbles in the center.

7. 7
   Serve chilled

   Unmold the marquise, dust with sifted cocoa, slice with a warm knife, and serve chilled in small rich portions. · 5 min

   What to look for: Each slice is smooth, dense, and cleanly coated with a fine cocoa veil.