A recipe that will delight chocolate lovers: a chocolate marquise accompanied by its whipped cream. A fondant and rich in flavor dessert, without flour, with only 5 ingredients. It is served in slices at the time of the dessert accompanied by a beautiful whipped cream or a little custard...
The little extra of this chocolate marquise is that it can be prepared in advance and kept in the freezer for several weeks! Something to delight little chocolate cravings or satisfy the taste buds of guests who arrive unexpectedly.
5 ingredients only for this dessert
- chocolate dark pastry: in this recipe, you can use more or less full-bodied chocolate. It really depends on your taste. I opted for 55% cocoa. If you're taking something heavier, you may need to add sugar for balance.
- butter : I opted for unsalted butter, but if you love semi-salted butter, you can use that here. You just have to remember to remove the pinch of salt from the egg whites.
- eggs: we need large eggs here, they are the ones that create all the texture of the chocolate marquise.
- Granulated sugar : I don't use much of it but it helps to soften the chocolate side of the dessert a little. To be dosed according to your personal taste.
- salt : add it with the egg whites. It also helps to enhance the taste of the dessert.
NB: the detailed quantities are given to you in my recipe at the bottom of the page. As an option, I also suggest you make a whipped cream that is served with the chocolate marquise.
How to make a chocolate marquise?
The recipe is simple and fast : we start by melting the chocolate and the butter together in a bain-marie. Then add the egg yolks and sugar.
Separately, whip the egg whites with the salt then gently incorporate them (with a spatula) into the chocolate mixture. It remains only to pour into the mold and freeze at least 6 hours.
Overall it's a bit like a chocolate mousse, but here offered in a “cake” version to cut! With this chocolate marquise, I prepared a whipped cream that we just place on top for service.
My tips for a successful chocolate marquise
- Gently fold in the egg whites : it is the egg whites that give the dessert its sparkling appearance, it would be a shame to break them at this stage. Take a spatula or spatula to gently incorporate them into the chocolate.
- Respect the freezing time : to have a melt-in-the-mouth side while having at the same time a dessert that holds together, the freezer is ideal. Don't forget to take the dessert out 1 hour before so that it regains its flavor and cuts easily.
How to taste the chocolate marquise?
Usually, the chocolate marquise is eaten with a custard. Here, I decided to accompany it with a whipped cream little sweet. Both options are equally delicious!
Some seasonal fruits can also be added to the dessert as an accompaniment on the plate: with raspberries for example it is delicious.
How to store this dessert?
Once made, the chocolate marquise can be kept in the freezer. Simply place it in the refrigerator 1 hour before serving to soften it slightly, and facilitate slicing. You can also slice it straight out of the freezer, but its texture will be more like ice cream.
If you don't eat the whole chocolate marquise at once, I advise you to put it back afterwards in the fridge since you never freeze something that has been thawed. It can be kept for a maximum of 24 hours like a homemade chocolate mousse.
Other recipes to try
To treat yourself with other chocolate desserts, I advise you to take a look at these recipes from the blog:
- Baulois chocolate fondant
- Chocolate raspberry whipped cream cake
- Chocolate pear cake without flour
- Soft chocolate muffins
- Chocolate ice cream without an ice cream maker
- Very soft zucchini chocolate cake
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful canopies!
Chocolate Marquise (Gourmet and Fondant)
- 300 g dark chocolate pastry + or – full-bodied according to your tastes
- 200 g Soft butter
- 60 g Granulated sugar
- 6 large eggs at room temperature
- 1 big pinch of salt
- 20 cl whole cream 30% mg
- 1 cs shaves icing sugar
- Chocolate chips
- Prepare a cake tin (mine is 24x9cm) by lining it with parchment paper.
- In a double boiler, melt the chocolate and butter until smooth.
- Off the heat, add the egg yolks one by one, beating between each, then the powdered sugar.
- Whip the egg whites until stiff with a large pinch of salt. Gently fold the egg whites into the chocolate mixture with a spatula. The final mixture should remain frothy.
- Pour into the mold and smooth. Cover with cling film and place in the freezer for at least 6 hours or overnight.
- Place the mold in the refrigerator 1 hour before serving it to be able to slice it easily. Then unmold onto a serving platter.
- Whip the cream and sugar together to obtain a light and creamy whipped cream.
- Decorate the chocolate marquise with whipped cream and chocolate shavings before serving.