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Chocolate Marquise

https://youtu.be/IF11KUj6LWY

Serves 8

  • 1 1/4 cups (200g) dark chocolate (60% cocoa is best)

  • 1/2 cup (100g) unsalted butter

  • 1/2 cup (100g) sugar

  • 2 TBS cocoa powder

  • 3 egg yolks

  • 2 TBS brandy

  • 1 1/4 cups (300ml) heavy/double cream

  • 1 1lb loaf tin, lined with plastic wrap/cling film

Cream the butter and sugar in an electric mixer until light and fluffy. Scrape down the sides of the bowl and add the egg yolks, brandy and cocoa powder. Cream until combined.

Melt the chocolate in a separate bowl, set aside. Whip the cream to soft peaks, set aside.

Whisk the butter cocoa mix into the melted chocolate and carefully fold in the cream until combined. Spoon into prepared loaf tin (or individual lined ramekins)

Whisk the butter cocoa mix into the melted chocolate and carefully fold in the cream until combined. Spoon into prepared loaf tin (or individual lined ramekins) and freeze overnight. This dessert will keep in the freezer for three months.

Prepare the coffee creme anglaise;

  • 1 1/2 cups (355ml) heavy/double cream

  • 4 egg yolks

  • 1/4 cup (50g) sugar

  • 1 tsp espresso powder

Whisk until combined the egg yolks, sugar and coffee. Bring the cream to a boil and whisk onto the egg mix. Return the mix to the pan over a low heat and stir until the mixture slightly thickens. Pour into a bowl and cool before serving