Chocolate Marquise Recipe

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Chocolate Marquise
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Ingredients
7
Count
Nutrition
427
Calories
Total time
35
Minutes
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Ingredients:

  • 10 5/8 oz dark chocolate
  • 2/3 cup caster sugar
  • 8 tbsp cocoa powder
  • 6 eggs
  • 1 7/8 cups double cream
  • 10 5/8 oz after eights after dinner mints

Directions:

  1. Break the chocolate into pieces and place in a heatproof bowl.
  2. 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).
  3. Set the pan over a gentle heat and warm the water until the chocolate has melted.
  4. Take off the heat and leave to cool a little.
  5. Meanwhile, place the butter and half the sugar into another large bowl.
  6. Using a tabletop mixer or electric hand whisk, beat until the mixture is really light and creamy, then beat in the cocoa powder.
  7. Separate the eggs (the whites can be frozen for another time) and put the yolks in a third bowl.
  8. Put in the remaining sugar, then beat together until pale and creamy.
  9. 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.
  10. In a fourth bowl, whip the cream until thickened with soft peaks.
  11. Pour the melted chocolate into the butter mixture, and carefully stir through until it is well combined.
  12. Gently fold in the egg mixture.
  13. When this is amalgamated, stir in the whipped cream.
  14. Now line a meatloaf type pan (6.5 x 22cm tin) with 3 layers of saran wrap, leaving a 3 7/8 overhang.
  15. 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.).
  16. 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).
  17. Pipe over another layer of chocolate cream, followed by a layer of After Eights.
  18. Continue until you have 4 layers of chocolate mints and the tin is full, finishing with a chocolate cream layer.
  19. Fold over the cling film, then chill overnight or up to 2 days.
  20. Just before serving, place the marquise in the freezer for 10 minutes to make it easier to slice.
  21. Place the tin, bottom side up, on a serving plate, slide off the tin, then peel away the cling film.
  22. If you have a blowtorch, quickly run the flame over the surface of the marquise to give it a glossy sheen.
  23. Alternatively, dip a palette knife in boiling water and smooth the surface that way.
  24. Use a serrated knife dipped in boiling water to cut the marquise into slices.
  25. Enjoy it is worth every last bite!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 426.66 Kcal (1786 kJ)
Calories from fat 228.61 Kcal
% Daily Value*
Total Fat 25.4g 39%
Cholesterol 133.51mg 45%
Sodium 106.03mg 4%
Potassium 292.77mg 6%
Total Carbs 44.44g 15%
Sugars 38.13g 153%
Dietary Fiber 2.58g 10%
Protein 5.92g 12%
Vitamin A 0.1mg 5%
Iron 3.1mg 17%
Calcium 58.1mg 6%
Amount Per 100 g
Calories 297.13 Kcal (1244 kJ)
Calories from fat 159.21 Kcal
% Daily Value*
Total Fat 17.69g 39%
Cholesterol 92.98mg 45%
Sodium 73.84mg 4%
Potassium 203.89mg 6%
Total Carbs 30.95g 15%
Sugars 26.56g 153%
Dietary Fiber 1.8g 10%
Protein 4.12g 12%
Vitamin A 0.1mg 5%
Iron 2.1mg 17%
Calcium 40.5mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.1
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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