Rob's Chocolate Marquise
Servings 6
Prep time
15 minsCook time
15 minsInactive time
3 hrTotal time
3 H & 30 MIngredients
Method
- Line a terrine mould or loaf tin with plastic wrap.
- In a bowl, whisk together egg yolks and icing sugar until thick and pale (about 5 minutes).
- In a double-boiler (or a stainless-steel bowl placed over a saucepan of boiling water), add chocolate and heat, stirring regularly, until melted. Add butter one cube at a time, whisking with each addition. Remove from heat then stir in cocoa powder.
- In a bowl, whip cream and vanilla until soft peaks form then fold in orange liqueur.
- Combine melted chocolate and whipped egg yolk mix then gently fold in the whipped cream.
- Pour mixture into prepared mould or tin then refrigerate for 3 hours before turning out and serving.
Simon says ...
Slice and serve with a quenelle of crème fraîche, fresh berries (I used raspberries) and mint.