Chocolate Marquise

READY IN: 40mins
SERVES: 9-10




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