Chocolate Marquise

  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Course: Desserts


150g chocolate (70% cocoa solids)
125g butter, cut into small pieces
220ml double cream
65g whole eggs
75g egg yolks
60g granulated sugar
25g cocoa powder

Serves: 12
Preparation time: 15 minutes plus freezing
Cooking time: 20 minutes
Tools: Food Processor / Power Whisk

What is Marquise?

Chocolate Marquise is a typical French dessert, rich in flavour with a velvet-like texture. It is any chocolate lovers dream come true and as an extra bonus, requires no baking. This dessert is perfected by adding summer berries when serving.


  1. Grate the chocolate in the Food Processor using the coarse shredding disc on speed 3 and reserve. Put the cream into the bowl and attach the Power Whisk.
  2. Set the speed to 3 and whisk the cream for 4 minutes or until thick, remove and reserve in the fridge.
  3. Add the eggs, egg yolks and sugar to the bowl. Set the temperature to 120ºC and the speed to 3 (use the pulse button). When up to temperature set the speed to 5 (still using the pulse button) and keep running the mixer for a minute. Turn the temperature off and keep running on minimum speed until the mixture reaches 60ºC.
  4. Once the temperature is 60ºC, add the cocoa powder, chocolate and butter.
  5. Continue to whisk on minimum speed until the chocolate melts. Set the speed to 2 and fold in the whipped cream.
  6. Pour the mixture into the terrine mould and freeze overnight. To serve, place the terrine mould into a bowl of hot water, then invert onto a chopping board and slice the Marquise into portions. Transfer to a plate and allow to stand for 5 minutes before serving.



Add 2 tbsp. of fresh espresso to the mix, at stage 3.


Add 2 tbsp. of fresh lime, at stage 3.


Add 2 tbsp. of good malt whisky, at stage 3.

Post a comment

Star Ratings