Christine's Corner

Chocolate Marquise - a perfect Valentine’s dessert

Wow, I can now appreciate how much time and dirty bowls you accumulate when making this mouth-watering dessert. I have two pairings for this wonderful dessert; Layer Cake Shiraz, and Young’s Double Chocolate Stout.

9 oz Bittersweet Chocolate, chopped
3 sheets of leaf gelatin
3 egg yolks
2 Tablespoons sugar
2 Tablespoons brandy (optional)
1 3/4 Cups whipping cream
unsweetened cocoa powder to dust
light cream, to serve

What you need:

A sugar thermometre
A non-stick loaf pan
Parchment paper

Put the chocolate in a heatproof bowl set over a small saucepan of steaming but not boiling water and melt gently (do not let the base of the bowl touch the water). Stir occasionally, until smooth. Remove the bowl from the heat and let cool slightly.

Put the gelatin in a small saucepan and cover with cold water. Let soak for 3 minutes until soft, then drain off the water. Heat the gelatin over very low heat, swirling the pan, until the gelatin dissolves.

Put the egg yolks in a large, heatproof bowl and beat with an electric mixer until pale and creamy.

Put the sugar and 1/4 cup water in a small saucepan and heat gently until the sugar has dissolved. Increase the heat and cook for 3 minutes or until the temperature of the water has reached 240 F — Check with a sugar thermometer. Gently pour the sugar syrup onto the egg yolks, beating with an electric mixer as you pour, until the mixture becomes thick and creamy. Beat in the Brandy, if using. Add half the warm chocolate and stir well with a large metal spoon until well mixed. Gently stir in the remaining chocolate, followed by the warm gelatin.

Put the cream in a bowl and whisk until it starts to thicken. Using a large metal spoon, gently fold the cream into the chocolate mixture. Pour the mixture into the prepared load pan, tapping the base gently on the counter so the mixture reaches the corners. Level the top with a knife. Cover and chill overnight in the refrigerator until set.

When ready to serve, gently lift the marquise out of the pan by pulling up on the parchment paper and transfer to a serving plate. Dust with cocoa powder, then cut into slices. Serve with a drizzle of cream.

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