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If you like serious chocoholic and desserts Your ridiculously rich, then this is one of those dishes that will give you a real buzz chocolate.
The term is French and Marquise used referring to the wife of a marquis or nobleman, much the same as Duke and Duchess in English. It seems to be a dessert using reference here right after high nobility or just an indicator of inherent richness. Marquises are dense, rich issues, often done in terrine dishes then cut or debris shaped molds. In reality, you can make it any shape you want. I use little silicon muffin molds that makes turning out marquises much easier. Chocolatier Many recipes call for adding cream or butter, but in fact there is no need unless you really want less dense texture and a lighter taste. But true marquises should be well indulgent affairs. If you want to go out in the chocolate mousse.
It is important to use a really good chocolate in this recipe as there is no hiding place. The taste of chocolate should be the star. But your garnishes or flavorings can add to this. So add a little whiskey, rum or brandy in the basic recipe if you want. Pair it with something creamy and sweet balance. In the past I have made marquises olive tapenade with sweet, white Choc emulsion and brioche “sand” Golden rum marquises with roasted banana pieces, white chocolate coconut cream & candied macadamias. The possibilities are only limited by your imagination. How about a whiskey Marquise with tuiles oats, whiskey, orange & Honey soaked raspberries?
This chocolate marquise is ridiculously rich and decadent, rather simple to do, and will undoubtedly become a favorite dinner party.
I pair it with salted caramel, Malted Milk ice cream and honeycomb for texture. But you could just add a scoop of vanilla ice cream, some toasted nuts or even some caramel popcorn brioche crumbs.
Portions may seem small, but for a starter and main, these are the perfect size.
Ingredients: Serves 6
200g 70% dark chocolate. I use the Cuban variety
2 egg
2 egg yolks
80g lightly flavored honey
Sea salt
method
- melt chocolate in a plastic bowl in the microwave, checking every 30 seconds, and stir the un-melted apart as it melts, put aside while you prepare the other elements
- whisk egg yolks and egg in a bowl with an electric whisk until they are pale yellow and fluffy
- Heat the honey in a saucepan until it reaches 121c . Cool to 100C then slowly add the melted chocolate. If the mixture starts grainy, just add 2 teaspoons of boiling water while blending with a stick blender or electric whisk.
- Finally add the melted chocolate and honey egg mixture and fold in well. Pour into molds silicone and allow to set overnight. Turn out of the tournament, sprinkle with a little sea salt and serve with your choice of garnishes.
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Source by Ben Axford