Chocolate marquise

Method

1. Brush the rounds of sponge lightly with a little brandy and place one in the bottom of each of 6 x 6cm round moulds.

2. Break the chocolate into squares and put into a heatproof bowl.

3. Place the bowl over a pan of hot (not boiling) water over a very low heat and let the chocolate melt, stirring constantly. Be careful not to let the chocolate overheat or the flavour and texture will be impaired. Remove the bowl from the pan.

4. In another bowl, whisk the egg whites until they form soft peaks.

5. Fold the sugar into the egg whites, then fold in the whipped cream.

6. Fold this mixture into the cooled chocolate.

7. Spoon the chocolate mousse mixture into the moulds and put them into the fridge to set for about 2 hours.

8. When ready to serve, run a warmed knife around the outside of each of the moulds and then invert them to turn out the marquises on 6 serving plates.

9. Decorate with strawberry halves and mint sprigs, then dust lightly with icing sugar and cocoa powder.

Comments                        add a comment

Be the first to add a comment...

Ingredients

6x diameter rounds of light plain sponge cake, about 5mm thick
dash of Brandy
115g dark chocolate
5 egg, whites only
50g caster sugar
300ml double cream, lightly whipped

For the decoration

Strawberries, halved
small mint sprigs
icing sugar
Cocoa powder

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Competitions: great prizes up for grabs
Special offers on wine
Great discounts on cookware