Marquise au chocolat

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Marquise au chocolat is for serious chocolate lovers: rich, smooth and luxurious, somewhere between a frozen mousse and the softest chocolate terrine. Small slices are enough, but nobody minds going back for more.

Serves: 8 people

Preparation time: 45 min

Ingredients

• Dark chocolate – 250 g
• Unsalted butter, very soft – 200 g
• Egg yolks – 4
• Egg whites – 4
• Caster sugar – 100 g
• Pinch of salt – 1
• Cocoa powder, for dusting – 1 tbsp

Method

1. Line a loaf tin or small terrine mould with baking paper.
2. Melt the chocolate gently and leave it to cool until just warm.
3. Beat the butter with the sugar until creamy and pale, then add the egg yolks one by one.
4. Mix the melted chocolate into the butter mixture until smooth and even.
5. Whisk the egg whites with the salt until firm peaks form.
6. Fold the egg whites into the chocolate mixture in stages, using broad, gentle movements to keep in as much air as possible.
7. Spoon into the tin, smooth the top and chill until very firm. For the classic texture, freeze it for a few hours before serving.
8. Unmould, dust lightly with cocoa and slice with a hot knife.