Hello Guys Welcome Back My New Blog Here You Will Learn No- Bake Chocolate Marquise. a classic French chocolate dessert that doesn’t require baking (only chilling), but yields a magnificent product that is a chocolate lover’s dream! I honestly can’t think of a more chocolate–y dessert than this one, which is made with bittersweet chocolate, egg yolks, butter, and sugar, then lightened with egg whites. A little coffee is added to the mix to add even more strength.
Though the ingredients for chocolate marquise are quite simple, it can be transformed into a really exquisite dessert by being shaped into various shapes (depending on what pan you use) and served with fresh fruits, my favourite of which are sugar-dusted sweet-tart raspberries.
This recipe may easily be doubled if you want to serve it to guests, but because my family isn’t large, I only made half a batch. If you’re making this for company, make a double batch (simply double the ingredients) so that it’s much taller and not flat when you put it in the loaf pan. Here’s what it looks like if you only do a half-batch, as I did. Instead of looking like a chocolate loaf, it will resemble a large chocolate slab. I believe I used a large loaf pan as well, which is why it wasn’t that tall. The advantage is that you can cut them into small squares and serve them separately. As I previously stated, this is a rich chocolate dessert, so you don’t need a large slice to serve it unless that’s your preference. It is, however, extremely moreish, so be aware that you have been forewarned.
- American and Metric
- 225 gm (8 oz) Bittersweet Chocolate
- 100 gm (4 oz) Unsalted Butter (softened or room temp)
- 175 gm (6 oz – 3/4 cup) Icing or confectioner’s Sugar
- 3 Eggs (separate the yolks from the whites)
- 1/2 teaspoon instant coffee granules dissolved in 1 teaspoon of water
FOR CHOCOLATE SAUCE
- 100 gm (4 oz / 1/2 cup) caster or super-fine baking sugar
- 50 gm (2oz / 1/4 cup) Cocoa Powder
- Allow clear film (saran wrap) to overflow the edges and ends of a (8 x 4 x 2 in) loaf tin. Break the chocolate into a small heat-proof bowl and melt over a saucepan of simmering (not boiling) water until completely melted. Ensure that the bowl does not come into contact with the water. Stir until the mixture is completely smooth. Remove the bowl from the pan and set it aside to cool.
- Cream the butter and confectioner’s sugar together in a mixing bowl until soft and creamy. Separate the eggs and beat the yolks one at a time into the creamed butter. Mix in the dissolved coffee granules, followed by the chocolate. Using an electric mixer, stiffen the egg whites. To lighten the chocolate mixture, fold in one-third of the beaten whites, then gently fold in the remaining whites.
- Spread the mixture evenly in the bread tin that has been prepared. Chill for at least 4 hours until firm.
- In the meantime, prepare the chocolate sauce by measuring 1/4 pint water (about half a cup) and the caster sugar. Stir constantly over low heat until the sugar has dissolved and the syrup has reached a boil. Whisk in the cocoa powder until smooth. Allow to cool before refrigerating. (The chocolate sauce was thick despite using only approximately 1/4 cup water.)
- Invert the Chocolate Marquise onto a platter by lifting it up. After you’ve taken it out of the fridge, let it lie at room temperature for 10-15 minutes to soften it up a bit (so it doesn’t crumble when you cut it). Use a non-serrated knife that has been dipped in warm water for better cutting. Drizzle with chocolate sauce and serve with sugared raspberries on top. For a sharper flavour and colour contrast, serve this sweet and chocolatey dessert with glazed apricots or fresh strawberries.