Chocolate Marquise

1. 1

   melt chocolate in a double boiler. Add butter melt and combine. keep the mixture a little warmer than room temp.

2. 2

   Gradually add a little of the cocoa to the eggs, as much as they will take while still being stirable.

3. 3

   Add the remaining cocoa and a small amount of the sugar to the chocolate and blend.

4. 4

   Whip egg whites with the rest of the sugar into soft peaks.

5. 5

   Gently fold whites into yolks, but don't over-mix.

6. 6

   Fold a small amount of this into chocolate to thin it out, then fold the rest in (gently!) until just combined.

7. 7

   Line molds, terrines or pans with plastic wrap, and pour mousse in. Cover with plastic wrap and chill several hours or ideally, overnight.

8. 8

   To serve, remove top sheet of plastic, invert on to a tray, and remove the rest of the plastic wrap. Cut portions with a knife dipped in hot water.

* Per serving · 4 servings · Values may vary.

No additional tips available.