Marquise Au Chocolat

1. 1

   In heavy saucepan, combine chocolate and water. Cook over low heat, stirring until chocolate is melted and smooth. Remove. Gradually stir in one egg yolk at a time. Stir in butter.

2. 2

   Whip egg whites until stiff. Fold into chocolate mixture. Turn into a well-buttered mold. Chill. Unmold. May be served covered with melted vanilla ice cream.

3. 3

   Serving suggestion: Champagne makes an excellent accompaniment.

* Per serving · 4 servings · Values may vary.

No additional tips available.