Chocolate Marquise
đź›’Ingredients (Grocery List)
7 tbsp Unsalted Butter, cut into 1/4-inch dice, plus more for brushing
5 ounces Bittersweet Chocolate, chopped
2 large Eggs, separated
2/3 cup Confectioners’ Sugar, sifted, plus more for dusting
Pinch of Salt
🍴Serves: 6
⏰Prep Time: 20 min
⏱️Chilling Time: 14 hours
🥣Instructions
1. Brush a small soufflé dish or other deep baking dish with Butter. In a double boiler, melt the Chocolate without stirring. Gradually beat in the diced Butter, removing the pan from the heat so the Butter melts creamily. Beat in the Egg Yolks and 1/3 cup of the Confectioners’ Sugar.
2. In a bowl, beat the Egg Whites with the Salt until foamy, then beat at high speed until stiff. Add the remaining 1/3 of the Confectioners’ Sugar until glossy.
3. Gently fold the Chocolate mixture into the beaten Egg Whites. Scrape the mixture into the soufflé dish. Cover and refrigerate for 12 hours.
4. To unmold, dip the bottom of the dish briefly in hot water. Run a knife around the Marquise. Invert a round platter over the dish. Holding the dish and platter together, quickly invert the Marquise onto the platter. Refrigerate until serving. Dust with Confectioners’ Sugar and serve.
