I have recently bought one of the Masterchef-UK cookbooks and while flicking through it, the recipe for this marquise grabbed my attention. It seemed fairly straight forward to make, didn’t need many ingredients and promised to be delicious. It delivered on all counts and was a great hit with my little family. I have changed the recipe slightly to swap the full fat cream with egg whites to make it lighter and it was an absolute knocker. I’ll make this again and again…
Source: Masterchef everyday
Serves 6 people
200g dark chocolate
80g caster sugar
2 tbsp cocoa powder
- Mix the chocolate cut into chunks and the sugar 5 sec/speed 10.
- Add the butter and cocoa powder and melt for 8 min/50C/speed 2 Scrape down the sides every so often to get the unmelted chocolate and butter.
- Turn the speed to 3 and drop the 3 egg yolks through the hole in the lid.
- Tip out into a bowl, clean and dry thoroughly the TM bowl.
- Place the butterfly whisk securely on the blades and add the 3 egg whites.
- Whisk 3 min/37C/speed 3.5 or until the whites are firm
- Add 1/4 of the whites to the chocolate mixture and mix vigorously to loosen it. Add the remaining whites and fold them in gently using a spatula.
- Pour into ramequins or a 1lb cake tin lined with cling film.
- Chill for at least 2 hours in the fridge (or overnight) until set.
- Serve with fresh fruits and pouring cream and dust with cocoa powder if you wish.