December 18, 2013

Chocolate Marquise

Post by Chef Corbin

Yield 2 large round terrines


570 grams dark bitter chocolate
2 cups softened butter
12 eggs yolks
12 egg whites, whipped until stiff
2-1/2 cups sifted icing sugar
2 cups cocoa powder- sifted
2 cups 35% cream- whipped
Pinch of salt


Melt chocolate over a Bain Marie. Add ½ of the icing sugar. Add the butter and stir until melted. Temper in egg yolks and whisk in cocoa powder. Mix the remaining icing sugar into the whipped cream and fold into the chocolate mix. Fold in whipped egg whites and mix gently until completely incorporated. Pour batter into terrine moulds and chill over night. Slice and serve.