chocolate marquise

Chef Philippe’s selected chocolate marquise sandwiches a sheet of prepared génoise between two layers of its own chocolate mixture. Dark couverture and cocoa powder give the dessert its chocolate character, with melted butter and whipped cream folded into the preparation.

Dark chocolate is melted over a water bath. Sugar is whisked into seven egg yolks until pale, then the melted chocolate and melted butter are incorporated.

Cold cream is whipped before the chocolate preparation is poured over it and folded in delicately. Sifted cocoa powder enters last, completing the mixture for the layers.

A square frame is lined with parchment and filled with half the chocolate mixture. A génoise square cut to the frame’s size sits on that layer, and the remaining chocolate mixture is spread over it.

The parchment edges fold over the dessert, which sets cold overnight. The following day it is unmoulded, cut into portions and served with a separate crème anglaise.