Chocolate Marquise Recipe
chocolate torte, vanilla chantilly cream, luxardo cherry & cherry compote
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Ingredients
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Chocolate Marquise
Vanilla Chantilly Cream
Luxardo Cherries & Cherry Compote
Finishing & Assembly
Method
Chocolate Marquise
- 1
- 2
Melt chocolate and butter
Set a heatproof bowl over a pan of barely simmering water (double boiler). Add the chopped bittersweet chocolate and cubed butter. Stir occasionally until completely melted and glossy. Remove from heat and let cool slightly (about 3–5 minutes).
- 3
Whisk egg yolks and sugar
In a separate bowl, whisk the egg yolks with the granulated sugar until the mixture is pale and slightly thickened (about 2–3 minutes by hand or 1–2 minutes with a whisk attachment).
- 4
Combine chocolate, yolks and coffee
Slowly whisk about one-third of the melted chocolate into the yolk mixture to temper it, then fold in the remaining chocolate until fully combined. Add the hot espresso and a pinch of salt, stirring until smooth.
- 5
Finish and chill
Pour the mixture into the prepared mold, smooth the top, cover with the overhanging plastic wrap, and refrigerate until set, at least 4 hours or preferably overnight. For a firmer texture chill 6–8 hours.
- 6
Unmold and dust
When set, invert the marquise onto a serving platter and remove the lining. Lightly dust with cocoa powder and keep chilled until plating.
Vanilla Chantilly Cream
- 7
Chill equipment
Place the mixing bowl and whisk attachment in the refrigerator or freezer for 10–15 minutes to chill — this helps the cream whip faster and hold peaks.
- 8
Whip cream
Pour the well-chilled heavy cream into the chilled bowl. Add powdered sugar and vanilla. Whip on medium-high speed until soft to medium peaks form (the cream should hold shape but still be smooth). Do not overbeat or it will become grainy. Keep refrigerated until ready to assemble.
Luxardo Cherries & Cherry Compote
- 9
Make the compote
In a small saucepan combine the fresh/frozen pitted cherries, granulated sugar, and lemon juice. Cook over medium heat until the cherries release juices and the mixture simmers, about 6–8 minutes. Stir occasionally.
- 10
Adjust thickness and add liqueur
If you prefer a thicker compote, mix the cornstarch with the cold water to make a slurry and stir it into the simmering cherries. Cook another 1–2 minutes until slightly thickened. Remove from heat and stir in the Luxardo cherry syrup or liqueur and half of the drained Luxardo cherries. Let cool to room temperature, then chill—compote will thicken further as it cools.
- 11
Reserve whole cherries
Reserve remaining Luxardo cherries to garnish the plated dessert.
Finishing & Assembly
- 12
Slice marquise
Using a sharp knife warmed in hot water and wiped dry between slices, cut the chocolate marquise into 1–1.5 cm (about 1/2 inch) thick slices or wedge shapes. Clean the knife between cuts for tidy edges.
- 13
Plate each portion
On each plate place a slice of chocolate marquise. Spoon a dollop of vanilla chantilly beside or on top of the slice. Add a generous spoonful of cherry compote next to the marquise and top with 1–2 reserved Luxardo cherries.
- 14
Garnish and serve
Finish with a few chocolate shavings over the cream or marquise and a mint leaf for color if desired. Serve chilled but not straight from the coldest part of the fridge — allow 5–10 minutes at room temperature for the marquise to slightly soften for best texture.