Chocolate Marquise, Brown Butter, Olive Oil Recipe

Melt chocolate and butter

Place the chopped bittersweet chocolate and the 6 oz unsalted butter in a heatproof bowl set over a saucepan of barely simmering water (double boiler). Stir occasionally until fully melted and smooth, about 5–7 minutes. Remove from heat and let cool slightly (3–5 minutes).

Whisk egg yolks and sugar

In a medium heatproof bowl, whisk together the 6 egg yolks and 1 cup granulated sugar until smooth. Place the bowl over the same simmering water and whisk constantly until the mixture is warm to the touch and slightly thickened (ribbon-like), about 3–4 minutes. This step pasteurizes the yolks and lightens the texture. Remove from heat.

Combine yolks and chocolate

Temper the warm yolk mixture by adding one or two tablespoons of the melted chocolate to the yolks while whisking, then gradually whisk the tempered yolks back into the remaining melted chocolate and butter until fully incorporated and smooth. Stir in 1 tsp vanilla extract and 1 tsp fine sea salt. Set aside to cool gently to lukewarm.

Fold in cream

Whip 1 cup heavy cream to soft peaks (stiffness slightly less than for piping). Fold one-third of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining cream until uniform and no streaks remain. Be careful not to overfold; keep a light, airy texture.

Chill the marquise

Pour the mixture into a loaf pan (8.5 x 4.5 inches recommended) lined with plastic wrap or into individual molds. Smooth the top, cover tightly with plastic wrap, and refrigerate until firm, at least 4 hours and up to overnight.

Brown the butter

In a small light-colored skillet, melt 4 tbsp unsalted butter over medium heat. Swirl the pan frequently; the butter will foam, then the milk solids will brown and produce a nutty aroma. When the solids are golden-brown (careful not to burn), remove from heat immediately, transfer to a small heatproof bowl to stop cooking, and let cool slightly, about 2 minutes.

Combine with olive oil

Once the browned butter has cooled but is still pourable (warm, not hot), whisk in 2 tbsp extra-virgin olive oil until combined. If using, stir in 1 tsp finely grated orange zest. Taste and add up to 1 tsp flaky sea salt if desired.

Finish and reserve

Set the brown butter–olive oil sauce aside at room temperature; if it solidifies slightly, warm gently before serving (do not overheat). This sauce will be drizzled over slices of marquise just before serving.

Make whipped cream

Chill a medium bowl and whisk or beaters for 10 minutes in the freezer. Pour 1 cup heavy cream, add 1 tbsp powdered sugar and 1 tsp vanilla extract. Whip to medium–soft peaks (holds shape but still billowy). Taste and adjust sweetness if desired. Keep chilled until ready to plate.

Remove the chilled marquise from the pan by lifting the plastic wrap and transferring it to a cutting board. Using a sharp knife dipped in hot water and wiped dry between cuts, slice the marquise into 8 equal portions.

Place a slice on each plate. Spoon or drizzle 1–2 teaspoons of the warm brown butter–olive oil over each slice, letting it pool slightly at the base. Add a quenelle or dollop of the whipped cream alongside.

Finish with a light sprinkle of flaky sea salt over the marquise and a small smear or extra drizzle of olive oil if desired. Serve immediately.