Dark Chocolate Marquise Recipe

Melt Chocolate and Butter

In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water, stirring until smooth. Remove from heat.

Whisk Eggs and Sugar

In another bowl, whisk the eggs and granulated sugar until pale and fluffy. Add vanilla extract and mix well.

Combine Mixtures

Gradually fold the melted chocolate mixture into the egg mixture until fully combined.

Set in Molds

Pour the mixture into molds and refrigerate for at least 4 hours or until set.

Whip Egg Whites

In a clean bowl, whip the egg whites with cream of tartar until soft peaks form.

Add Sugar Gradually

Gradually add granulated sugar, continuing to whip until stiff peaks form and the meringue is glossy.

Torch Meringue

Spoon meringue onto the marquise and use a kitchen torch to lightly brown the top.

Cook Strawberries

In a saucepan, combine fresh strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries break down and the mixture thickens slightly.

Cool Compote

Remove from heat and let cool before serving.

Brown Butter

In a saucepan, melt the unsalted butter over medium heat until it turns golden brown and has a nutty aroma.

Mix Dry Ingredients

In a bowl, mix flour, brown sugar, and salt. Pour the browned butter over the mixture and stir until crumbly.

Bake Crumbs

Spread the mixture on a baking sheet and bake at 180°C (350°F) for 10-12 minutes or until golden.