Dark Chocolate Marquise Recipe
Recipe information
Make Dark Chocolate Marquise in just 2h 30m. blackout sponge, espresso crémeux, crème fraîche ice cream
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Ingredients
For the Dark Chocolate Marquise
For the Espresso Crèmeux
For the Crème Fraîche Ice Cream
For the Dark Chocolate Marquise
1. Prepare the Chocolate Mixture
Melt the dark chocolate and butter together in a double boiler until smooth. Remove from heat and let cool slightly.
2. Whisk Eggs and Sugar
In a separate bowl, whisk together the eggs and granulated sugar until light and fluffy.
3. Combine Mixtures
Gradually add the melted chocolate mixture to the egg mixture, stirring gently to combine.
4. Fold in Dry Ingredients
Sift together flour and cocoa powder, then fold into the chocolate mixture until just combined.
5. Bake
Pour the mixture into a greased loaf pan and bake at 180°C (350°F) for about 25-30 minutes. Let cool completely before serving.
For the Espresso Crèmeux
6. Soak Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until soft.
7. Heat Cream and Coffee
In a saucepan, heat the heavy cream and espresso until hot but not boiling.
8. Whisk Egg Yolks and Sugar
In a bowl, whisk together egg yolks and granulated sugar until pale and fluffy.
9. Temper the Eggs
Slowly pour the hot cream mixture into the egg mixture while whisking constantly to prevent curdling.
10. Thicken the Mixture
Return the mixture to the saucepan and cook over low heat until it thickens enough to coat the back of a spoon.
11. Add Gelatin
Remove from heat and stir in the softened gelatin until fully dissolved. Let cool before serving.
For the Crème Fraîche Ice Cream
12. Mix Ingredients
In a bowl, combine crème fraîche, heavy cream, granulated sugar, vanilla extract, and salt. Whisk until smooth.
13. Chill the Mixture
Refrigerate the mixture for at least 2 hours until thoroughly chilled.
14. Churn the Ice Cream
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until thick and creamy.
15. Freeze
Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.
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