Chocolate Marquise (Frozen Chocolate Terrine) soft and indulgent

Name: Chocolate Marquise (Frozen Chocolate Terrine)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Cuisine: French
Ingredients: 10.5 oz (300 g) dark chocolate 60 %; 6.75 oz (190 g) butter; 6 eggs (6 yolks and 6 whites); 4.25 oz (120 g) caster sugar; 0.7 fl oz (2 cl) coffee extract

A recipe by Michelin-starred Chef Patrick Asfaux 4.9/5 (20 reviews) · 🍳 5 made it

Prep 20 min

Cook 10 min

Total 30 min

Servings 8 serv.

A recipe from our special holiday menu. This is for special occasions, when you want to impress without spending the whole day in the kitchen. The marquise can be prepared ahead and simply goes in the freezer. Plan for 15 minutes of work, then forget about it. Serve well chilled with coffee-flavored crème anglaise.

Ingredients for 8 servings

Adjust for

servings

10.5 oz (300 g) dark chocolate 60 %
6.75 oz (190 g) butter
6 eggs (6 yolks and 6 whites)
4.25 oz (120 g) caster sugar
0.7 fl oz (2 cl) coffee extract

Step-by-step recipe

1 Melt the butter in a saucepan and set aside.

2 In a bowl, combine your egg yolks and caster sugar and whisk well (cream).

3 Whip the egg whites until stiff peaks form (with a pinch of salt at the start).

4 Place the chocolate, cut into pieces or grated, in a bowl. Set it in a saucepan of water over a water bath. Melt your chocolate, whisking quickly, the key being to melt it as fast as possible, then add the coffee extract.

5 Now, fold the warm chocolate into the egg yolk and sugar mixture, then the melted butter, then the whipped egg whites (start with 2 large spoonfuls whisked in to loosen the mixture), then fold in the remaining whites gently with a wooden spatula, lifting and cutting through the mixture (like you would for a soufflé).

6 Wet your loaf mold with iced water (use a teflon or silicone mold), pour in your marquise and freeze. There you go, your recipe is done, not bad, right? You'll find the recipe for crème anglaise in our desserts section, all you need to do then is crush a dozen coffee beans with the bottom of a saucepan, toast them for 1 minute in a dry skillet and add them cold to your crème anglaise.

A chef's advice

Chocolate melts at a maximum of 50°C, never more than 55°C in a water bath. Whisk quickly with a whisk: you have 4 minutes before it transforms into sticky paste. Once it reaches that point, it's destined for the trash. That's why speed matters: it's the difference between a glossy, smooth marquise and a grainy block.