Chocolate Marquise (for Millennium Falcon)

11:30 am on 18 January 2016


300g good quality dark chocolate
2tblsp chambord
3 large eggs
3tblsp honey
300ml double cream
Cocoa for dusting
50g caster sugar


Melt chocolate over a pan of simmering water
Add chambord as cooling
Whisk eggs and when light and fluffy add honey and sugar, continue to whisk egg mixture over simmering water until you reach the ribbon stage
Whisk double cream to soft peak stage then fold into egg mixture once incorporated pour in the chocolate and fold together
Pour final mixture in to moulds and dust with cocoa
Put in the fridge to set for at least 3 hours


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