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Marquise au Chocolate
Nb persons: 15
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| 3 1/2 oz | dark chocolate, (70%), melted |
| 1 | egg yolk |
| 1/4 lb | superfine sugar |
| 2 tsp | granulated coffee, dissolved in 2Tbs boiling water |
| 1 Tbs | clear honey |
| 10 Tbs | unsalted butter |
| 3 oz. | cocoa powder |
| 1 c | whipping cream |
Mix the melted chocolate, egg yolks, sugar, coffee and honey together. Cream the butter and mix it with the cocoa powder, then stir this into the chocolate honey mixture. Whip the double cream into soft peaks and fold into mixture. Line a terrine with clingfilm. Pour the mixture into the lined terrine and cover. Place in the refridgerator to set.
This dessert is best made a day before you want to use it. Remove from the terrine, unwrap and slice with a heated knife.
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