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Chocolate Marquise

PUBLISHED: 14:01 16 May 2013 | UPDATED: 14:01 16 May 2013

Chocolate marquise.  Photo: Bill Smith

Chocolate marquise. Photo: Bill Smith

Archant © 2012

Keeping with tradition, February is the month for a chocolate recipe. This one is quite involved, though Id imagine most of you will be preparing it for a Valentine’s celebration, so I’m afraid your going to have to make a little effort for the evening.

Chocolate is always the thing to serve on February 14, no matter how predictable, it’s expected.

The aphrodisiacal qualities and health benefits are well documented, though I’m not sure if we ever think about them as we continue to consume vast quantities, all be it better quality that you’ll find on the usual ‘street’.

I’m sure I say this every month but this is spectacularly good, quite unusually for me there lots of big flavours all happening at the same time, but I think it had to be the best chocolate dessert we serve. Given that we have a back catalogue of chocolate recipes that’s akin to the Rolling Stones discography, that’s saying something.

Keep the portion size small, as you can see from the ingredient list its incredibly rich and a little will go a long way.

Norfolk has always had a heritage of chocolate making. From the Caleys Marching Bar to the Mackintosh factory with the new wave of cocoa artisans such as Gnaw, Sapphire and the Assembly Houses’ very own Julia Hetherton, continuing the tradition.

The Marquise freezes well, so you can make it in advance, or keep it for the emergencies when the the need for brownie points is at its most pressing. However, be aware this can make an extraordinary amount of washing up if you’re not super organised and the chances you could find chocolate in the strangest of places.

Serve it simply with fresh fruit, a sorbet or ice cream and bask in the glory of the complements.

Chocolate Marquise

Makes approximately 8 to 12 portions – this is very rich!

75g dark chocolate

6 egg yolks

125g caster sugar

1 heaped tablespoon granulated coffee

50g clear honey

140g unsalted butter

80g cocoa powder

225 ml double cream

1 Place the egg yolks and the sugar in a bowl.

2 Place over a pan of very hot water and whisk until pale and doubled in volume.

3 Gently melt the butter and the honey.

4 Whip the double cream to soft peaks.

5 Dissolve the coffee in a minimum of hot water.

6 Add the chocolate to the butter and honey.

7 Beat until the chocolate has melted.

8 Add the coffee to the chocolate mixture.

9 Mix the egg yolk into the cream.

10 Sift in the cocoa.

11 Gently fold in the cocoa.

12 Pour in the chocolate butter.

13 Mix well until the mixture is smooth and glossy.

14 Pour into a lined loaf tin or individual ramekins. Place in the refrigerator for at least four hours, however take out and leave at room temperature for one hour before serving.

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