Chocolate Marquise is an origin from Venezuela, probably adapted among other countries like France and around the world. A very rich chocolate dessert made of butter, cream, eggs and a hint of coffee flavor. It’s the best Chocolate dessert in the world! This dessert is truly ideal for any Valentines date this coming Month of hearts.

You can try this simple recipe and later on improved it by adding a layer of praline, caramel, or dulce de leche for the base part. Another option would be the graham crust for the base. Another variance that everybody loves are serving it with passion fruit ice cream and sprinkled with Pistaschio Powder. Oh yummy…the craving is real! It is an ultimate sinner dessert that everybody can’t resist.

It is so easy to make because you don’t have to bake it. After following the recipe, just chill it in the fridge for a few hours to set. Drizzled with confectioners sugar and garnish with slices of strawberries or any fresh fruits on the side. You can serve it any of your favorite ramekins, dessert glasses or rectangular containers too. Don’t limit yourself on how you want to serve it on a very special date. Happy cooking!

CHOCOLATE MARQUISE RECIPE

Servings: 2

Sangkap:

225 gm (8 oz) Bittersweet Chocolate

100 gm (4 oz) Unsalted Butter (softened or room temp)

175 gm (6 oz – 3/4 cup) Icing or confectioner’s Sugar

3 Eggs (separate the yolks from the whites)

1/2 teaspoon instant coffee granules dissolved in 1 teaspoon of water

Para sa Chocolate Ganache:
1 cup heavy cream
2 tablespoons butter
2 cups chocolate chips, milk, semi-sweet, or dark
2 tablespoons brewed coffee
pinch of salt

Notes:

Para sa heavy cream, maari pong gumamit ng ibang alternatibong sangkap, ngunit hindi po tiyak kung magiging stable ang iyong ganache kung all purpose cream ang gagamitin.

Paraan:

1) Lagyan ng clear film or saran wrap ang 8x4x2 in na loaf tin o pan at siguraduhin pati gilid matakpan rin ng plastic film. Itabi.

2) Lagyan ng tubig ang isang saucepan na kasya sa ibabaw ang heat proof na mangkok o metal na mangkok magiging double broiler po ito. Pagpirasuhin ang chocolate sa heat proof na mangkok at ilagay sa ibabaw ng saucepan (siguraduhing hindi sumasayad ang mangkok sa tubig) na bahagyang kumukulo (not boiling o hindi kumukulo) o nasa MEDIUM-LOW ang apoy. Haluin hanggang matunaw ang chocolate. Kapag smooth at malapot na ito, hanguin ang mangkok at bahagyang palamigin muna.

2) Sa isang mixing bowl o mangkok, gamit ang mixer gawing creamy ang butter at confectioner’s sugar … haluing mabuti.

3) Paghiwalayin ang egg yolk (dilaw na bahagi at bilog ng itlog) at egg whites (puting bahagi) sa magkahiwalay na mangkok. Dahan dahang ihalo ang 3 DILAW NA ITLOG o egg yolks sa creamed butter paisa-isa.

4) Samantala sa isa pang mangkok, gamit ang mixer beat o paghaluin ang tinunaw na coffee granules, ihalo ang chocolate at haluing mabuti.

5) Sa isa uling mangkok i-beat/haluin ang EGG WHITES hanggang maging stiff ito o manigas o magkaron ng korte o porma at hindi na liquid.

5) Fold ninyo ang 1/3 ng beaten egg whites sa chocolate mixture. Makaraan ng isang minuto o ilang fold ay ihalo na ang natitirang beaten egg whites.

6) Gamit ang kutsara o spatula ilipat ito sa loaf tin o pan at patagin. Ilagay sa refrigerator ng mga 4 hours.

7) Para sa Chocolate Ganache: Sa isang sauce pot, ilagay heavy cream at butter gamit ang mahinang apoy. Painitan lamang ng bahagya ang cream. (Hindi kailangang kumulo). Samantala, sa isang hiwalay na glass mixing bowl, ilagay ang mga maliliit na tipak ng chocolate at ibuhos ang pinainitang heavy cream at butter mixture. Ang init ng mixture ang siyang tutunaw sa mga tipak ng chocolate. Idagdag ang 2 tbsp brewed coffee (optional) at kurot ng asin. Haluin at hayaan matunaw ang mga chocolate sa mainit na mixture. Haluin maigi hangang lumapot at matunaw lahat ng sangkap. Kapag malamig na ang mixture. Gumamit ng electric hand mixer or wire whisk, at haluin ang chocolate mixture upang kumapal at mag doble ang volume. Isantabi muna.

8) Samantala, kunin mula sa refrigerator ang chocolate marquise, hayaan ng mga 15 minutes sa room temperature at baliktarin sa plato (turn it upside down). Upang madaling hiwain ibabad o ilubog ang gagamiting panghiwa sa maligamgam/warm na tubig.

9) Maari ng lagyan ito ng Chocolate Ganache sa ibabaw. At hayaan itong mag set. Gumamit ng spatula upang pantayin ang paglagay ng Ganache frosting at lagyan ng chocolate shavings kung nais. Iserve ito ng naayon sa iyong taste at lagyan ng strawberry garnish kung nais.

Serve and enjoy!

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