Cuban Chocolate Marquise
This chocolate marquise is ridiculously rich and decadent, fairly simple to make, and will no doubt become a dinner party favourite.
I pair it with salted caramel, malted milk ice cream and honeycomb for texture. But you could just add a scoop of vanilla ice cream, some toasted nuts or even some caramelised brioche crumbs.
The portions may seem small, but after a starter and main these are the perfect size.
Ingredients: Serves 6
200g 70% dark chocolate. I use a Cuban variety
2 egg yolks
80g lightly flavoured honey
1. Melt the chocolate in a plastic bowl in the microwave, checking every 30 seconds, and stirring in the un-melted pieces as it melts, set aside whilst you prepare the other elements
2. Whisk the egg yolks and eggs in a bowl with an electric whisk until they are pale yellow and fluffy
3. Heat the honey in a saucepan until it reaches 121c. Allow to cool to 100c then slowly add to the melted chocolate
4. Finally add the melted chocolate and honey to the egg mixture and fold in well. Pour into silicon moulds and allow to set overnight. Turn out from the moulds, sprinkle with a little sea salt and serve with your choice of accompagnments