The Chocolate Marquise is of French origin and owes its name to the fact that it was created to honor the marquises, as this delicious dessert was once served and dedicated to people worthy of distinction. Born from the boundless creativity of French pastry-making, chocolate is the star of one...
Ingredients
Base
semi-sweet chocolate for baking150g
sugar200g
eggs4
butter200g
sifted flour2tbsp
Swiss Meringue
egg whites6- sugar360g
Colored Fondant
powdered sugar2tbsp
fondant250g
food-grade coloring
Glaze for Decoration
- egg white1
lemon juice1tsp- powdered sugar165g
For Assembly
pastry dulce de leche500g
Nutrition (per serving)
Calories
1031.3kcal (51.56%)
Protein
6.3g (12.5%)
Carbs
137.5g (50%)
Sugars
118.8g (100%)
Healthy Fat
18.4g
Unhealthy Fat
31.9g
% Daily Value based on a 2000 calorie diet
How to make Mini Chocolate Marquise
Base
- Step 1
Melt the chocolate using a double boiler.
- Step 2
Cream the butter with the sugar and incorporate the melted chocolate, mixing until well combined.
- Step 3
Lightly beat the eggs and add them to the chocolate mixture.
- Step 4
Gently fold in the sifted flour with soft movements.
- Step 5
Pour the mixture into a large rectangular mold that has been greased and floured.
- Step 6
Bake for 10 to 15 minutes at 180°C (350°F).
- Step 7
Let cool and cut into individual circles, each 6 cm in diameter.
Swiss Meringue
- Step 1
Place the egg whites in a heatproof bowl and add half of the sugar.
- Step 2
Heat over a double boiler, ensuring the water does not boil and the bowl does not come into direct contact with the water.
- Step 3
Whisk until the mixture begins to foam, then gradually add the remaining sugar in a steady stream.
- Step 4
Once the mixture starts to thicken slightly, remove from heat and continue whisking until the bowl cools and the meringue is firm and glossy. Set aside.
Colored Fondant
- Step 1
Dust your work surface with powdered sugar.
- Step 2
Add a pinch of food coloring to the fondant.
- Step 3
Knead the fondant on the work surface with the powdered sugar until the color is evenly distributed. Set aside.
Glaze for Decoration
- Step 1
In a bowl, beat the egg whites until stiff peaks form, along with the lemon juice.
- Step 2
Gradually add the powdered sugar, mixing well. Set aside.
Assembly
- Step 1
Spread a layer of pastry dulce de leche over the individual marquise circles.
- Step 2
Decorate some with Swiss meringue, others with fondant, and others with glaze.
- Step 3
Finish with colorful royal icing details.
Nutrition (per serving)
Nutrition (per serving)
Calories
1031.3kcal (51.56%)
Protein
6.3g (12.5%)
Carbs
137.5g (50%)
Sugars
118.8g (100%)
Healthy Fat
18.4g
Unhealthy Fat
31.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the chocolate is melted gently over a double boiler to avoid burning.
When folding the flour into the chocolate mixture, use soft movements to maintain the airy texture.
For the Swiss meringue, make sure the bowl is completely grease-free to achieve stiff peaks.
Knead the fondant thoroughly to ensure the color is evenly distributed.
Allow the base to cool completely before cutting to avoid crumbling.
FAQS
What is the texture of a Chocolate Marquise?
A Chocolate Marquise has a unique texture—crunchy on the outside and creamy on the inside.
Can I use dark chocolate instead of semi-sweet chocolate?
Yes, you can use dark chocolate, but it may result in a slightly more intense flavor.
How do I prevent the meringue from deflating?
Ensure the bowl and whisk are grease-free, and whisk until the meringue is firm and glossy.
Can I prepare the base in advance?
Yes, you can bake the base a day in advance and store it in an airtight container.
What is the best way to store Mini Chocolate Marquises?
Store them in an airtight container in the refrigerator for up to 3 days.
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North Terrace, Adelaide, South Australia, 5000
Australia