Chocolate Marquise with Fresh Cherry Sauce
A rich, delicious and chocolatly dessert sure to impress your friends, family or guests.
Prep Time30 minutes mins
Chillin6 hours hrs
Total Time6 hours hrs 30 minutes mins
Keyword: cherry, chocolate, dessert
For the Marquise:
- 10 ounces bittersweet chocolate, chopped
- 4 large egg yolks, room temperature
- ⅛ teaspoon espresso powder
- ¼ cup water (2oz)
- 2 tablespoons unsweetened Dutch-process cocoa powder, sifted
- ½ cup unsalted butter, cut into 8 pieces (4oz or 113g)
- 1 tablespoon vanilla extract
- ½ cup granulated sugar (100g)
- 1 ½ cups heavy whipping cream (12oz)
For the fresh cherry sauce:
- ¼ cup water (2oz)
- ¼ cup granulated sugar (50g)
- 2 tablespoons kirsch (clear cherry brandy)
- juice from ½ lemon
- 2 ½ teaspoons cornstarch
- 2 cups fresh cherries, pitted and halved (about 16oz before pitting)
To prepare the Marquise:
Lightly spray an 8½ or 9-inch loaf pan with vegetable cooking spray. Line the pan with a double layer of plastic wrap allowing it to hang over the sides. Smooth out the plastic wrap as best you can. Place the pan in the freezer until needed.
Melt the chocolate over a saucepan of gently simmering water (bain-marie). Don’t let the bowl touch the water. Set the fully melted chocolate aside to cool. Leave the water on the stove-top; you’ll need it again in the next step.
In a large metal bowl lightly whisk the egg yolks. Dissolve the espresso powder in the water and add to the egg yolks. Add the sifted cocoa powder, butter, vanilla and sugar.
Set the bowl over the bain-marie. Whisk constantly and cook the egg mixture until it reaches 160°F on an instant read thermometer, about 5-6 minutes.
Remove from the heat and beat with an electric mixer until slightly thickened and cooled slightly, about 5 minutes. Add the melted chocolate and stir until blended.
In a separate clean bowl beat the whipping cream until creamy, soft peaks form.
Gently fold one-third of the whipped cream into the chocolate mixture to lighten. Using a rubber spatula gently fold the remaining whipped cream into the chocolate mixture until no white streaks remain. Do not over-mix or deflate.
Spoon the marquise mixture into the prepared pan. Smooth the top and push the mixture into the corners. Fold the extra plastic wrap over the surface to cover. Freeze until firm, about 6 hours or overnight.
To prepare the cherry sauce:
Pour the water, sugar, kirsch, lemon juice and cornstarch into a medium saucepan. Whisk until smooth. Cook over medium heat until the sauce begins to boil. Add the cherries and cook until the sauce thickens, about 3 minutes. Cool slightly before serving. The sauce may be made ahead, refrigerated and rewarmed gently before serving.
Remove the marquise from the freezer and allow it to rest at room temperature for 5 minutes. Uncover the top and invert the pan onto a serving platter. Peel off the plastic wrap and discard. If having trouble getting the marquise to release, wrap a warm damp towel around the pan for a minute or two. Repeat as needed until the marquise releases.
Run a large, thin knife under hot water and carefully wipe dry. Slice the marquise into 1-inch thick pieces and transfer to individual plates. Spoon room temperature or warm cherry sauce on top. Serve immediately.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
- Marquise can be frozen for up to 1 month before serving.
- For a more dense, truffle like consistency, reduce the cream to 1 cup.
Calories: 603kcal | Carbohydrates: 46g | Protein: 5g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 28mg | Potassium: 347mg | Fiber: 4g | Sugar: 36g | Vitamin A: 1180IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 3mg