Recipe: Chocolate Marquise

1 Melt the butter in a saucepan and set aside.

2 In a bowl, combine your egg yolks and caster sugar and whisk well (cream).

3 Whip the egg whites until stiff peaks form (with a pinch of salt at the start).

4 Place the chocolate, cut into pieces or grated, in a bowl. Set it in a saucepan of water over a water bath. Melt your chocolate, whisking quickly, the key being to melt it as fast as possible, then add the coffee extract.

5 Now, fold the warm chocolate into the egg yolk and sugar mixture, then the melted butter, then the whipped egg whites (start with 2 large spoonfuls whisked in to loosen the mixture), then fold in the remaining whites gently with a wooden spatula, lifting and cutting through the mixture (like you would for a soufflé).

6 Wet your loaf mold with iced water (use a teflon or silicone mold), pour in your marquise and freeze. There you go, your recipe is done, not bad, right? You'll find the recipe for crème anglaise in our desserts section, all you need to do then is crush a dozen coffee beans with the bottom of a saucepan, toast them for 1 minute in a dry skillet and add them cold to your crème anglaise.