Marquise au Chocolat

This light, moist chocolate dessert, which is in fact a glorified chocolate mousse, is easy to prepare and requires no baking.

Serves 4


  • 8 oz (225g) plain unsweetened chocolate
  • 2 tablespoons strong black coffee
  • 6oz (175g) butter
  • 3 eggs (separated)
  • 4oz (100g) icing sugar
  • grated rind of one orange


  1. Line a 1lb loaf tin with cling film.
  2. Break the chocolate into small pieces, place it in the top of a double boiler with the coffee and melt gently, stirring occasionally, taking care that the level of the simmering water is below that of the bottom of the top pan.
  3. Once melted, remove from the heat, add the butter cut into pieces, the egg yolks, icing sugar and orange zest.
  4. Return this to the heat until the butter has melted.
  5. Leave to cool.
  6. Beat the egg whites until they form soft peaks.
  7. Gently fold half of them into the mixture, then fold in the remainder until the mixture is smooth.
  8. Pour into the loaf tin and refrigerate for at least 24 hours.
  9. Half an hour before serving, remove from the fridge.
  10. Dip the tin in a bowl of hot water for a second or two, cover the top with a flat plate and turn over so that the mousse ends up on the plate.
  11. Slice into ½” slices with a warm knife and serve garnished with a few cherries in kirsch and a little of the kirsch poured around the slice of Marquise.