Chocolate marquise with pistachio sauce
- 350 g dark chocolate (53%)
- 280 g butter
- 350 ml whipping cream
- Yolks of 3 organic eggs
- 50 g cocoa powder
- 75 g icing sugar
- 4 egg whites
- 10 g instant coffee
- 2 tbsp warm water Pinch of salt
- Pistachio sauce
Whip the cream until it just begins to thicken and refrigerate.
Chop the chocolate and butter into 2-cm cubes.
Melt in a bain-marie without allowing to boil.
Meanwhile, line a terrine tin with cling film.
Mix the coffee and water in a bowl and add to the melted chocolate along with the cocoa powder. Mix.
Beat the egg yolks and sugar together in a bowl.
In another bowl, whisk the egg whites with a pinch of salt until they form stiff peaks.
Mix the contents of the two bowls together.
Then stir the mixture into the melted chocolate.
Immediately stir in the cream.
Pour the mixture into the terrine.
Cover with cling film and leave in the fridge overnight.
Serve with pistachio sauce.
Slice the chocolate marquise evenly using a knife dipped in hot water. The pistachio sauce can be replaced with vanilla sauce. This delicious chocolate marquise is a souvenir from my internship in 1982 at the (triple Michelin-starred) Taillevent restaurant in Paris.