Chilled Chocolate Marquise

LeGourmetTV's picture

Feb. 09, 2010

This Chocolate Marquise is a great meal ending. We used dark bitter chocolate in our recipe, but feel free to substitute the type of chocolate that you enjoy.


Okra 20 Medium (or enough ladyfingers to line a loaf pan)
Dark chocolate 12 Ounce , coarsely chopped
Butter 1/2 Pound , chopped (at room temperature)
Egg 2 Medium
Cognac/Bourbon 2 Tablespoon
Sugar 1/4 Cup (4 tbs)



1) Line a 4 cup loaf pan with plastic wrap, then line with ladyfingers.


2) In a bowl over hot water, melt the chocolate and butter stirring constantly. Allow to cool.

3) Separate the eggs, whisk the egg yolks until light yellow.

4) Then whisk in chocolate and cognac.

5) In a separate bowl beat the whites until medium peaks form, and then gradually add sugar while still beating until stiff peaks form and whites are glossy.

6) Stir about one quarter of the whites into the chocolate mixture, then carefully fold in the remaining whites just until no streaks remain.

7) Pour the mixture into the prepared pan, and cover with plastic wrap.

8) Chill in the refrigerator for at least 3 hours before unmolding.


9) Slice the marquise and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 984Calories from Fat 659

 % Daily Value*

Total Fat 74 g113.8%

Saturated Fat 45 g225%

Trans Fat 0 g


Sodium 62 mg2.58%

Total Carbohydrates 69 g23%

Dietary Fiber 7 g28%

Sugars 54 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet