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Ingredients

7 egg yolks
3/4 cup (165g) caster sugar
200g good-quality dark chocolate, roughly chopped
250g unsalted butter, chopped, softened
65g good-quality cocoa powder, sifted
600ml thickened cream
1 teaspoon vanilla extract
Halved strawberries, to serve
Thickened cream or creme anglaise (see note), to serve

Method

Step 1 Lightly grease an 8cm x 22cm (1-litre capacity) terrine. Line with plastic wrap, leaving the excess to hang over the sides.
Step 2 Use an electric mixer to beat yolks and sugar in a heatproof bowl for 5 minutes or until thick and pale. Place bowl over a pan of simmering water (make sure bowl doesn't touch the water). Add chocolate and whisk for 5-6 minutes until melted. Add butter one piece at a time, whisking between each addition until melted. Remove from heat and fold in cocoa. Allow to cool 30 min.
Step 3 Beat cream and vanilla until soft peaks form. Fold a little cream into chocolate mixture. Fold in remainder until combined. Pour into terrine, fold over plastic wrap to cover, then refrigerate overnight.
Step 4 Turn out terrine, cut into slices and top with strawberries and creme anglaise.

Chocolate marquise

How to make Chocolate marquise

Ingredients

Method