Chocolate Marquise

The tartness of the crème fraiche contrasts with the rich chocolate sweetness of this classic French dessert. Served with chocolate dipped fruit it gives a delightful closure to any meal.

7oz/200g dark chocolate

3½oz/100g butter

3 egg yolks

2¾z/75g caster sugar

1 tbsp chocolate liqueur

½ pint/300ml double cream

To Serve:

Crème fraiche

Chocolate-dipped fruits

Cocoa powder, to dust

Break the chocolate into pieces. Place the chocolate and butter in a bowl over a pan of gently simmering water and stir until melted and well combined. Remove from the heat and leave to cool.

Place the egg yolks in a mixing bowl with the sugar and whisk until pale and fluffy. Using an electric whisk running on a low speed, slowly whisk in the cooled chocolate mixture. Stir in the chocolate liqueur.

Whip the cream until it is just holding its shape. Fold into the chocolate mixture. Spoon into 6 small ramekins, or individual metal moulds. Leave to chill for at least 2 hours.

To serve, turn out the desserts on to individual serving dishes. Serve with the dipped fruit and crème fraiche all dusted with cocoa powder.

Next Time: Rich Chocolate Ice Cream