A Chocolate Dessert Everyone Should Know How To Make

While I fancy myself a pretty good baker, desserts are not my favorite thing to prepare. I tend to be fairly improvisational when I cook, adding to and tweaking dishes as I go, and baking doesn't often lend itself to such impulsivity. On top of that, it seems to me that whenever I take on a dessert project, I somehow manage to dirty every dish, appliance and utensil in my kitchen. There is one standby dessert, however, that I make whenever I am called upon to present something sweet and delicious, but can't be bothered with a detailed, laborious recipe. That dessert is chocolate marquise, a decadent, dense, rich, creamy chocolate terrine that will rock a chocoholic's world, but won't overwhelm those who can take chocolate or leave it. While the marquise is typically made in a loaf pan, it is more like a solid, sliceable chocolate pot de creme than a cake.

There are a number of reasons I love the chocolate marquise, in addition to the fact that it is a guaranteed crowd pleaser. For one, it is one of the simplest desserts I've ever made and requires a minimal amount of both ingredients and cookware. It also lends itself well to variation and can be presented in an endless number of ways depending on the type of chocolate used, the flavorings added to it and accompaniments served with it.

My favorite recipe for this dessert comes from the cookbook In The Sweet Kitchen, by Regan Daley. I have made this recipe using dark, bittersweet and semi-sweet chocolates, both in combination with each other, as well as alone. I have flavored it with everything from raspberry liquor to orange zest to tawny port and often add a handful of bittersweet chocolate chunks to the mixture just before baking, for an additional chocolate bang.

My favorite way to serve the marquise is with unsweetened, vanilla scented whipped cream and fresh berries. But I've also served it with sorbets and ice creams, orange segments and other fruits, toasted nuts and crumbled nut brittles, lavender infused creme anglaise and raspberry coulis, to name a few. I once even sandwiched thin slices of the marquise in between two pieces of moist chocolate cake and then glazed the entire thing with a shiny layer of chocolate ganache. This made one chocolate loving client extremely happy.

I know of a few ways of making this recipe, each resulting in a slightly different version of the same basic dessert. Some recipes call for baking the marquise in a water bath, as with the recipe I use, while others call for simply combining the ingredients and either refrigerating or freezing overnight. The baked version is obviously better for anyone concerned about consuming raw eggs and results in a more dense dessert with a thin, crackled top. The other varieties are more like a solid mousse and tend to have a more light and airy texture. Regardless of the recipe, I urge you to try at least one of them. Then go back and make it again, and when you do, try adding your own creative variations.

Featured Culinary Schools

Searching Searching ...

Matching School Ads
5 Program(s) Found
Le Cordon Bleu Schools of North America , Online (campus option available)
  • Its first location, in Paris, officially opened its doors as a culinary school in 1895.
  • Teaches students by having them spend significant time in the kitchen practicing precision techniques.
  • Provide hands-on training from instructors who are certified, master chefs.
  • Offer flexible schedules and online programs.
  • Has 30 schools worldwide, spanning 5 continents, including 17 campuses in the U.S.
Show more [+]
Good for Working Adults
  • Online Courses
  • Flexible Scheduling
  • Financial Aid
1 Program(s) Found
  • Provides students the opportunity to train at home in their spare time to get their high school diploma, train for a new career, or enhance current skills.
  • Offers programs in psychology/social work, business management, medical billing, criminal justice, and more.
  • Member of the United States Distance Learning Association (USDLA), the Canadian Network for Innovation in Education (CNIE), and the International Council for Open and Distance Education (ICDE).
  • Features a fully flexible schedule with no classes to attend, leaving the study pace up to the student.
Show more [+]
  • Online Courses
1 Program(s) Found
  • Offers more than 150 self-paced, career-relevant programs that are connected to a supportive 24/7 online community of students and faculty.
  • Profiled in many publications such as The Boston Globe, Fox Business, and  Inside Higher Ed.
  • Nearly 25,000 graduates each year.
  • Accredited by the Distance Education Accrediting Commission (DEAC).
  • Founded in 1890 in Scranton, Pennsylvania    
Show more [+]
  • Online Courses