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.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            4 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
            Show more [+]
            1 Program(s) Found
            • Preparing individuals for career opportunities, technology training, and certifications for the medical, culinary arts, HVAC repair, legal, and cosmetology fields since 1934.
            • Has many lecture classes with a maximum of a 30:1 student to teacher ratio, and most lab classes with a maximum of an 18:1 student to teacher ratio.
            • Accredited by the Accrediting Council of Independent Colleges and Schools.
            • Has locations in Dearborn, Farmington Hills, Lansing, Madison Heights, Roseville, Saginaw, Southgate, Waterford-Pontiac and Wayne-Westland.
            Show more [+]
            • Financial Aid
            3 Program(s) Found
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
            Show more [+]
            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            2 Program(s) Found
            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
            Show more [+]