LAYERED DOUBLE CHOCOLATE MARQUISE, A Skinnier Indulgence. Dairy free option but not yet tested. Make-ahead, Easy-peasy, kids' option

The perfect double chocolate surprise: minimum effort, maximum pleasure - and it's skinnier...

 Skinnier Double-chocolate Marquise, for chocoholics
'...very velvety and light" '...like a giant truffle!' - Tasters

A fabulous double layer rich chocolate dessert, this treat was inspired by the Royal Opera House Pastry department and Michel Roux.  It's a treat for the serious chocolate lover - and perfect for Valentine's Day.

French in origin, the marquise usually has butter, sugar, eggs and cream, as well as lots of dark chocolate -- not exactly healthy. 

This 67 skinny version cuts out the butter and eggs and reduces cholesterol by half, yet is richly dark wonderful. Two boozy flavours complement each other (try 3 layers if you're adventurous!). It's sophisticated but there's a version for kids below.  Whichever version you go for, small portions are sensible -- and healthier. 

There's no baking and it freezes beautifully.    The marquise can be prepared well in advance.  

Use the best chocolate you can (at least 70%) but if you're budgeting and don't mind Cadbury's, Bournville will do.

Cost: £8.50 - less, depending on the chocolate
Serves: at least 8, double if slices are halved vertically (recipe halves nicely)

Ingred:

   400 gms dark chocolate, at least 70%
   200 gms dairy or plant double cream
   200 gms plain 0-fat dairy or plant yoghurt, not strained, but with liquid poured off 

   2 tbsp brandy/white wine/grape juice   
   1 generous tbsp syrup from candied ginger
   2 tbsp finely chopped ginger from syrup

   2-3 tbsp framboise raspberry liqueur, white grape juice or brandy
   150 gms fresh, sweet raspberries or strawberries
 
Method:

1. Line a one-litre/two pint loaf tin with 2 layers of cling film; leave lots of overhang
2. Halve berries and sprinkle over a little  liqueur
3. Have a clean dry jug ready
4. Break up chocolate & melt in a heatproof bowl over simmering water 
5. Stir the chocolate occasionally; when most of it is melted, take it off the heat; the rest will continue to melt 
6. In a large bowl, beat cream until soft peaks form; add yoghurt and stir
7. The chocolate should be cooler but still liquid; add a quarter of it to cream-yoghurt; stir, don't beat, with a whisk 
8. Add rest of the chocolate; lightly whisk until blended
9. The mix will begin to thicken; work quickly from this point
10. Pour half of chocolate mix into the jug; stir in brandy, ginger syrup and ginger bits; mix well
11. Pour ginger mix into the loaf tin pan, making sure the chocolate goes right into the corners and to the edges; use a spatula to level off the mix
12. If the other half of the chocolate has thickened too much, microwave 20 secs; add raspberry liqueur; lightly whisk 
13. When blended, stir in raspberries  
14. Pour the chocolate raspberry mix on top of ginger layer; level it off taking care with the corners and sides
15. Refrigerate several hours
16. When ready to serve, unmould and remove cling film
17. Garnish with fresh fruit (you may need to make small indentations for the fruit); serve with Yoghurt Cream or a mix of plant yoghurt and cream. 
18. If there are no cholesterol worries, serve with single cream   

Kids Version

1. Replace 200 gms dark chocolate with dairy or plant milk chocolate
2. First layer: mix in crushed mint maltesers or Kit Kat or Matchsticks or After Eight mints.  Or crushed Smarties.   Or kosher verions thereof
3. Second layer: chopped orange segments which have been patted dry and 1 tbsp grated orange peel OR chopped sweet blackberries or blueberries

Tips:

• try to get framboise liqueur; another brand currently being advertised is a fizzy, girly-drink, not for cooking  
• if freezing the marquise, allow to sit at least half an hour before serving
• other flavourings could be expresso coffee and Baileys
• if you liked this, you will probably also like Dark Chocolate Mousse

Comments:
'I loved the ginger hidden in one layer, and the raspberries, too but I ate the marquise as a whole and it was just really, really good!' 
                                                                      20+ fund raiser

                                                                    More Chocolate on Nav Bar: Recipes 1 

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This information  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.