SENSATIONAL FROZEN DOUBLE CHOCOLATE SURPRISE: Make-ahead, Skinnier, Easy

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

Frozen double chocolate delight but still skinner...
'very velvety & light' 'like a giant truffle!

A non-frozen version was  posted in Feb 2016

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

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

67's skinny version cuts out the butter and eggs and reduces cholesterol by half.  It is still rich, though, and small portions are sensible -- and healthier.  

The two boozy flavours complement each other (try three layers if you're adventurous!). It's sophisticated but there's a version for kids (scroll down).  

There's no baking and it freezes well, though for maximum flavour take out of the freezer at least half an hour in advance. The marquise can be prepared a couple of days ahead.   

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'ish - less, depending on the chocolate
Serves: 6-8 (recipe halves nicely)

Ingred:

   400 gms dark chocolate, at least 70%
   200 gms double cream
   200 gms plain 0-fat 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 candied ginger from syrup

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

Method:

1. Line a one-litre/two pint loaf tin with 2 layers of cling film; leave lots of overhang
2. Halve raspberries and sprinkle over a little raspberry liqueur
3. Have a clean dry jug ready
4. Break up chocolate & melt in a heatproof bowl over but not touching 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 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 is too thick, microwave for 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 especially at corners and sides
15. Freeze.
16. When ready to serve, leave at room temperature to soften; unmould and remove cling film
17. Garnish with fresh fruit (you may need to make small indentations for the fruit); serve with Yoghurt Cream. 
18. If there are no cholesterol worries, serve with single cream   

Kids Version

1. Replace 200 gms dark chocolate with milk chocolate
2. First layer: mix in crushed mint maltesers or mint Kit Kit or Matchsticks or After Eight mints.  Or crushed Smarties. 
3. Second layer: chopped orange segments and 1 tbsp grated orange peel OR chopped sweet blackberries 

Tips:

• try to get framboise liqueur; another brand currently being advertised is a fizzy, girly-drink, not for cooking  
• 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.