CHOCAHOLICS' SKINNIER LAYERED MARQUISE, no-bake

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

first posted Feb  2016

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

A double layer intensely rich chocolate dessert, this spectacular indulgence was inspired by the Royal Opera House Pastry department and the indomitable Michel Roux.  It's a treat for the serious chocolate lover - perfect when a show-stopper is required.  

Even better, it's not as unhealthy as it looks, it's no-bake and can be prepared well in advance! 

French in origin, a marquise is an intense velvety chocolate dessert rich in butter, sugar, eggs and cream.  

67 cut out the butter and eggs and lowered sugar, reducing cholesterol significantly.  Two boozy flavours complement each other (try 3 layers if you're adventurous!).  

It's richly darkly wonderful and oh-so-sophisticated.  There is a version for kids (below).  Whichever version you go for, small portions are sensible -- and healthier. 

If you prefer something cold in the heat of summer, it freezes well.  

Use the best chocolate you can (at least 70% cocoa*) 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 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 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 pushing it into the corners and along the sides; leave lots of overhang
2. Halve raspberries and sprinkle over a little raspberry liqueur
3. Have a clean dry large 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. To the other half, add raspberry liqueur ; lightly whisk (If the chocolate has thickened too much, microwave 20 secs)
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 berries (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 Kit Kat 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 (M&S blackberries from Mexico are sweet and gigantic!)  

*67 uses M&S or Morrisons

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                                                                     
'Like a giant truffle.' Political Agent
'Very velvety & light.' Local councillor

Tips:

• try to get proper framboise liqueur, not the fizzy girly-drink which is 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

                                                                    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.