Ultimate Gordon Ramsay Chocolate Marquise Recipe
Ever tried a classic French restaurant dessert at home? If not, check out this recipe for Gordon Ramsay’s Chocolate Marquise. Try just one bite, and you’ll be tempted to binge-eat this indulgent dessert.
Gordon Ramsay’s Chocolate Marquise is an excellent fit if you like chocolate mousse. Marquise, being a frozen mousse, is made with egg, heavy cream, and dark chocolate.
I have shared all the necessary details and instructions below. Feel free to review them and follow the step-by-step guide to make the perfect Marquise for your special occasion.
Expert Tips That I Recommend
- Add chilled cream to a chilled mixing bowl for quick whipping and better volume.
- Use a double boiler to melt the chocolate to prevent burning and a grainy texture.
- Keep the butter and eggs at room temperature to ensure a smooth, lump-free batter.
- Always add the chocolate batter once it has cooled. If you add hot chocolate, it may melt the butter and cook the egg yolks.
- The lighter, creamier texture comes from whisking the butter and sugar together until pale.
Recipe Variation for Different Diets
- Vegan Version: Replace regular butter with vegan butter, and replace heavy cream with full-fat coconut cream. You can use Aquafaba instead of eggs, add dairy-free dark chocolate, and check if caster sugar and cocoa powder are vegan-friendly.
- Keto Version: Swap caster sugar with monk fruit sweetener and choose unsweetened cocoa powder. Make sure you add sugar-free dark chocolate to the recipe.
Storing This Recipe
Storing
- If you want to freeze it, wrap the dessert in cling film, followed by aluminum foil. It will increase the shelf life of the marquise up to months.
- Once the dessert has completely set, cover it tightly with cling film. Then transfer it to an airtight container and refrigerate for 3 to 4 days.
What To Serve With This Recipe
The Gordon Ramsay Chocolate Marquise can be paired with something that adds freshness, crunch, and creamy contrast. Classic toasted hazelnuts or almonds can be served for their crunchiness. You can also try lightly whipped cream with it, as it is a perfect and flavourful addition.
Printable Version
Gordon Ramsay Chocolate Marquise Recipe
Ingredients
- 300 g Chocolates
- 150 g Unsalted Butter softened
- 150 g Caster Sugar
- 6 Tablespoons Powered Cocoa
- 6 Eggs
- 450 ml Double cream
- 300 g box After Eights
Equipment
- Pan
- Bowls
- Whisk
- Spoon
- Knife
- Plastic Wrap
- Platter
- Blowtorch
Method
- Break the chocolate into pieces and add it to a heatproof bowl. Next, melt the chocolate in the oven for 1 minute.
- Next, combine the butter and sugar in another bowl and beat with an electric mixer until light and creamy.
- Separate the eggs (the whites may be frozen for an additional time) and hang up the yolks in a third bowl.
- Tip in the remaining sugar, then beat together until pale and creamy. To check if it’s ready, produce a figure-of-eight shape within the mixture with the beater; it will hold its shape briefly. In a fourth bowl, whip the cream until thickened with soft peaks.
- Pour the melted chocolate into your butter mixture and stir thoroughly until fully combined. Gently fold in the egg mixture. Once combined, stir in the whipped cream. Now line a 6.5 x 22cm tin with 3 layers of cling film, leaving a 10cm overhang.
- Spoon the mixture into a large piping bag with a large nozzle. Pipe a layer at the bottom of the tin, then cover it with a layer of After Eights
- Pipe over another layer of chocolate cream, then a layer of After Eights. Continue until you have 4 layers of chocolate mints and the tin is full, finishing with a chocolate cream layer. Wrap in cling film, then chill overnight or for around 2 days.
- Before serving, remove the marquise from the freezer for 10 minutes to make it easier to slice. Place the tin, bottom side up, on a serving plate; slide away from the tin, then peel away the cling film.
- If you have a blowtorch, quickly run the flame over the marquise surface to give it a glossy sheen. Alternatively, dip a palette knife in boiling water and smooth the surfaces that way.
- Use a serrated knife dipped in boiling water to cut the marquise into slices and enjoy!
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FAQs About Gordon Ramsay Chocolate Marquise
How can I avoid air bubbles in the marquise?
The best way to avoid air bubbles is to pipe the mixture slowly, then gently tap the tin on the counter once or twice. Make sure you smooth each layer before adding the next.
Why does my marquise look grainy?
A grainy marquise texture comes from overheating the chocolate or overwhipping the cream. While mixing, make sure everything is at a similar temperature for a smooth texture.
How do you whip egg whites?
Make sure that the bowl you use for mixing meringues is freshly washed and dried, preferably glass or metal. Even a tiny bit of grease in the bowl can prevent your egg whites from whipping properly.
Why did my chocolate mixture split?
The chocolate mixture splits when there is a temperature difference between ingredients. For example, if the chocolate is too hot or the butter is too cold, the mixture will solidify unevenly. Also, add ingredients slowly to prevent a curdled texture.
More Recipes That You Can Try
Gordon Ramsay Beef Carpaccio At Home
Conclusion
A super-rich chocolate dessert for all the chocolate lovers. You won’t be able to resist this delicious dark chocolate specialty. Try this at home now, and don’t forget to share your experience with us.
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