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Decadent Chocolate Marquise with After Eight Mint Surprise

The first time I tasted a chocolate marquise, I was a young apprentice in a Parisian patisserie. The head chef, a formidable woman named Madame Dubois, presented it with a flourish. Its dark, glossy surface hinted at the intense flavors within, and the cool, creamy texture was an absolute revelation. It was a masterclass in simplicity and decadence, a symphony of chocolate that I’ve strived to recreate ever since. This version, with its hidden layers of After Eight mints, adds a delightful twist to a classic.

Recipe Overview

Prep Time: 40 minutes
Cook Time: Gentle warming to melt chocolate
Total Time: 40 minutes + Overnight Chilling
Servings: 9-10
Yield: 1 loaf
Dietary Type: Not suitable for Vegans or Vegetarians

Ingredients

10 5⁄8 ounces dark chocolate, Valrhona 70% or other good quality dark chocolate
5 1⁄4 ounces unsalted butter, softened
2⁄3 cup caster sugar
8 tablespoons cocoa powder
6 eggs, separated
1 7⁄8 cups double cream
10 5⁄8 ounces After Eight After Dinner Mints

Equipment Needed

Heatproof bowl
Saucepan
Tabletop mixer or electric hand whisk
Loaf pan (6.5 x 22cm)
Saran wrap (cling film)
Piping bag with a large nozzle (or zip-lock bag)
Blowtorch (optional)
Serrated knife

Instructions

Begin by preparing the chocolate. Break the dark chocolate into pieces and place them in a heatproof bowl.
Assemble a bain-marie. Pour a small amount of water into a saucepan, ensuring the water doesn’t touch the bottom of the heatproof bowl when placed on top.
Place the saucepan over gentle heat. Warm the water until the chocolate has completely melted.
Remove the bowl from the heat and allow the melted chocolate to cool slightly.
In a separate large bowl, combine the softened butter and half the caster sugar.
Using a tabletop mixer or an electric hand whisk, beat the butter and sugar mixture until it becomes exceptionally light and creamy.
Beat in the cocoa powder until fully incorporated, ensuring no lumps remain.
Carefully separate the eggs. The egg whites can be frozen for future use (meringues, anyone?). Place the egg yolks into a third bowl.
Add the remaining caster sugar to the egg yolks and beat together until the mixture becomes pale and creamy.
To check if the egg yolk mixture has reached the correct consistency, lift the beater and make a figure-of-eight shape in the mixture. It should hold its shape for a brief moment. This indicates it has enough air incorporated.
In a fourth bowl, whip the double cream until it thickens and forms soft peaks. Be careful not to overwhip; you want it softly billowy, not stiff.
Pour the slightly cooled melted chocolate into the butter mixture. Gently stir until everything is thoroughly combined.
Now, carefully fold in the egg yolk mixture to the chocolate-butter mixture. Be gentle to maintain the airiness.
Once the egg yolk mixture is fully incorporated, gently stir in the whipped cream. Again, be mindful not to deflate the mixture.
Line your loaf pan (6.5 x 22cm tin) with three layers of saran wrap, ensuring a generous overhang of about 3 7/8 inches on all sides. This overhang will be crucial for easily removing the marquise later.
Transfer the chocolate mixture into a large piping bag fitted with a large nozzle. If you don’t have a piping bag, a plastic zip-lock bag with a corner snipped off will work.
Pipe a layer of the chocolate mixture evenly over the bottom of the prepared loaf pan.
Cover this layer with a layer of After Eight mints. You may need to cut some of the mints in half to ensure they fit snugly.
Pipe another layer of chocolate cream over the After Eights.
Follow with another layer of After Eight mints.
Continue layering chocolate cream and After Eight mints until the tin is full, ending with a chocolate cream layer on top. Aim for four layers of chocolate mints.
Fold the overhanging saran wrap over the top of the marquise, sealing it completely.
Chill the marquise overnight or for up to two days. This allows the flavors to meld and the marquise to set firmly.
Just before serving, place the marquise in the freezer for 10 minutes. This brief freezing period makes it easier to slice cleanly.
To unmold, place the tin, bottom side up, onto a serving plate. Slide off the tin and carefully peel away the saran wrap.
(Optional) If you have a blowtorch, quickly run the flame over the surface of the marquise to give it a glossy sheen. Alternatively, dip a palette knife in boiling water and smooth the surface with the hot knife.
Use a serrated knife dipped in boiling water to cut the marquise into slices. Wipe the knife clean between each slice for a neater presentation.

Expert Tips & Tricks

Quality of Chocolate: Using high-quality chocolate is essential for the best flavor and texture. Valrhona 70% is recommended, but any good quality dark chocolate with a high cocoa content will work well.
Cooling the Chocolate: Make sure the melted chocolate isn’t too hot when adding it to the butter mixture. If it’s too hot, it can melt the butter and ruin the texture.
Folding Technique: When folding in the egg yolk mixture and whipped cream, be gentle and avoid overmixing. Overmixing will deflate the mixture and result in a dense marquise.
Freezing Time: Don’t skip the brief freezing before slicing. It makes a huge difference in achieving clean, even slices.
Serving Temperature: The marquise is best served chilled, but not straight from the freezer. Allowing it to sit at room temperature for a few minutes before serving will enhance the texture and flavor.

Serving & Storage Suggestions

Serve the Chocolate Marquise chilled, sliced into elegant portions. A dollop of lightly sweetened whipped cream or a dusting of cocoa powder makes a beautiful garnish.

Store any leftover marquise in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 1 month. Thaw in the refrigerator overnight before serving. While freezing is possible, it can slightly affect the texture, making it a bit more dense.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	574.7 kcal	N/A
Calories from Fat	479 g	83%
Total Fat	53.2 g	81%
Saturated Fat	32.2 g	160%
Cholesterol	244.5 mg	81%
Sodium	76.4 mg	3%
Total Carbohydrate	29.1 g	9%
Dietary Fiber	7.2 g	28%
Sugars	15.5 g	62%
Protein	10.6 g	21%

Variations & Substitutions

Mint Extract: If you can’t find After Eight mints, you can use a few drops of peppermint extract in the chocolate mixture for a similar flavor profile. Start with a small amount and add more to taste.
Different Chocolate: Experiment with different types of dark chocolate, such as a dark chocolate with orange or chili for a unique twist.
Nuts: Add a layer of chopped nuts, such as hazelnuts or almonds, for added texture and flavor.
Boozy Version: A tablespoon or two of your favorite liqueur, such as Grand Marnier or Frangelico, can be added to the chocolate mixture for an extra layer of flavor.
Berry Compote: Serve with a fresh berry compote for a contrast of flavors and textures.

FAQs (Frequently Asked Questions)

Q: Can I make this marquise ahead of time?
A: Absolutely! In fact, it’s best to make it at least a day in advance to allow the flavors to meld and the marquise to set properly.

Q: Can I freeze the marquise?
A: Yes, the marquise can be frozen for up to a month. Thaw it in the refrigerator overnight before serving. Be aware that freezing may slightly alter the texture.

Q: What if I don’t have a piping bag?
A: A zip-lock bag with a corner snipped off works perfectly well as a substitute for a piping bag.

Q: How can I get clean slices?
A: Dipping a serrated knife in boiling water and wiping it clean between each slice is the key to achieving neat, even slices.

Q: The marquise is too rich! What can I serve with it to balance the flavors?
A: A dollop of lightly sweetened whipped cream, a scoop of vanilla ice cream, or a fresh berry compote will help to cut through the richness of the chocolate.

Final Thoughts

This Chocolate Marquise with After Eight Mint Surprise is an elegant and decadent dessert that’s sure to impress. Don’t be intimidated by the list of ingredients or steps – it’s actually quite straightforward to make. The combination of rich, dark chocolate and refreshing mint is simply divine. So go ahead, treat yourself and your loved ones to this unforgettable dessert. I’d love to hear your feedback and any variations you try!

Chocolate Marquise Recipe