Chocolate marquise with coffee crème anglaise and cocoa nib praline
- Preparation and cooking time
- Total time
- + freezing
- A little effort
- Cuts into 12
Skip to ingredients
cocoa nib praline
- 3 tbsp cocoa nibs
- 200g caster sugar
chocolate marquise
- 400g 70 per cent dark chocolate
- 200g unsalted butterat room temperature
- 60g golden caster sugar
- 1 tsp vanilla extract
- 6 eggsseparated
coffee crème anglaise
- 4 egg yolks
- 2 tbsp caster sugar
- 300ml milk
- 284ml pot single cream
- 3 tbsp strong espresso coffeecooled to room temperature (instant is fine)
Nutrition:
- kcal551
- fat38.8g
- saturates20.6g
- carbs44.2g
- fibre2.3g
- protein9.2g
- salt0.18g
Method
step 1
Line a 1kg loaf tin with clingfilm. To make the cocoa nib praline, spread the cocoa nibs out on a baking sheet lined with silicone paper or lightly oiled foil.
Gently heat the caster sugar in a heavy frying pan until the sugar melts, swirl the pan gently every now and then to encourage the sugar to melt evenly but don’t stir or the sugar could crystallise.
When the sugar has turned to liquid and then a deep amber-coloured caramel, pour it quickly over the cocoa nibs. Cool completely then break into shards.step 2
For the marquise, gently melt the chocolate and butter in a microwave or in a heatproof bowl set over, not in, a saucepan of simmering water. Stir in the sugar and vanilla extract. Whisk in the egg yolks, one by one, until smooth.
step 3
In a clean bowl, whisk the egg whites with a pinch of salt to form stiff peaks. Mix a heaped tbsp of egg white into the chocolate mixture to loosen it, then carefully fold in the rest using a large metal spoon or a spatula to retain as much air as possible.
Pour into the loaf tin and tap on the surface a couple of times to distribute the mixture evenly. Cover tightly with clingfilm and freeze for at least 8 hours or overnight.step 4
To make the coffee crème anglaise, whisk the egg yolks and sugar together in a bowl. Put the milk and cream in saucepan and heat until they just reach simmering point. Pour onto the egg mixture, whisking constantly until blended.
Rinse the pan out and return the custard to it. Cook over a medium heat for a few minutes, stirring constantly until the mixture thickens enough to coat the back of a spoon. Remove from the heat and stir in the coffee. Cover the surface with clingfilm and leave to cool.step 5
To serve, turn the marquise out, removing the clingfilm, and cut into slices (dip your knife into hot water, to make it easier). Spoon a little coffee crème anglais onto each plate and sprinkle the slices of marquise with praline.
