Marquise au Chocolat (French Chocolate Terrine)
A dense, silky chocolate loaf somewhere between mousse and truffle, sliced and served with fresh raspberries.
- Time35 min plus chilling
- LevelMedium
- Costabout £0.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Line a 900 g loaf tin with cling film, leaving some overhanging the sides.
- 2
Melt the chocolate and butter together in a bowl over barely simmering water, stirring until smooth. Take off the heat.
- 3
In another heatproof bowl whisk the egg yolks and sugar over the simmering water for 5 minutes until thick, pale and hot to the touch. This gently cooks the yolks.
5 min - 4
Beat the yolk mixture into the chocolate until smooth. Leave to cool for 10 minutes.
10 min - 5
Whip the cream to soft peaks and fold it in, a third at a time, until no streaks remain. Spoon into the tin and level the top.
- 6
Cover and chill for at least 6 hours, or overnight. Turn out, dust with cocoa and serve in thin slices with the raspberries.
360 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
