Marquise au Chocolat is a traditional French recipe for a classic indulgent dessert of chocolate in a whipped egg-white base that's chilled in the refrigerator and decorated with kiwi fruit slices. The full recipe is presented here and I hope you enjoy this classic French version of: Marquise au Chocolat.
Prepare a bain-marie and chop the chocolate and butter before inserting to melt. Whilst the chocolate and butter is melting whisk the egg whites, adding the sugar a little at a time until the mixture stands in stiff peaks.
Squeeze the juice from one lime and half a lemon, and add the cinnamon. When the chocolate and butter has molten add-in the cocoa powder and yoghurt, stirring until mixed then take from the heat and add the citrus juice.
Quickly transfer the chocolate mixture into a large bowl and fold in the whisked egg whites. Fold carefully with a spatula to maintain aeration.
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When mixed transfer to a suitable oblong dish top (about 15cm 30cm with the kiwi fruit and place in the refrigerator over night. Serve garnished with mint and a dollop of crème fraiche.
For an added richness add a measure of Amaretto or Cognac along with the citrus juice.
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