The Venezuelan Chocolate Marquise is a luxurious and velvety dessert that exemplifies the elegance of chocolate in its purest form. Originating from French culinary traditions and perfected in Venezuela, this dessert showcases the exquisite quality of Venezuelan cacao. It has a rich, dense texture that is reminiscent of a chocolate mousse but with a more sophisticated, melt-in-your-mouth experience.
This decadent treat begins by meticulously preparing a loaf pan with plastic wrap to ensure an easy release. High-quality dark chocolate is melted to become the base of the marquise, setting the stage for an indulgent flavor profile. The unsweetened cocoa powder and heavy cream are whisked to form soft peaks, adding an airy lightness and depth to the marquise.
The process of creaming unsalted butter and sugar together infuses the dessert with an ethereal lightness. The addition of egg yolks enriches the texture, resulting in a smooth and cohesive mixture. When the slightly cooled, melted chocolate is gently combined with the whipped butter mixture—alongside hints of dark rum and pure vanilla extract—it creates a harmonious blend of flavors punctuated by a pinch of salt.
The incorporation of whipped egg whites, which are delicately folded in, ensures that the marquise achieves its characteristic light and airy consistency. Once transferred to the prepped loaf pan and chilled, the marquise sets to a firm, sliceable delight, perfect for serving chilled slices that reveal its flawless, luscious texture.
Noteworthy for its complexity in preparation, the Venezuelan Chocolate Marquise is a testament to the finesse required to elevate chocolate into a stunning culinary masterpiece. Its rich flavor, wonderfully accentuated by the quality of Venezuelan chocolate, makes it a celebrated dessert, perfect for special occasions and guaranteed to impress.
Ingredients
7 oz Dark chocolate (70% cocoa)
1/4 cup Unsweetened cocoa powder
1 cup Heavy cream
1/2 cup Unsalted butter, room temperature
1/2 cup Granulated sugar
4 Large egg yolks
2 tbsp Dark rum (optional)
1 tsp Pure vanilla extract
Pinch of salt
4 Large egg whites
1/4 cup Confectioners’ sugar
Directions
1. **Prepare the baking pan**: Line a loaf pan with plastic wrap, leaving enough overhang to cover the top later.
2. **Melt the chocolate**: In a double boiler or microwave, melt the dark chocolate until smooth. Once melted, set aside to cool slightly.
3. **Combine cocoa powder and heavy cream**: In a mixing bowl, whisk together the unsweetened cocoa powder and heavy cream until it reaches soft peaks. Set aside.
4. **Cream the butter and sugar**: In another bowl, beat the unsalted butter and granulated sugar together until light and fluffy.
5. **Add egg yolks**: Gradually add the egg yolks to the butter mixture, one at a time, beating well after each addition.
6. **Incorporate melted chocolate, rum, and vanilla**: Slowly add the melted chocolate to the butter mixture, mixing until well combined. Stir in the dark rum (if using), vanilla extract, and a pinch of salt.
7. **Fold in the whipped cream mixture**: Gently fold the whipped cream and cocoa mixture into the chocolate mixture, being careful not to deflate the cream.
8. **Whip egg whites**: In a clean bowl, beat the egg whites until soft peaks form. Gradually add the confectioners’ sugar and continue beating until stiff peaks form.
9. **Fold egg whites into chocolate mixture**: Carefully fold the egg whites into the chocolate mixture until fully incorporated.
10. **Transfer to pan**: Pour the mixture into the prepared loaf pan, spreading it evenly.
11. **Chill**: Cover the marquise with the overhanging plastic wrap and refrigerate for at least 4 hours, or until firm.
12. **Serve**: Unmold the marquise from the loaf pan and cut into slices. Serve chilled.