Chocolate Marquise
Chocolate Marquise
Ingredients
- 2 tbsp gelatin
- 1/3 cup (75 ml) water
- 20 oz (560 g) dark chocolate, chopped
- 1 cup (225 g) unsalted butter
- 1/2 cup (125 ml) honey
- 5 eggs, lightly beaten
- 1/4 cup (60 ml) water
- 2 tbsp sugar
- 1 tbsp Earl Grey tea leaves
- 6 oranges, peel and pith removed, and cut into segments
- 1 1/2 cups (205 g) fresh raspberries
Instructions
- Lightly oil an 8 x 5-inch (20 x 10 cm) loaf pan and line it with plastic wrap.
- In a small bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Microwave for a few seconds until the gelatin dissolves.
- In a bowl over a saucepan of simmering water, melt the chocolate and butter with the honey. Whisk in the gelatin and the eggs and continue whisking for 2 minutes to dissolve the gelatin. Transfer to the loaf pan and refrigerate overnight.
Chocolate Marquise