Chocolate Marquise

Rachel 0

"This recipe is very chocolaty and I always get asked to make it. You can substitute half the cocoa powder for drinking chocolate to make it less rich."

Ingredients 20 m {{adjustedServings}} servings 446 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 34.1 g
  • 52%
  • Carbs:
  • 36.3g
  • 12%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 235 mg
  • 78%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In the microwave or in a small saucepan over low heat, melt chocolate, stirring until smooth.
  2. In a bowl, cream together butter and cocoa powder. In a separate bowl, beat egg yolks. Dissolve instant coffee in water and beat dissolved coffee, sugar and honey into egg yolks until smooth. Slowly beat in slightly cooled chocolate. Beat in cocoa mixture.
  3. Whip cream until stiff peaks form and fold into chocolate mixture. Chill until serving.
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Chocolate Pot De Crème

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  • Note
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
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Reviews 7

  1. 8 Ratings


This is so chocolaty and my kids ate it so quick! Quite complicated the firsttime round, but well worth it!!

Katie P

I'm only giving this 5 stars because of the changes I made to it. I was a little nervous about the raw eggs, and 1/2 c of coffee seemed like a lot, too. These are the differences in ingredients that I went with: 3.5 oz dark choc cadbury bar 2 tbsp instant coffee granules just enough water to dissolve the coffee, maybe a tsp, didn't actually measure, just got it wet did not use honey at all because I forgot, but it didn't matter, it was fantastic without it 6 tblsp butter Changes to the directions: In my countertop mixer, I beat the eggs and sugar for about five min, or until pale yellow. Using a double boiler (or make-shift one in my case), I put the egg mixture in the pot and started adding the chocolate a little at a time until it was melted and smooth, then added the butter, about a tblsp at a time until all smooth. Next I removed the mixture and returned to the mixer. I dissolved the coffee and added it to the mixture, mixed, then began adding the cocoa powder a little bit at a time until smooth. The mixture will be very thick at this time. I whipped the heavy cream until stiff peaks formed, then tried to fold it it, but it looked lumpy, so I jsut took a whisk to it to get the lumps out. When it was smooth, I put it in my lined pan and refridgerated for about 8 hours. It turned out perfect! I chose to put my in a shallow pan, instead of a loaf pan so that I could use a cookie cutter to make a heart (Valentine's Day). Highly recommend this dessert!


This was very rich and decadent, so I will not be making this often. The flavor was excellent and I did not think the coffee flavor was too much, even though I used espresso powder! I did have some problems with the directions. I could not get the butter and cocoa powder to combine, and wondered if the directions should have read to combine the butter with the sugar. Despite the wonderful taste, the finished product had small lumps of butter that I could not beat in, and the sugar never dissolved, leaving a grainy texture to the dessert.