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Chocolate Valentine Marquise

Use Silver Star Heart Cake Tin- 1117

For a rich and decadent Valentine dessert this recipe makes a most impressive centrepiece. It is surprisingly easy to make and is ideal for chocolate lovers.

We have decorated our heart with some beautiful shop bought hand made chocolate roses but you could decorate it in any way you like perhaps with pastel coloured sugar roses or just one fresh red rose bud. Alternatively just dust the top of the Marquise with cocoa powder or icing sugar.

Serves 4 – 6

225g ( 8oz) good quality plain chocolate
110g ( 4oz) unsalted butter
4 egg yolks, medium
75g ( 3oz) caster sugar
1 teaspoon chocolate essence – optional
300ml ( 1/2pt) double cream

To decorate

Chocolate roses
Chocolate leaves
A little cocoa powder
A little icing sugar

Break the chocolate into pieces and place in a bowl with the butter. Place the bowl over a pan of simmering water and melt the chocolate and butter together gently. Stir well until smooth and glossy. Leave to cool, stirring occasionally, but do not allow to set.

Put the egg yolks and caster sugar into a large bowl and whisk together until thick, pale and fluffy.

Slowly whisk in the cooled chocolate mixture and add the chocolate essence – if used.

Whip the cream until it forms soft peaks.

Fold the cream carefully and thoroughly into the chocolate mixture.

Spoon the mixture into the heart pan and smooth the top.

Chill in the refrigerator for 3 – 4 hours until firm and set.

To turn out.

Dip the mould in warm water for a few seconds. Very carefully, using a plastic knife, loosen around the edge of the heart. Take your time easing the Marquise from the tin onto a large serving plate – it will slowly come out in one piece.

Smooth the top of the Marquise with a palette knife to give a neat finish.

To decorate

Arrange the chocolate roses or decoration of your choice on the Marquise.

Dust the Marquise with cocoa powder and icing sugar.

Suitable for freezing

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