French cooking France

How do you make a delicious chocolate marquise?

Some date its creation back to the 17th century, and it's even said that Madame de Sévigné knew this recipe, which I'm sharing with you and which my grandmother made every Christmas.


A real chocolate marquise is made like this


The ingredients

(Serves 8)


For the marquee

  1. 6 eggs
  2. 10 Cl rum (you can also make cognac or calva...) or just 10 Cl sugar water (or vanilla water)
  3. 10 Cl water
  4. 32 spoon cookies.
  5. 100 grams sugar
  6. 250 grams dark chocolate
  7. 200 grams butter (soft)


For the custard

  • 2 vanilla beans
  • 8 egg yolks
  • 100 grams sugar
  • 100 Cl milk (whole! not semi-skimmed).




The process


1 Cream the butter first

  • Take the butter out of the refrigerator half an hour before working with it and leave it at room temperature.
  • When soft, place in a bowl.
  • Work it energetically with a spatula until it takes on the texture of an ointment (hence the name ointment butter).


2 Prepare the cookies with a spoon

  • Pour 10cl of rum with 10cl of water into a shallow dish.
  • Dip each of the 32 boudoirs in the mixture.
  • Arrange the boudoirs on the mould (a buttered cake tin will do, but a high-sided glass mould is best).


3 Prepare the interior of the sunblind

  • Melt the chocolate in a bain-marie
  • separate the whites from the yolks
  • Pour the melted chocolate, softened butter, sugar and egg yolks into a bowl and mix vigorously (a mixer is best).
  • Beat your egg whites until stiff
  • Add them to the previous mixture, folding them in with a spatula.


4 Assembly.

  • Pour the mixture into the mould where the cookies are already spooned.
  • Refrigerate for 5 hours.



5 Prepare the custard

  • separate the yolks from the whites
  • split the two vanilla pods in half and scrape out the seeds, setting them aside
  • Heat the milk
  • Add the vanilla seeds and the 2 pods.
  • Meanwhile, beat the eggs and sugar in a saucepan until the mixture whitens.
  • Put it on a low heat
  • Take the saucepan and put the milk on high heat (but stir so that it doesn't stick).
  • When the milk is boiling, use a strainer to pour 1/4 onto the egg yolk and sugar mixture in the egg and sugar pan.
  • Collect the pods in the filter and discard them.
  • Mix briskly
  • Pour in 1/3 of the hot milk and stir briskly.
  • Pour in the rest of the milk and stir with a spatula, making 8s.
  • Chill your custard in the fridge for a good 5 hours.



6 Just before serving

  • Unmould the marquise onto a long oval dish
  • Pour the custard around
  • Keep some custard in a container and place it on the table for guests to help themselves.



To remove the marquise from the mold, place the mold in a container of very hot water.

Jérôme Prod'homme

Jérôme Prod'homme

Jérôme is "monsieur de France" the author of this site.