A silky, rich chocolate marquise set in a 20cm tin over a biscuit base — no baking required for the filling. Chilled until set and covered with grated chocolate.
👩🍳 Method
1
Mix the crushed biscuits with the melted butter. Press into the base of a 20cm tin and chill.
2
Mix the gelatin powder with the water and leave to bloom.
3
Heat the milk and sugar together until just simmering. Whisk in the egg yolks and heat gently until thickened.
4
Add the chopped chocolate to the hot custard and stir until melted and smooth.
5
Mix the bloomed gelatin into the chocolate mixture until dissolved.
6
Whip the cream to soft peaks. Fold into the chocolate mixture.
7
Pour over the biscuit base and refrigerate until set.
