300 g / 1 3/4c Semi-sweet chocolate, chopped
112 g / 1/2 cup Mirage margarine
250 ml / 1 cup 35% whipping cream
60 g / 1/4 cup Granulated sugar
2 g / 1/2 teaspoon Cream of tartar
5 eggs, separated
- In a saucepan, gently melt the chocolate and Mirage margarine. Remove from the heat and set aside.
- In a separate heat-safe bowl, mix together the 5 egg yolks and half of the sugar. Over a pot of simmering water begin whisking the eggs and sugar. You want to continue whisking the mixture until it starts to become light and fluffy. Continue whisking until the egg mixture is warm, and you can no longer feel grains of sugar when rubbed between two fingers. Turn off the heat and set the pot aside.
- Once the yolk mixture is cooked, add the melted chocolate and margarine to the yolks and gently stir with a rubber spatula until combined. Keep this mixture warm, by placing it on the pot with the heat turned off.
- In another bowl, beat the egg whites with the cream of tartar and the other half of the sugar until stiff peaks form.
- Fold about a 1/2 cup of the egg whites into the melted chocolate mixture and then add the remaining whites, folding gently with a spatula. Set this aside in a cool place.
- While the chocolate mixture is resting, begin slowly whipping the cream with an electric mixer, until medium peaks are achieved. Once whipped, fold half of the whipped cream into the chocolate. Once combined fold the remaining whipped cream into the chocolate.
- Portion the chocolate marquise into individual serving dishes and chill, covered for at least 4 hours before serving.
- To add a little more excitement to this dish, try lining the bottom of the serving dishes with a thin layer of rich chocolate cake.
- If chocolate mint is a favourite combination of yours, try adding 1 teaspoon of mint extract to the egg yolks while they are being whisked.
- Now if you’re the type that prefers a hint of citrus with your chocolate, add in a 1/4 tsp of orange zest to the yolk mixture while it is cooking.