Mini chocolate marquise with pomegranate and clementine compote are a fancy little treat if you’re hosting a dinner party for your friends and family. They’re not as hard as you may think to make and really do look the part as a posh dessert
- 150g 70% cocoa solids chocolate, chopped
- 125g butter, cubed
- 3tbsp brandy, cointreau or whisky
- 75g caster sugar
- 1 medium egg, plus 2 egg yolks
- 2tbsp cocoa powder, sifted
- 175ml double cream
- For the compote:
- 1 large pomegranate, seeds only
- 7 clementines, 5 peeled and segmented, 2 juiced
- Pinch ground cinnamon
- 4tbsp caster sugar
Melt chocolate, butter and brandy in a heatproof bowl set over a pan of barely simmering water. Stir and leave to cool for 30 mins.
Whisk egg and yolks using an electric hand whisk until it leaves a trail that remains visible for a few seconds. Gently melt the sugar with 2 1/2 tbsp water in a pan until dissolved completely. Increase the heat and boil for 2 mins exactly until syrupy, but still clear, slowly pour this into the egg mixture, whisking on a high speed as you go. Whip cream to soft peaks, add cocoa and whip briefly. Fold into the chocolate mixture with the eggs, until smooth.
Spoon into 6 oiled ring moulds set on a flat large tray or use ramekins, levelling the surface. Chill for 3 hours or overnight.
Melt sugar in a frying pan with clementine juice and cinnamon, when dissolved add the clementine segments and cook gently for 2 mins. Remove from the heat and stir through the pomegranate.
Remove the rings from the marquise by rubbing with a warm cloth or waft a blow-torch around each very quickly. Top with the compote just before serving.
Top tip for making Mini chocolate marquise with pomegranate and clementine compote
You can make these puds a day ahead of serving them.