Mini chocolate marquise with pomegranate and clementine compote Recipe

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1 hr

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.

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Top Tip

You can make these puds a day ahead of serving them.