Mini chocolate marquise with pomegranate and clementine compote recipe

Click to rate
(0 ratings)
Sending your rating
serves: 4
Skill: medium
Prep: 1 hr
  • We earn a commission for products purchased through some links in this article.
  • 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

    Ingredients

    • 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

    Method

    • 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.

    Click to rate
    (0 ratings)
    Sending your rating