Chocolate marquise Preparation
Let the chocolate melt slowly in a bowl placed in a pan with hot water (bain marie)
Add the butter and whisk until you obtain a smooth texture
In a separate bowl, filter through a fine sieve the white of your eggs, scraping the bottom of the sieve with a knife
Lightly whisk your eggs with a pinch of salt to incorporate some air until it has a fluffy texture
Then add your mixture to the chocolate bowl and strongly whisk until the texture is perfectly smooth
To link all ingredients, add a big spoonful of thick fresh cream
In a container with the inside oiled and wrapped with baking paper, pour the mixture and let in the fridge ideally for 3 days to allow it to take a shiny solid texture so that it can be cut in slices and still hold its shape
You can decorate the recipe below with strawberries, or any berries at your liking and add mint leaves
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