Dark And White Chocolate Marquise with Coffee Cream And Fro

Ready in 1h

Try this Dark And White Chocolate Marquise with Coffee Cream And Fro recipe, or contribute your own.


1 pk Langues de Chat biscuits
; strawberries, fruit, kiwi,
10 fl Double cream; (for coffee
1 Egg white
; grapes, figs, star
10 fl Heavy Cream
A glass of rum
2 ts Instant coffee; (for coffee
A selection of fresh fruits
8 fl Heavy Cream
10 oz White chocolate
1 ts Caster sugar; (for coffee
Some mint leaves and sifted
; garnish
8 oz Plain dark chocolate
Caster sugar

Original recipe makes 1 servings



Line the loaf tin with oiled greaseproof paper. Briefly dip the biscuits in the rum and line the bottom and sides of the tin facing the rounded pale side inwards. Keep some in reserve for the top. In separate double saucepans melt the two chocolates. Take off the heat and Stir in the cold cream. Pour the chocolate mixtures into the waiting tin alternating the dark and white to form layers. Allow to set for at least an hour and a half in a cold fridge. Turn out and cut into thickish slices decorated with frosted fruits, mint leaves and a dusting of icing sugar.

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