No Bake Chocolate Marquise

For the ultimate sweet treat this Valentine’s Day – No Bake CHOCOLATE MARQUISE! Easy, yummy and perfect for the chocolate lover in you!

For the ultimate sweet treat this Valentine's Day - No Bake CHOCOLATE MARQUISE! Easy, yummy and perfect for the chocolate lover in you! |

If there is one chocolate dessert that my husband truly loves it is Chocolate Marquise – a classic French chocolate dessert that requires no baking (just chilling) but the result is sublime and is the ultimate chocolate lover’s dream! I honestly cannot think of any dessert that’s more chocolatey than this – bittersweet chocolate, egg yolks, butter and sugar are beaten together then lightened with some egg whites. To give it even more intensity – a little coffee is added to the mix! Wow! This is seriously only for the ultimate chocolate lovers and admittedly, my hubby and I are huge chocolate fans, especially of the dark and bittersweet variety so this is right up our alley.

Though chocolate marquise is fairly simple in its ingredients, it can be turned into a very elegant dessert as it can be molded into various shapes (depending on what pan you use) and served with fresh fruits and for me the best pairing would be some sugar-dusted sweet-tart raspberries! This recipe came from my mother-in-law and she often makes this when we visit England and because fares for a family of 4 are always sky-high we don’t get to see them that often. I think my hubby misses this great dessert so much that For Valentine’s Day he requested me to make this for him. I was naturally scared because I know that his mom makes the best Choco Marquise and I don’t know if I can duplicate it but since it’s a special day I thought I ought to at least give it a try. It was amazing!!! Even though my mixer did not cooperate well (it broke down) so I wasn’t able to totally reach the stiff peak for the egg whites, the chocolate still came out great. If you don’t want a very strong coffee taste – use mild coffee granules – I used the Starbucks ready brew and that was intense.  However, I discovered that after the cake has rested for 1 day – the coffee taste actually mellowed and the taste was even better – that is if you can wait for another day! Also, make sure that you use the best chocolate you can buy – a serious chocolate dessert like this demands a seriously excellent chocolate too!

For the ultimate sweet treat this Valentine's Day - No Bake CHOCOLATE MARQUISE! Easy, yummy and perfect for the chocolate lover in you! |

This recipe can easily be doubled too if you want to make it for guests but since we are not a huge family I only made half a batch. If you are doing this for company do a double batch (just double the ingredients) so that when you place it in the loaf pan, it’s much taller in height and not flat. Below is what it looks like when you just do a half-batch, like I did. It will look more like a big chocolate slab rather than a chocolate loaf. I think I used a big loaf pan too that’s why it wasn’t very tall. The good thing about this is that you can cut them into small squares and serve them in individual cups. As I mentioned this is an intense chocolate dessert so you don’t need a huge piece to serve it, unless that’s what you want. It’s quite more-ish though so be aware that you’ve been warned! 🙂

You can serve this dessert in small individual squares as shown below. Enjoy!

For the ultimate sweet treat this Valentine's Day - No Bake CHOCOLATE MARQUISE! Easy, yummy and perfect for the chocolate lover in you! |

Note: This recipe uses raw eggs, so beware that raw eggs may not be safe for the very young, pregnant women, the elderly, the ill, and those with immune-system disorders. For more details on egg safety, check out this link.

For the ultimate sweet treat this Valentine's Day - No Bake CHOCOLATE MARQUISE! Easy, yummy and perfect for the chocolate lover in you! |


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American and Metric

225 gm (8 oz) Bittersweet Chocolate

100 gm (4 oz) Unsalted Butter (softened or room temp)

175 gm (6 oz – 3/4 cup) Icing or confectioner’s Sugar

3 Eggs (separate the yolks from the whites)

1/2 teaspoon instant coffee granules dissolved in 1 teaspoon of water

For the Chocolate sauce

100 gm (4 oz / 1/2 cup) caster or super-fine baking sugar

50 gm (2oz  / 1/4 cup) Cocoa Powder


Line an (8 x 4 x 2 in) loaf tin with clear film (saran wrap), allowing it to overlap the sides and ends. Break the chocolate into a small heat-proof bowl and place over a saucepan of simmering water (not boiling) until melted. Make sure the bowl does not touch the water. Stir until smooth. Remove the bowl from the pan and allow to cool slightly.

In a mixing bowl, cream the butter and the confectioner’s sugar until soft and smooth. Separate the eggs, beating the yolks into the creamed butter one at a time. Beat in the dissolved coffee granules, add the chocolate and mix well. Beat the egg whites until stiff. Fold one third of the beaten whites into the chocolate mixture to lighten it, then gently fold in the remainder.

Spoon the mixture into the prepared loaf tin and spread evenly. Chill until firm for at least 4 hours.

Meanwhile, measure 1/4 pint water (about half a cup) and the caster sugar for the chocolate sauce. Stir over a low heat until the sugar has dissolved and the syrup is boiling. Add the cocoa powder and whisk until smooth. Cool and refrigerate. (I used only about 1/4 cup water and the chocolate sauce was thick).

Lift the Chocolate Marquise and invert onto a plate. Let it sit for 10-15 minutes in room temp after you’ve taken it out of the fridge to soften it a little (so it won’t crumble when you cut it). For easier cutting, use a non-serrated knife that’s been dipped in warm water. Drizzle with the chocolate sauce and top with some sugar-dusted raspberries. Glazed apricots, fresh strawberries can also be served with this sweet and chocolatey dessert for sharpness of flavour and colour contrast.

For the ultimate sweet treat this Valentine's Day - No Bake CHOCOLATE MARQUISE! Easy, yummy and perfect for the chocolate lover in you! |

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This recipe is featured at Slow Roasted Italian Ladies’ Night – Linky Party.



    • February 19, 2013 / 1:45 am

      Thanks, Cindy! Yes…that's right. We do love this and it gets better each day…if we don't end up eating all of it the first day!

    • I made this for my friends birthday treat, as we'd been to a REALLY expensive restaurant the week before, she'd had it there and loved it, and she said it was just as good! I made a raspberry coolé to go with it, delicious!

    • August 13, 2013 / 1:33 am

      Thank you so much for your feedback and am so glad you enjoyed it! 🙂

    • February 20, 2013 / 2:22 am

      You're welcome, Melissa! This is a family favorite!

  1. February 21, 2013 / 1:54 pm

    Oh this is absolutely decadent….. 9am in the morning and I want dessert…

    haha! thanks for the great recipe!

    • February 24, 2013 / 2:51 am

      Jen! I know what you mean, I can wake up early in the morning and when I see this I'll probably want it for breakfast! Thanks for stopping by.

  2. February 24, 2013 / 2:41 pm

    That's beautiful! Very silky and rich looking.

    • February 26, 2013 / 1:57 am

      Thanks, Greg! It's truly a great recipe.

  3. March 28, 2013 / 5:10 am

    This looks amazing Abby! I'm going to have to try it!

    • March 31, 2013 / 2:57 am

      Thanks, Cynthia! We love this!!! I have to exercise portion control 'cause it's too more-ish! Thanks for stopping by!

  4. March 31, 2015 / 11:13 pm

    I'm thinking of making this for a rather large group.DO you think that I could pipe it into small mounds on a cookie sheet and freeze it that way? I thought it might look lovely and be easier to portion that way… Your thoughts?

    • April 1, 2015 / 4:32 am

      I think that's a great idea. Often I have to slice it into smaller pieces anyway so pre-slicing them would be easier after all it's no bake. Thanks for asking Audrey.

  5. February 11, 2016 / 4:24 am

    This Chocolate Marquise looks freaking amazing!

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