CHOCOLATE MARQUISE
31/2 leaves gelatine 55ml water 110ml strong hot coffee 22.5ml sugar 55ml liqueur (rum) 225g dark chocolate 175g butter, softened 100g icing sugar 5 egg yolks 5 egg whites pinch salt.
Serves: 12
Source: Cocolat
METHOD
31/2 leaves gelatine 55ml water 110ml strong hot coffee 22.5ml sugar 55ml liqueur (rum) 225g dark chocolate 175g butter, softened 100g icing sugar 5 egg yolks 5 egg whites pinch salt.
Serves: 12
Source: Cocolat
METHOD