Marquise of Chocolate

A Phil Matthews recipe



  • 80g plain chocolate
  • 6 egg yolks
  • 125g caster sugar
  • 20g granulated coffee dissolved in 30ml water
  • 50g clear honey
  • 125g butter
  • 80g cocoa powder
  • 225ml double cream



  • Carefully melt the chocolate and mix with egg yolk, coffee, sugar and honey
  • Soften the butter and cream it with the cocoa powder, then stir into chocolate mix
  • Whip cream to a soft peak and fold into the mix
  • Lightly butter a terrine mould or loaf tin and line with cling film
  • Pour mix into the mould, smooth out and cover
  • Pop in the fridge over night (bets 24 hours)


To serve dip mould in hot water for 10 seconds and carefully turn out. Slice with a hot knife and serve decorated with honey roasted pistachios, almonds and orange segments. For an extra treat serve with a spoonful of creme fraiche flavoured with orange zest. 

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