DARK CHOCOLATE TRUFFLE MARQUISE WITH MINT CHOCOLATE CENTRE

Serves 8 to 10

Whether you serve this dessert on its own or with pouring cream, you'll be asked for more!

For the plain chocolate mixture

1. A 200 bar of plain chocolate, broken into pieces, plus extra for chocolate curls
2. 150 ml milk
3. 55g unsalted butter, softened
4. Some double cream, lightly whipped

For the chocolate mint mixture

5. 200g bar of chocolate
6. 85ml milk
7. 55g unsalted butter, softened
8. Some double cream, lightly whipped

You will need

9. A 900g loaf tin, lined with cling film

Procedure
1. Melt the plain chocolate and chocolate mint creams with their milk in separate heatproof bowls placed over pans of simmering water. Remove from the heat and leave until almost cold.
2. Beat the butter into each mixture until smooth, then fold in the whipped cream.
3. Spoon two-thirds of the plain chocolate mixture into the prepared tin, smoothing over the base and up the sides.
4. Spoon the chocolate mint mixture into the centre. Then spread the remaining plain chocolate carefully and lightly on top.
5. Fold over the cling film and freeze for at least 6 hours or overnight, until solid.
6. Half an hour before serving, remove the marquise from the tin and strip away the cling film. Chill in the fridge for 30 minutes. Cut into slices with a hot knife and serve, decorated with chocolate curls.

MORE DELICIOUS CHOCOLATE TREATS

10. For a fabulous cake topping - Melt 2x150g bars of milk chocolate orange with 4 tbsp. water. Beat in 4 tbsp. double cream and 2 tbsp. sifted icing sugar. When thickened, use to frost a 20cm (8in) chocolate sponge cake


11. For the ultimate hot chocolate drink - Take 6 squares of plain chocolate and warm in 450ml milk, stirring until just boiling and the chocolate has melted into the milk. Pour into 2 mugs.


12. For chocolate crispy cakes - Take a 125g bar of fruit and nut chocolate, and melt it with 55g butter and 4 tbsp.honey. Stir in 85g cornflakes until well mixed. Then place spoonfuls on a baking sheet. Chill until set.


13. For a luxurious hot chocolate sauce - Warm a 125g bar of chocolate in 200ml double cream until melted, adding more cream until you get the desired consistency. Pour over vanilla ice cream.

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