Chocolate Marquise (No-Bake French Chocolate Dessert)

French

If you love rich chocolate desserts but don’t want to turn on the oven, this chocolate marquise is the kind of recipe you’ll keep coming back to.

It sits somewhere between a dense chocolate cake and a silky mousse: deeply chocolatey, ultra-fondant, and once properly chilled, easy to slice cleanly.

Chocolate marquise recipe

Chocolate marquise is the dessert that never lasts long in my house.

It sits right between a dense chocolate cake and a mousse: bold, rich, and melt-in-the-mouth soft.

Best of all, there’s no baking. In about 10 minutes you’ll melt the chocolate (a few short microwave bursts, stirring each time) and whip the egg whites to stiff peaks, this is the step that gives the marquise its lightness.

Fold the whites in gently with a spatula, lifting from the bottom so you don’t knock out the air, then pour into a loaf tin lined with cling film for easy unmoulding.

Now the only hard part: waiting. Chill for at least 6 hours, ideally overnight.

Once fully cold, it slices neatly with a creamy, almost “compact mousse” centre.

Take it out too soon and it will be softer and harder to release. Use a warm, clean knife for slicing.

Perfect for Christmas or dinner with friends, and freezer-friendly too. Serve with custard sauce or tangy fresh berries.

Ingredients for a delicious chocolate marquise

I didn’t plan to make dessert that day, but the kids wanted a proper chocolate treat, and I only had 3 eggs.

It still worked beautifully, just a smaller marquise… and honestly, with a generous drizzle of crème anglaise, it’s pure comfort.

You can make this with strong dark chocolate, or a balanced 54% dark chocolate like I used here.
If you use milk chocolate, I recommend skipping the icing sugar, otherwise it can turn out overly sweet.

• 240 g dark chocolate (54% works great) : Choose good-quality chocolate, the flavour really shows here. Higher cocoa = deeper taste and a less sweet finish.
• 140 g butter : This gives the marquise its signature melt-in-the-mouth texture and helps it set firmly once chilled.
• 4 eggs (or 3 eggs for a smaller version) : The whites create lightness; the yolks bring richness and a smoother bite. Room-temperature eggs often whip better.
• 50 g icing sugar (powdered sugar), sifted : Sifting prevents lumps and keeps the texture fine. If using milk chocolate, it’s usually better to leave it out.

How to make chocolate marquise

– Melt the chocolate and butter : Melt together in a heatproof bowl:

• Microwave: Heat in 20–30 second bursts, stirring between each round until smooth.
• Bain-marie: Melt gently over simmering water (don’t overheat).

Let the mixture cool until warm/tepid, not hot.

– Add the sifted icing sugar : Sift the icing sugar into the melted chocolate mixture and stir until fully combined.

– Separate the eggs and add the yolks : Separate whites and yolks. Stir the yolks into the chocolate mixture until glossy and smooth.

– Whip the egg whites : Whip the whites until stiff peaks form (they should hold their shape and not slide).

– Fold the whites into the chocolate mixture : Fold in one big spoonful first to loosen the mixture.

Then add the rest in 2–3 additions, folding gently with a spatula (lift from the bottom and turn over) to keep it airy.

– Fill the mould : Pour into a loaf pan. For easy unmoulding, line with cling film or parchment and leave a little overhang.

– Chill to set : Refrigerate for at least 6 hours, ideally overnight, until sliceable and firm.

Important things to know before you start

– This dessert contains raw eggs : It uses raw egg whites and yolks. The risk is generally low, but keep it in mind if you’re serving anyone who is pregnant, elderly, immunocompromised, or allergic. If needed, use pasteurised eggs and keep the dessert properly chilled.

– The mixture can look “wrong” mid-folding, keep going : When you first add egg whites to chocolate, it may look split or uneven. Don’t panic. Keep folding gently and it will come together into a smooth, airy chocolate batter.

– Film the pan for a clean unmould : Line the pan with cling film, pour in the mixture, smooth the top, then cover with a second layer of cling film. It protects the surface and stops fridge odours.

– Freezer-friendly for make-ahead desserts : Freeze well-wrapped. When ready to serve, thaw in the fridge for the best texture and neat slices.

Getting perfect egg whites (the step that makes or breaks it)

– Use a clean, dry bowl (glass or metal is best) : Even a tiny trace of grease can stop whites from whipping properly.

– Avoid plastic bowls if possible : Plastic can hold onto hidden grease from previous mixes, even after washing.

– Bring chilled eggs to room temperature : If your eggs are refrigerated, take them out about 1 hour before whipping.

– Separate eggs one by one : Crack each egg into a small bowl first, then add the white to your mixing bowl. This protects the whole batch if one egg is off.

– Keep every trace of yolk out : Any yolk in the whites can prevent them from whipping. (Tip: separating eggs is easier when they’re cold—then let whites warm up.)

– Stop at stiff peaks and don’t overwork : Once stiff peaks form, stop. Over-whipping can make whites grainy and harder to fold in.

– Fold, don’t stir : You want to fold the whites in gently, not beat them in, so the marquise stays light and not dense.

FAQ (quick answers)

– Why didn’t my marquise set / why is it still mousse-like? It likely needs more chilling time, give it a full 6 hours minimum, ideally overnight.

– Can I make it with 3 eggs? Yes, your marquise will simply be smaller, but the texture is still great.

– Which pan should I use? A loaf pan is perfect for clean slices; you can also use a ring mould or individual ramekins.

– Do I need to line the pan? Highly recommended, cling film or parchment makes unmoulding much easier.

– Can I replace icing sugar? You can use very fine sugar (or blend granulated briefly), but icing sugar mixes in more smoothly.

– Can I skip the icing sugar? Yes, especially with milk chocolate, skipping it prevents the dessert from becoming overly sweet.

– What chocolate percentage should I choose? 54% is balanced and family-friendly; 70% gives a darker, less sweet finish.

– Why does the mixture look split when I add egg whites? Totally normal at first, keep folding gently and it will smooth out.

– Can I freeze it? Yes. Freeze well wrapped; thaw in the fridge for best texture.

– How far ahead should I make it? The day before is ideal, better set, cleaner slices, and less stress.

Other chocolate desserts to try

• Chocolate Yule Log with Ganache
• Chocolate Bread recipe (Chocolate Loaf Cake)
• Triple Chocolate Mousse Cake
• Chocolate pot de creme
• Gluten-free chocolate mousse cake