Clark and Blake Brennan’s Royal B Restaurants
36178 Emerald Coast Parkway
Destin, Florida 32541
Phone: 850-269-1741
Chef Mark A Serice

CHOCOLATE MARQUISE

Yield: about 9 cups

1# 8 oz sweet dark chocolate cut into pieces

4 oz un-sweetened chocolate cut into pieces

3 cups of heavy cream

6 egg yolks

3 eggs

1 oz granulated sugar

4 oz of honey

¼ cup of Chartreuse

Fresh raspberries as an internal garnish

Lace cookies as a garnish

1. Line a mould with plastic wrap and set aside
2. Place both chocolates in a stainless steel bowl and place over simmering water till melted; set aside but keep warm
3. Whip heavy cream till soft peaks; reserve
4. Whip the egg yolks, eggs, and sugar for about three minutes at high speed; the mixture should be light and fluffy
5. Bring the honey to a boil and add it to the egg mixture while whipping; continue until mixture is cold
6. Fold in the chocolate and Chartreuse
7. Quickly stir in the whipped cream
8. Fold in the berries and fill the plastic lined mould
9. Place in the freezer to set (12-24 hours)
10. Slightly defrost before slicing; hold in refrigerator after slicing
11. Garnish with lace cookies, raspberry sauce and whipped cream