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Chocolate Vanilla Marquise Recipe
Chocolate Vanilla Marquise
Marc Dorléans, anc. maître pâtissier, France
Marc Dorléans, anc. maître pâtissier, France
Flavors of France
Total time: 15 to 30 minutes

Preparation time: 20 minutes (a day in advance)
Cooking time: None
Cooling : 12 hours

Difficulty: Easy
For 4 servings

- 250 g (9 oz.) dark chocolate
- 250 g (9 oz.) softened butter + butter for the mold
- 180 g (6 oz.) icing sugar
- 1 tsp. vanilla extract

- 3 chocolate macaroons from the bakery

Material required
- marquise mold or round bowl

  1. Melt the chopped chocolate in a bowl set over a pan of hot water.
  2. Once the chocolate is melted, remove from the heat and add the butter (in small pieces), sugar and vanilla.
  3. Stir until very thick and smooth.
  4. Pour the mixture into the buttered mold and refrigerate for at least 12 hours.
  5. Unmold the marquise and stick the macaroons into the top.
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