This dessert—a fudgy, frozen or semifrozen chocolate mousse that's sometimes coated in ganache, then sliced—likely came from the 17th or 18th century, when royal pastry chefs lived large.
This dessert—a fudgy, frozen or semifrozen chocolate mousse that's sometimes coated in ganache, then sliced—likely came from the 17th or 18th century, when royal pastry chefs lived large. I like to crumble in Speculoos cookies, like Biscoff brand, before freezing, to add crunch and pretty golden flecks, but anything that works with chocolate—from candied ginger to rum-soaked raisins—is fair game. It's at its best when semifrozen or thawed but still chilly. Get the recipe for Frozen Chocolate Mousse (Marquise au Chocolat) »