- For the cocoa nib praline
- cocoa nibs 100g
- caster sugar 200g
- for the chocolate marquise
- 400g 70 per cent dark chocolate
- 200g unsalted butter at room temperature
- 60g golden caster sugar
- 1 tsp vanilla extract
- 6 eggs, separated
Line a 1kg loaf tin with clingfilm.
To make the cocoa nib praline, line a baking sheet with silicone paper or oil some foil.
Gently heat the caster sugar in a heavy sauce pan until the sugar melts, swirl the pan gently every now and then to encourage the sugar to melt evenly but don’t stir it could crystallise.
When the sugar has stopped foaming turned to liquid and then a deep amber-coloured caramel, pour in the cocoa nibs and pour onto the baking sheet.
Cool completely then break into shards.
To make the marquise, gently melt the chocolate and butter in a microwave. Stir in the sugar and vanilla extract. Whisk in the egg yolks, one by one, until smooth.
In a clean bowl, whisk the egg whites with a pinch of salt to form stiff peaks. Mix a heaped tbsp of egg white into the chocolate mixture and carefully fold in the rest using a large metal spoon or a spatula to keep as much air as possible.
Pour into the loaf tin and tap on the table surface a couple of times to level the mixture. Cover tightly with clingfilm and freeze overnight.
To serve, turn the marquise out, removing the clingfilm, and cut into slices (dip your knife into hot water, to make it easier). and sprinkle the slices of marquise with cocoa praline.