Our signature dessert in Dwyers Restaurant was a Marquise of Three Chocolates.

This I used to make as a sort of chocolate terrine with a layer of dark chocolate at the base then white chocolate and with a milk chocolate layer on top.
All attempts to drop it from the menu (it is a huge fiddle to make) were greeted with howls of outrage from our regular customers.
I think I vowed when I finally moved on from the restaurant that I would never make the wretched thing again.
Well.
I lasted nearly five years.

Today I tackled the Marquise again.
This time, even though I stuck religiously to the original recipe, I made it in individual glasses, and I used Green and Black Chocolate (which wasn’t around in the time of the restaurant) to I think very good results.

Here is the technical stuff first.

I used all Green and Blacks Organic, Dark 70% Cocoa, Milk 34% Cocoa and White 30% Cocoa.
My glasses are Waterford Sheila Claret Glasses-quite their best cut ever in my humble opinion.

This should give you enough for a generous 6.
(It is a recipe composed of high fat chocolate, butter, egg yolks and cream so any silly questions about whether or not it is fattening will be treated with contempt-keep it for a once a year blow out!)

Marquise of Three Chocolates

100g. Dark Chocolate
100g. Milk Chocolate
100g. White Chocolate
3 Tbs. Honey
3 tbs Milk
1 Tbs.Orange Juice
6 Egg Yolks
225g. Unsalted Butter
250ml. Cream.

Break up the chocolates and put each one into a seperate microwaveable bowl.
Add 1 tbs. Honey to each one.
Add 1 tbs. milk to the milk chocolate
Add 2 tbs milk to the dark chocolate
Add 1 tbs orange juice to the white chocolate.

Heat the chocolates in a microwave at med or low until completely melted.
Let them cool a little but remain liquid.
Add 2 Egg yolks to each bowl and beat in well.
Heat the butter at defrost for 30 secs approx in the microwave until soft but not melted.
Beat this well until light and fluffy.
Divide this between the three chocolates and beat in.
Beat the cream until stiff,divide between the three bowls and fold carefully into the chocolates.

(For perfect results keep one third of the softened butter and one third of the whipped cream to one side and do not mix into the milk chocolate until just before spooning it on top of the white chocolate layer- this improves the appearance of the marquise {Well… I did warn you it was a fiddle!})
Have ready your six glasses.

Spoon the dark chocolate mixture on the bottom of each one and smooth down with a teaspoon which you dip in a little cup of boiling water.
Spoon over the white chocolate mix and smooth on top as before.
(As the white chocolate mix doesn’t set as firmly you will have to refrigerate the glasses for about an hour at this stage to make a firm base for the next layer)
Once the white chocolate layer is set you can gently spoon on the milk chocolate layer.
Refrigerate until just before serving.