Chocolate Marquise with Espresso Whipped Cream

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A dense and velvety French dessert featuring rich dark chocolate mousse layered with espresso-infused whipped cream for a luxurious finish. This French-inspired recipe, ready in about 25 minutes, layers bittersweet chocolate, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Serves 6 French cuisine 450 cal/serving

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Ingredients

7 oz (200 g), chopped bittersweet chocolate
6 tbsp (85 g), softened unsalted butter
1/2 cup (100 g) granulated sugar
4, separated large eggs
1 cup (240 ml) heavy cream
1 tsp instant espresso powder
for dusting powdered sugar
1 tsp vanilla extract

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Instructions

Step 1: Melt 7 oz chopped bittersweet chocolate and 6 tbsp softened unsalted butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
Step 2: Whisk 4 large egg yolks with 1/2 cup granulated sugar until pale and thick. Fold the melted chocolate mixture gently into the egg yolks.
Step 3: In a separate bowl, beat 4 egg whites until stiff peaks form. Carefully fold the egg whites into the chocolate mixture in three additions, preserving airiness.
Step 4: In another bowl, whip 1 cup heavy cream with 1 tsp instant espresso powder and 1 tsp vanilla extract until soft peaks form.
Step 5: Pour the chocolate mousse into a loaf pan lined with plastic wrap, smoothing the top. Chill in the refrigerator for at least 4 hours or overnight.
Step 6: Before serving, unmold the marquise, slice, and top each portion with a dollop of espresso whipped cream. Dust with powdered sugar for a finishing touch.