Traditionally served in thin slices with fresh berries or dollop of whipped cream, it’s a showstopper that’s perfect for dinner parties, holiday gatherings, or simply for treating yourself.

And best of all? It can be made entirely in advance.

What is a Chocolate Marquise?

The Marquise au Chocolat gets its noble name from French aristocracy—”marquise” referring to a noblewoman, just below a duchess. This dessert, much like its namesake, is refined, rich, and a little indulgent. There is no clear origin for this dessert, but many sources lead to this dessert being named after XVII century Marquise Marie de Rabutin-Chantal, known as Marquise de Sévigné, who was obsessed with chocolate.

While lesser known in the U.S. than chocolate mousse or pot de crème, it’s a beloved classic in French households and restaurants. It dates back to the early 20th century and is often served frozen or semi-freddo, shaped like a log or terrine, and sliced for dramatic presentation.

Half-way between a mousse, a fudge and an ice-cream, this is a perfect make-ahead and no-bake dessert for summer. I often present it with whipped cream on the side and a bowl of fresh strawberries.

Why you’ll love this dessert

• No baking required – this is a great no-bake summer dessert! 
• Make-ahead friendly – even better after a night in the fridge or freezer
• Silky, decadent texture – like mousse meets fudge
• Perfect for entertaining – slice and serve!

Ingredients you’ll need for this Chocolate Marquise recipe

This is truly a simple recipe made with only 5 ingredients. However, I recommend you choose high-quality chocolate and butter, and eggs that are at least 3 days old. Here is a closer look at the ingredients.

• Chocolate. This dessert is all about the chocolate! Choosing a good quality chocolate makes all the difference here, so I recommend splurging a little – you won’t regret it. I recommend a 70% dark bittersweet chocolate.
• Butter. Choose a good-quality European butter, unsalted.
• Vanilla extract. Just a splash of vanilla extract rounds of the bitterness of the dark chocolate.
• Eggs. You need 6 eggs for this recipe, with the yolks and whites separated. The yolks are added to the chocolate-butter mixture and the whites are beat to a firm peak before being folded into the rest. For best results in getting stiff egg whites, choose eggs that aren’t too fresh (3 to 4 days old at least), and make sure you take them out of the fridge 1 hour beforehand to let them reach room temperature. When beating older egg whites at room temperature, their proteins will have more elasticity. They will stretch and welcome more air rather than break, if too fresh or cold.
• Salt. To help set the egg whites and enhance all the flavors.

Step-by-Step Instructions

1. Melt the chocolate. In a heatproof bowl set over simmering water (double boiler), melt the chocolate and butter gently. Stir until smooth. Remove from heat and let it cool slightly.
2. Add sugar and egg yolks. Add the sugar and beat in the egg yolks, followed by the vanilla extract.
3. Whip egg whites. In a separate, clean and dry bowl, whip the egg whites with a pinch of salt until stiff peaks form.
4. Fold egg whites in. Gently fold the whipped egg whites into the chocolate mixture in three additions, being careful not to deflate the batter.
5. Mold and chill. Line a loaf pan with plastic wrap. Pour in the mixture, smooth the top, and wrap. Refrigerate for at least 6 hours, preferably overnight. For a firmer texture, freeze instead and let sit at room temp 15–20 min before slicing.
6. Serve. Unmold onto a serving plate. Slice with a warm knife, and serve with toppings of your choice.

Frequently Asked Questions

Is Chocolate Marquise like chocolate mousse?

It is similar, but denser and firmer due to a higher ratio of chocolate and the freezing process. It’s richer and sliceable—think of it as mousse-meets-fudge.

Can I use milk chocolate instead of dark chocolate?

Technically, yes you can, but it will be much sweeter and less intense in chocolate taste. So, I recommend reducing the sugar by half if you’re trying this recipe with milk chocolate.

Are the raw eggs safe?

Yes, there are safe, except for pregnant women or people with compromised immune systems. If you’re concerned, use pasteurized eggs.

Can I make this dessert ahead of time?

Absolutely! A chocolate marquise is actually best when made 1–2 days in advance. Keep refrigerated or frozen, tightly wrapped.

My baking tips:

• This dessert needs to chill for at least 6 hours before serving, so plan accordingly.
• Use pristine equipment. When beating the egg whites, make sure you are using a bowl and beaters that are perfectly clean. Egg whites tend to refuse to whip if they encounter any residual fat or even if there are tiny amounts of egg yolk

I hope you’ll love this classic French Chocolate Marquise recipe as much as I do. If you have any questions, please leave a comment. 

More French Chocolate Desserts: 

• French Chocolate Truffles
• Classic French Chocolate Pots de Creme
• Classic French Chocolate Moelleux Cake
• Thick Double Chocolate Puddings
• Dark Chocolate Olive Oil Cake 
• Julia Child’s Queen of Sheba Chocolate Cake
• Parisian Hot Chocolate
• Chocolate Chip Cookies with sea salt 
• Buckwheat Chocolate Chip cookies
• Double Chocolate Twice Baked Cookies (Croquants)

Chocolate Marquise

Print Recipe

Serves: 8-10 Prep Time: 15 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

14 oz (400g) dark chocolate (70% bittersweet recommended)
3/4 cup + 2 tbsp (200g) butter, unsalted
1/4 cup + 1 tbsp (60g) sugar
1 tsp vanilla extract
6 large eggs, at room temperature
1 pinch of salt

Fresh strawberries, hulled, for serving

Instructions

1. In a heatproof bowl set over simmering water (double boiler), melt the chocolate and butter gently. Stir occasionally until smooth. Remove from heat and let it cool slightly for about 10-15 minutes.
2. When slightly cooled, whisk in the sugar and the egg yolks, followed by the vanilla extract.
3. In a separate large mixing bowl, beat the 6 egg whites and salt to a stiff peak - meaning peaks will stand straight up when the beaters are lifted.
4. Using a large rubber spatula, gently fold the whipped egg whites into the chocolate mixture in three additions, being careful not to deflate the batter. Stop when the texture is just uniform – do not over mix.
5. Line a  8.5x4.5-in loaf pan (21.5x11.5cm) with plastic wrap (bottom and edges). Pour in the mixture and cover with another piece of plastic wrap – the wrap should touch the whole surface. Refrigerate for at least 6 hours, preferably overnight. For a firmer texture, freeze instead and let sit at room temp 15–20 min before slicing.
6. Unmold onto a serving plate. Slice with a warm knife, and serve with toppings of your choice.

The post Chocolate Marquise appeared first on Pardon Your French.

What are French “Croquants” cookies?

Croquants, a traditional cookie from beautiful Provence, are delightful twice baked treats known for their crispy texture and rustic charm. The word “croquant” translates to “crunchy” in French, perfectly describing their distinctive bite. Though there are many variations, classic croquants are typically almond-based and spruced up with chocolate and nuts.

Their preparation involves a double-baking process that gives them their signature crunch. Croquants are beloved for their versatility—their classic elongated shape makes them easy to enjoy as a snack or dessert, dunked into coffee, tea or even dessert wines.

A few years ago I shared my recipe for Chocolate Almond Twice Baked Cookies (find it here!). The batter for these is more neutral, but boasts loads of crunchy roasted almonds that yields an incredible nutty, roasty flavor.

Ingredients You’ll Need for these Double Chocolate Twice Baked Cookies

To make these twice baked Croquants cookies, you need staple ingredients that you likely already have in your pantry. Let’s take a closer look.

• Flour. All purpose-flour, spooned into a measuring cup and leveled-off. I suggest properly measuring by weight – it is key for achieving the right consistency.
• Ground almonds. It adds richness and a crunchier texture to these cookies. Ground almonds (also known as Almond meal) or Almond flour (finer) both work here.
• Unsweetened cocoa powder. This gives the cookies their rich chocolate flavor. Use a high-quality brand for the best results.
• Baking soda. One teaspoon of baking soda ensures the cookies rise just enough during the first bake.
• Salt. Enhances the overall flavor and balances the sweetness.
• Butter. It adds richness and helps bind the ingredients. Choose unsalted butter.
• Sugar. With 1/2 cup sugar (50g), these cookies are just sweet enough without overpowering the chocolate.
• Eggs. Choose 2 large eggs, at room temperature.
• Vanilla extract. Adds a warm, aromatic note that complements the chocolate.
• Dark Chocolate. Opt for chocolate that’s at least 70% cocoa for an intense, bittersweet flavor. Instead of using chocolate chips, I prefer to chop a bar of dark chocolate to create irregular pieces that add texture.

Step-by-Step Instructions

These cookies take a little extra time compared to your average batch, as they are baked twice. But don’t worry—it’s an easy and rewarding process! Here’s a quick overview of the steps to get you started. For all the detailed instructions, check out the recipe card below.

1. Prepare the Dough: Whisk flour, ground almond, cocoa, baking soda, and salt in one bowl. In another, beat butter and sugar until fluffy, then mix in the eggs and vanilla. Combine dry and wet ingredients; fold in the chocolate.
2. Shape and Bake: Preheat oven to 350°F (180°C). Divide dough into two logs (9″ x 2″) on a parchment-lined sheet and bake for 30 minutes. Space them at least 6 inches apart, as they’ll spread and grow while baking.
3. Slice and Bake Again: Slice logs into 0.8”(2cm) cookies, and bake again for 10 minutes. Cool on a wire rack.
4. Serve and Store: Once cooled, store in an airtight container for up to two weeks. Enjoy with coffee, tea, or wine!

Frequently Asked Questions

Can I skip on the ground almond to make this recipe nut free?

To make this recipe nut-free, use 2 cups all-purpose flour instead of 1 ½ cup (188g) all-purpose flour + ½ cup (50g) ground almond.

Can I use milk or white chocolate, instead of dark?

Yes, absolutely! Milk and white chocolate work here too – use the same quantity as listed in the recipe.

Can I use chocolate chips instead of chopped chocolate?

Yes. I personally prefer to use chopped chocolate to get uneven chunks and a better chocolate taste. But chocolate chips win on conveniency, and are perfectly fine here too.

Can I skip the second bake?

Absolutely not! After the cookies are baked once and sliced, they go back in the oven to completely dry out. This second bake is what transforms these cookies from soft to perfectly crisp. That said, keep an eye on them to avoid overbaking.

How long do they keep?

Once completely cooled, you can store the croquants in an airtight container for up to 2 weeks. I think they tend to get better and better every day that passes, as their flavors blend and develop.

Can you freeze them?

Yes, this a great freezer-friendly recipe. After the cookies are completely cooled, place them in a plastic freezer bag or sealed container. Freeze for up to 3 months. When ready to enjoy, thaw overnight on the countertop before serving.

Audrey’s Bakings Tips

• Room Temperature Ingredients: Make sure the butter and eggs are at room temperature. This ensures that they mix evenly with the other ingredients.
• Use High-Quality Cocoa Powder: Since cocoa is a primary flavor here, a good-quality unsweetened cocoa powder makes all the difference.
• Use at least 70% dark chocolate for a deep chocolatey flavor.

More French Cookies recipes

• Cocoa and Almond Thumbprint Cookies (Linzele) 
• Almond Cinnamon Shortbread Cookies (Schwowbredele)
• Thin Spiced Almond Cookies (Pains d’Amandes) 
• Spiced Cookies with Citrus Peels and Almonds (Leckerli) 
• Breton Salted Butter Sablés
• Butter Sablés from Alsace (Butterbredele)
• Buckwheat Sablés with Chocolate
• Lemon Poppy Seed Sablé Cookies 
• Chocolate Chip Cookies with Fleur de Sel 

Double Chocolate Twice Baked Cookies (Croquants)

Print Recipe

Serves: 28 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 stick (113g/8 tbsp) unsalted butter, at room temperature
½ cup (100g) white sugar
2 large eggs, at room temperature
2 tsp vanilla extract
1 ½ cup (188g) all-purpose flour
½ cup (50g) ground almond
¼ cup (30g) cocoa powder, unsweetened
1 tsp baking soda
½ tsp salt
200g dark chocolate, chopped

Instructions

1. In a large mixing bowl, mix the softened butter and sugar until creamy. Add in the eggs and vanilla extract, and mix until incorporated.
2. In a separate bowl, mix together the flour, ground almond, cocoa powder, baking soda and salt. Sprinkle over the butter/egg mixture and fold until just incorporated. Fold in the chopped chocolate and mix until the dough comes together into a rough ball.
3. Pre-heat your oven to 350°F (180°C)
4. Transfer the dough onto a floured working surface and divide it into two equals parts. Shape the two parts into two 8"-9” (20-23cm) long logs. Carefully lift them and transfer them onto a parchment lined baking sheet. Flatten them slightly with your hand.
5. Space the 2 logs about 6inches apart on your baking tray, as they will spread and rise while baking.
6. Bake for 30 minutes.
7. Take the two baked logs out of the oven (keep on the baking sheet) and allow to cool for 3 minutes. Using a very sharp knife, cut the logs into 0.8”(2cm) thick slices. Lay the slices flat (cut side down) and bake for an additional 10 minutes.
   Transfer the Croquants to a cooling rack to cool to room temperature.

The post Double Chocolate Twice Baked Cookies (Croquants) appeared first on Pardon Your French.

What is a Marble Cake, or “gâteau marbré”?

A Marble cake, or a Gâteau Marbré as we say in French, is a popular cake characterized by its marble appearance, that we achieve by swirling together two different batters.

Mixing a chocolate batter with a vanilla-flavored batter is by far the most traditional take, and the one I am sharing here with you today. In taste, a marble cake is tender and buttery, with hints of both vanilla and chocolate from the two batters.

Growing up in France, most kids (myself included) would often snack on hefty slices of “Savane“, an iconic French store brand chocolate-vanilla Marble Cake. Seeing a loaf of “Savane” sitting on the kitchen table after school was simply the best! Now as an adult, I still love a hefty slice of marble cake in the afternoon, and love to recreate this recipe at home. 

It’s a great recipe to have in your baking repertoire, as it is both delicious and classically suitable for any occasion – be it a child’s “goûter” (after-school snack) or a fancier tea time gathering.

Why you’ll love this recipe

If you love nostalgic, comforting and easy cake recipes, you’ll love this one!

This is the recipe I make over and over again, whenever I yearn for a taste from my childhood. I’ve had this recipe for years in my repertoire, and never really needed to change it as I think it’s simply perfect as is.

Although this marble cake recipe has been on the blog since 2018, it is still going strong, with a plethora great recent reviews!

This recipe yields a buttery, moist marble cake, with eye-catching swirls. It remains moist for several days, making it a great snack cake to leave on the counter.

Ingredients you’ll need to make this Marble Cake

This recipe is made with simple and affordable ingredients and simple techniques. Here is an overview of your need.

• Butter. Unsalted butter is best. The butter also needs to be at room temperature when you use it, so make sure you take it out of the fridge at least 1 hour beforehand.
• Sugar. White sugar is best.
• Eggs. We need exactly 165g of eggs for this recipe, which is about 3 eggs. See my notes in the FAQs below for how to get exactly 165g of egg. Make sure you use eggs that are at room temperature.
• Flour. All-purpose flour is the way to go for a traditional French “gâteau marbré”.
• Milk. Use 2% mf or whole milk for best results.
• Vanilla extract. A splash of vanilla extract is used to flavor the vanilla half of the batter.
• Cocoa powder. This is used to flavor the other half of the batter. Use unsweetened cocoa powder, ideally labelled as “premium”.

Frequently Asked Questions

My 3 eggs weigh more than 165gr, what do I do?

The French are sticklers for measurements, and for good reason – it helps massively with consistency. If your eggs weigh more than 165gr, beat them in the bowl and remove the excess with a spoon. Remember, when you measure, your chances of success increase greatly!

Which brand of cocoa powder do you recommend?

This one is completely up to you! Every country I’ve lived in has different brands available to them. There doesn’t seem to be brands that “cross borders” too often. Not only that, every cocoa powder gives a different taste profile – some more chocolatey or fruity than others. It all depends on what you like. I love to google brand reviews when I’m at the store to see what others say about a product that I’m not familiar with.

Ghirardelli, Van Hooten and Fry’s cocoa powder are brands I used often when living in North America. Make sure you use unsweetened cocoa powder, or the cake will end up too sweet.

Can I reduce the amount of sugar in the cake?

I’ll start by saying “no”, but ultimately let you decide. Sugar does a lot more than just sweeten a cake, it does many things like aerate the batter (during the creaming process), it reduces the formation of gluten (making for a more tender cake), and also helps keep the cake moister, longer.

All that being said, if you want to try reducing the sugar, feel free! But, be aware that it will have an effect on the taste and texture of the cake, depending on how much reduction has been done. In general, reducing by a maximum of a third of the sugar is recommended.

How to store leftovers

• At room temperature: After making this cake – if you have any leftovers – you can cover it with plastic film and keep it on the counter for up to 5 days.
• Freeze : You can also freeze the cake. Make sure it is cooled to room temperature, wrap it very well with plastic film and freeze for up to 2 months. For thawing, simply leave it on your countertop for several hours.

Audrey’s tips

• Make sure all your ingredients are at room temperature, especially the butter and eggs. This helps create a tender, moist texture.
• This is a simple recipe, but you need to be very precise with weighing your ingredients. As with many French baking recipes, I strongly recommend using a scale (we the French measure everything in grams). This is especially important for the eggs – you need 165g exactly.
• I recommend you sift the cocoa powder when you add it into your batter, to prevent any lumps from getting in. Cocoa lumps are difficult to break apart in a batter.
• We traditionally bake a Marble cake in a loaf tin in France. I think this is the best shape to showcase the marbled swirls.

I hope you’ll love this Chocolate Vanilla Marble Cake as much as I do! If you have any questions, please leave a comment. 

More cake recipes to try: 

• Lemon Poppy Seed Yogurt Loaf
• Orange Yogurt Cake
• Olive Oil Dark Chocolate Cake 
• Classic French Apple Cake
• Classic French Pear Cake
• Walnut Coffee Cake (Gâteau Grenoblois)
• Chestnut Cream Cake (Gâteau Ardéchois) 
• French-style Fruit Cake
• Olive Oil Lemon Cake

Chocolate Vanilla Marble Cake

Print Recipe

Serves: 8-10 people Prep Time: 20 Minutes Cooking Time: 50 minutes 50 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 120 voted )

Ingredients

2/3 cup (150g) unsalted butter, at room temperature
1 cup (200g) sugar
165g eggs (3 eggs)*
2 cups (235g) all purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
¼ cups (60g) milk (2% m.f or whole)
2 tsp (8.5ml) vanilla extract
3 tsbp (22g) unsweetened cocoa powder + 1 tbsp (15ml) milk
*Whisk the eggs together in a small bowl and weight them. Adjust if needed: remove some of the egg mixture to get 165g exactly.

Instructions

Preheat oven to 390°F (200°C). Grease a 9x5-inch loaf pan with butter and dust with flour.

Step 1 - Using a spatula or a whisk, cream butter and sugar together until light and fluffy. Add in the eggs and mix until well incorporated.

Step 2 - In a separate bowl, sift together the flour, baking powder, baking soda and salt. Combine with the wet ingredients, and mix until just incorporated. Add in the 60g of milk, and mix until just incorporated.

Step 3 - Divide the batter in two separate bowls. In the first bowl, stir in the vanilla extract. In the second bowl, stir in the cocoa powder with one tablespoon of milk.

Step 4 - Using a large spoon, dollop about 1/3 of a cup of the vanilla batter into the prepared pan and spread it evenly along the bottom. Using another large spoon, dollop the same amount of chocolate batter in the middle, and spread it out (pushing it down slightly in the middle and leaving some of the vanilla cake mix visible all around the edges).

Repeat with a layer of vanilla cake mix, and then a layer of chocolate cake mix (always pushing the batter slightly in the middle, and leaving some of the batter underneath visible around the edges – to create that wavy marbled pattern when sliced). Repeat, alternating the layers, until all the batter is used. To create marbling, run a sharp knife through the batter, vertically along the length of your loaf pan, forming a "S". 

Step 5 - Bake for 10 minutes. Lower the heat to 350°F (180°C) and bake for 40 minutes, until a cake tester comes out clean.

Transfer to a cooling rack, and let cool at least 15 minutes before removing from the pan and slicing.

This article was posted on September 26, 2018 and updated on March 6, 2024, with new photos. 

The post Chocolate Vanilla Marble Cake (Gâteau marbré) appeared first on Pardon Your French.

The origin of Chocolate Truffles

French truffles are said to originate from Chambéry, in Savoie, France. They were supposedly invented by pastry chef Louis Dufour, in 1895. Missing key ingredients for his standard chocolates, the chef came up with the idea of combining crème fraiche, vanilla and cocoa to create little round balls. He dipped them in melted chocolate, rolled them in cocoa, and named them “truffles”, as they resembled the look of actual truffles.

Nowadays, most recipes differ from Louis Dufour’s, as they use heavy cream rather than crème fraiche, and are either dipped in chocolate or rolled in cocoa – not both. That said, I like to think they’re even simpler to make, and just as delicious.

Ingredients you’ll need for this French Chocolate Truffles recipe

This recipe is simple and made using only 4 ingredients: chocolate, heavy cream, salt and vanilla extract. The truffles are then rolled in the toppings of your choosing. Let’s take a closer look at these ingredients before we start.

1. Chocolate. Opt for a good quality, dark or semi-sweet chocolate bar or block that has a cocoa content between 60% and 75%. You can typically find this baking chocolate sold in 4 ounce bars/blocks in the baking aisle. Avoid using chocolate chips as they won’t blend smoothly into a truffle-like consistency.
2. Heavy cream. Choose a liquid heavy cream with a 35% fat content. Avoid using half and half or skim as they won’t yield a rich-enough texture for the truffles.
3. Salt. A pinch of salt makes all the difference!
4. Vanilla extract. I am a traditionalist when it comes to chocolate truffles: I like to allow the chocolate flavor to shine and simply opt for a little splash of vanilla extract. But feel free to get creative if you would like with almond extract, orange extract, espresso bitter or even a splash of rum or Grand Marnier. Only use one of these flavourings for the truffles: do not mix flavors or you will overwhelm the chocolate taste.

Topping Options:

The fun part of chocolate truffles is rolling them in the toppings of your choice! Cocoa powder is the traditional selection, but allow you imagination to go wild! Shredded coconut, shaved almonds or crushed hazelnuts are a few of my favorites.

Frequently Asked Questions

What is the best type of chocolate for making truffles?

Since chocolate truffles are virtually just chocolate and cream, splurging in some really good chocolate definitely makes a big difference in taste and texture. The best type of chocolate for making truffles is a chocolate bar or block with a cocoa content ideally between 60% to 75%. Some of the brands I can recommend are  Callebaut, Guittard, and Valrhona brands.

Use dark or semi-sweet chocolate for rich truffles. I don’t recommend using any chocolate with higher than 80% cocoa or the truffles will end up too bitter.

I don’t recommend using milk chocolate as the truffles will be too sweet and feel too rich.

Lastly, using chocolate chips is a definite NO! Chocolate chips have a coating that prevent them from melting smoothly, which means you’ll get a ganache that is gritty. 

How do you store chocolate truffles?

Chocolate truffles can be kept in the fridge for up to 2 weeks. Note that truffles can easily absorb odors, so I prefer to place them in an airtight container or on a plate with plastic film over top.

You can also freeze truffles for up to 3 months, in an airtight container. For thawing, place them overnight in the fridge and then at room temperature one hour before serving.

Audrey’s tips

• The recipe starts by making the chocolate ganache– a mixture of melted chocolate and warmed heavy cream. When warming up the heavy cream, make sure you do not bring it to a boil. Turn off the stove when you see the first tiny bubbles appear around the edge of the saucepan. If the cream is too hot when you add the chopped chocolate in it, the chocolate ganache will likely separate.
• Work quickly when rolling the truffles between your palms to shape them. The longer the truffles stay in your hands, the warmer and softer they will get.
• Truffles are meant to be served slightly soft, for a melt-in-your-mouth experience. Don’t serve them stone cold! If you prepared them a few days ahead and stored them in your fridge, make sure you take them out at least one hour before serving so they have time to soften.

I hope you’ll love these French Chocolate Truffles as much as I do! They are a great recipe to add to your repertoire, as they’re great to make year-round. They are easily made with simple ingredients and can be prepared ahead and chilled in the fridge before serving. This is ideal if you’re hosting a dinner and need to manage your time in the kitchen wisely.

More chocolate recipes to try: 

• Classic French Chocolate Pots de Creme
• Classic French Chocolate Moelleux Cake
• Thick Double Chocolate Puddings
• Dark Chocolate Olive Oil Cake 
• Julia Child’s Queen of Sheba Chocolate Cake
• Parisian Hot Chocolate
• Chocolate Chip Cookies with sea salt 
• Buckwheat Chocolate Chip cookies

French Chocolate Truffles

Print Recipe

Serves: Makes 12 truffles Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 16 voted )

Ingredients

2/3 cup (160ml) heavy cream (35%) 
8 oz (226g) quality chocolate bar, finely chopped (60-75% cocoa). 
½ tbsp (7.5ml) vanilla extract
¼ tsp salt
For rolling the truffles: unsweetened cocoa powder, crushed nuts, shredded coconuts

Instructions

Step 1 – Place the chopped chocolate in a heat-proof bowl.

Step 2 - In a small saucepan, heat the cream until it almost reaches a boiling point – but do NOT allow it to boil. Small bubbles will appear around the edges of the saucepan. Immediately remove from the heat and pour over the chocolate. Stir until the chocolate is fully melted and combined. Add the salt and vanilla extract, and stir to blend.

Step 3 – Let the bowl cool completely to room temperature, cover with film and refrigerate for 2 hours. The preparation should be thick and firm, yet spreadable.

Scoop the truffle mixture into little mounds on a lined baking sheet and refrigerate again for 30 minutes. This helps dry out the parcels of ganache and makes them less sticky and easier to roll.

Step 4 – Place about a ¼ cup of cocoa powder, crushed nuts and/or shredded coconut in a shallow little plate. One by one, grab the same parcels of chocolate ganache and quickly roll into a ball between the palm of your hands. Work fast, the truffles will soften as you handle them. Roll the truffles gently on the plate of toppings to coat evenly, and place them on a clean plate or serving tray.

Chill at least 2 hours until ready to serve. 

The post French Chocolate Truffles appeared first on Pardon Your French.

What is a Parisian Hot Chocolate?

Hot chocolate holds a special place in Parisian culture. When in Paris, pausing your activities at 4:00pm and wedging yourself on a café’s heated patio to “people watch” with an accompanying hot chocolate, is a tradition dear to Parisians – and one that I happily embrace whenever I visit the city. And I like to think that this cultural context adds to the allure of the beverage.

If you’re looking for a great place for a Parisian Hot Chocolate while in Paris, I highly recommend going to Les Deux Magots. The Hot Chocolate is a bit pricey but so delicious and well worth it! I included a video of it at the end of this post.

A traditional Parisian Hot Chocolate is notoriously rich, thick and creamy – while being made with absolutely no cream. The velvety rich texture is achieved by the choice of top-quality bittersweet chocolate – and a generous amount of it – along with whole milk.

Unlike some hot chocolate preparations that involve cocoa powder or syrups, Parisian Hot Chocolate is typically made by melting down actual chocolate, which ensures a pure, authentic taste.

This French Hot Chocolate isn’t nearly as sweet as the typical hot chocolate you would find in many other countries. The intense chocolate taste is really the star here. The Parisian Hot Chocolate is made with dark or bittersweet chocolate (lower in sugar), to which your desired amount of sugar is then added. That way, you have control over the amount of sugar you add to your cup – which I recommend keeping to a minimum, to allow the chocolate to shine.

Lastly, a traditional Parisian Hot Chocolate is most often served as is, left bare or with a sprinkle of sea salt. If you’re in the mood, although not traditional, you can also add a dollop of whipped cream on top.

Ingredients you’ll need for Parisian Hot Chocolate

There’s perhaps nothing better than enjoying a Parisian Hot Chocolate in Paris, but preparing one at home is the next best thing. This recipe is decadent, comforting and beyond easy to make. And by easy, I mean 3 ingredients easy! Here is the list of ingredients you’ll need for this perfect cold weather treat.

1. Dark or bittersweet chocolate. Choosing a good quality dark or bittersweet chocolate is key for this recipe’s success. This isn’t something you sip on often, so treat yourself! My picks for good quality, but readily available chocolate include Lindt and Ghirardelli.
2. Milk. Whole milk (also known as Homogenized Milk) works best for the recipe. I would avoid 2%, 1%, skimmed, or low fat.
3. Brown Sugar. Readily found in most kitchens, this is the best choice for this Parisian Hot Chocolate. I prefer light brown sugar which is lighter in taste than dark. Note that in France, we usually use Cassonade for this recipe, which is unrefined brown sugar. If you are able to find it wherever you are, go for it!

Frequently Asked Questions (FAQ)

What are good brands of chocolate to use for this recipe?

Two brands that are of good and readily available quality, are Lindt and Ghirardelli. If you enjoy another brand (perhaps a smaller scale chocolatier) feel free to use it!

Can I use white sugar instead of brown sugar?

Technically, yes. White and brown sugar can be swapped at a 1:1 ratio, but it will slightly change the flavor of the final product.

Can I use 1% or 2% milk for this recipe?

This Parisian Hot Chocolate already benefits from the use of whole (homogenized) milk, as opposed to cream. I would definitely shy away from using 1% milk, but 2% will work in a pinch. Just be aware that it will change the final consistency and creaminess of the drink.

How to store this hot chocolate? 

Hot Chocolate can usually be kept in the fridge for up to 4 days. Of course, this also depends on the freshness of the milk you used. To reheat, simply pour back the hot chocolate into a saucepan and reheat on low heat, stirring occasionally, until warm again.

Audrey’s tips

• Do not rush the process. Heat up the milk nice and slow, and stir continuously for the chocolate to melt slowly. Once the chocolate is all melted, take the time to simmer the milk too, to create a thicker texture.
• To cut the bitterness of the chocolate, add 1 tablespoon of light brown sugar per cup of milk.  
• A Parisian Hot Chocolate is typically served in a smaller cup than is served in the US/Canada. We tend to use a large cappuccino cup or small tea cup.

I hope you’ll love this Parisian Hot Chocolate (Chocolat Chaud) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French chocolate recipes to try:

• Classic French Chocolate Moelleux Cake
• Dark Chocolate Olive Oil Cake 
• Queen of Sheba Chocolate Cake
• Classic French Chocolate Pots de Crème
• Classic French Chocolate Mousse
• Chocolate Chip Cookies with Fleur de Sel

Parisian Hot Chocolate (Chocolat Chaud)

Print Recipe

Serves: 4 people Prep Time: 15 Minutes Cooking Time: 7 minutes 7 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 15 voted )

Ingredients

4 cups (1L) whole milk
10 ounces (260g) bittersweet or dark chocolate, finely chopped
4 to 8 tbsp (50g to 100g) light brown sugar – depending on how sweet you like it

Instructions

Step 1 - Heat the whole milk in a medium sauce pan over medium-low heat. Once very warm (not boiling) turn the heat off, and stir in the chopped chocolate. Stir continuously until the chocolate is completely melted.

Step 2 - Turn the heat back on to medium, and bring the hot chocolate to a slow simmer. Simmer for 3-4 minutes, and stir occasionally until you reach your desired thickness.

Step 3 - Turn the heat off and whisk in the brown sugar. Start with 1 tablespoon of sugar, taste, and add more if you like it a bit sweeter.

Step 4 - Pour the hot chocolate into individual cups: 4 US size coffee cups or 6 to 8 French size cappuccino/tea cups.  

The post Parisian Hot Chocolate (Chocolat Chaud) appeared first on Pardon Your French.

There are a few classic cake recipes that a French baker should have up their sleeve, and a quick and easy chocolate cake is indubitably one of them. And if you’ve been following this blog for a some time now, you know that I have already shared a few of my favorite chocolate cake recipes here, including Julia Child’s Queen of Sheba Chocolate Cake.

So, what sets this chocolate cake apart from the others?

The extra virgin olive oil, of course.

Using olive oil in this chocolate cake is great on so many levels. First, it makes the recipe quick and nifty. You don’t need to worry about melting butter and bringing it back to room temperature after – which saves you at least 15-20 minutes.

The virgin olive oil creates a slightly lighter and airier texture than butter would – which I think makes this cake perfectly suited for warmer days.

And lastly, because olive oil is a liquid at room temperature, it lends its moisture to the cake over time. This means this chocolate cake lasts a few more days than other cake made with butter.

What kind of olive oil should I use?

The quality of the olive oil you use will obviously make a big difference. A high-quality extra virgin olive oil guarantees a cake that will be rich and flavorful.

If possible, choose an olive oil which has a mild fruity profile, which will balance out nicely against the bitterness of the dark chocolate. Avoid using an oil with a strong and/or peppery profile, which will be too overwhelming.

If you would like to know more about how to choose a good bottle of olive oil, I recommend this article.

Can you taste the olive oil?

If you’ve never made a cake with olive oil before, do not fret – yes, you can taste the olive oil, but it is very subtle.

Overall, it truly is the flavor of dark chocolate that stands out. The light fruity notes of the olive oil add complexity and richness, without removing anything from the satisfying taste of a rich chocolate cake we usually yearn for.

I also love that the use of olive oil also keeps this cake moister for a longer time, than if it was made with butter. You can easily keep it for up to 5-6 days (well wrapped) and it won’t be dry. 

Adding chopped chocolate in the batter at the end also provides an extra oomph of chocolate taste and an added richness.

How to serve this Dark Chocolate Olive Oil Cake

Because it is quite light and airy, this chocolate cake is versatile and can be served on its own or with any toppings you might like. 

On its own, it makes a great snack that you can pack if you’re out for the day and enjoy with your hands. 

As a dessert, I love to serve it with a dusting of icing sugar and with strawberries or raspberries, which pair really well with the taste of dark chocolate. You can also top it with crème fraiche, crème anglaise, whipped cream or even chocolate sauce. 

How to store this Dark Chocolate Olive Oil Cake

• Chill it. After making (and enjoying) this cake – if you have any leftovers – you can cover it with plastic film and store it in the fridge for up to 5-6 days.
• Don’t freeze it. I don’t recommend freezing this cake. The texture is delicate, and the cake will likely get soggy/mushy when thawing. 

My baking tips

• Use high quality chocolate. With just a few ingredients in this recipe, the flavor and texture of this cake relies a lot on the quality of your ingredients, and especially of the chocolate. I recommend splurging a bit for this recipe and buying top-quality 70% cocoa dark chocolate.
• Melt the chocolate and oil on very low heat. Oil is prone to develop a “fried” taste if it reaches a high temperature, which isn’t pleasant here. After melting the chocolate with the oil together, allow it to cool at least 10-15 minutes before mixing it into the egg and sugar mixture. It should come to a barely warm temperature, so it incorporates perfectly with the eggs. If too warm, it will “cook” the eggs and form little hard chunks. If too cold, the chocolate could seize up.
• A key to the success of this cake is to not over-mix your batter once you’ve added the flour or you will get a gummy texture with holes. Simply stop whisking when the flour is just incorporated. You can then use a spatula to scrape the sides of the bowl and ensure no unevenly mixed areas remain.

I hope you’ll love this Dark Chocolate Olive Oil Cake as much as I do! If you have any questions, please leave a comment. 

More French cake recipes you may like: 

• Lemon Olive Oil Cake
• French Chestnut Cream Cake (Gâteau Ardechois) 
• French Walnut Coffee Cake (Gâteau Grenoblois) 
• Classic French Apple Cake
• Lemon Yogurt Poppy seed Cake
• Classic French Chocolate Moelleux Cake
• Classic French Pear Cake

Dark Chocolate Olive Oil Cake

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

7 oz (200g) dark chocolate (70% cocoa)
¾ cup olive oil (150ml) extra virgin olive oil
3 large eggs, at room temperature
1 tbsp (15ml) vanilla extract
2/3 cup (132g) sugar
1/2 cup (120ml) milk (2% or whole)
1 ½ (185g) cups all-purpose flour
1 teaspoon baking soda
½ tsp salt

Instructions

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Grease an 8” or 9” circular pan with butter and dust with flour (or unsweetened cocoa powder). Set aside.

Step 1 - In a small sauce pan, over low heat, melt 150g of the dark chocolate with the extra virgin olive oil. Stir until smooth. Once melted, set aside to cool for 10-15 minutes. 

Step 2 - In a large mixing bowl, combine the eggs, vanilla extract and sugar and whisk until foamy. Stir in the chocolate and extra virgin olive oil, and then the milk. The mixture should look smooth and glossy,

Step 3 - Sift together the all-purpose flour, baking soda and salt. Combine the dry with the wet ingredients, until just incorporated. Do not overmix.

Step 4 - Roughly chop the remaining 50g of chocolate, and add into the batter. Combine until just incorporated.

Pour the batter into the previously greased cake pan and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring onto a cooling rack.  

The post Dark Chocolate Olive Oil Cake appeared first on Pardon Your French.

The Queen of Sheba Chocolate Cake (” Reine de Saba” in French) has been made famous in North America by cooking instructor Julia Child. It is said to have been the first French cake she ate when she arrived in France. She loved it so much that she featured it in her first recipe book “Mastering the Art of French Cooking”, calling it a “dark beauty made of chocolate”. 

 “The queen of Sheba is a dark beauty made of chocolate, and almonds, and rum and butter. Let’s go into the kitchen and make the best chocolate cake you’ve ever put in your mouth.” (Julia child)

In keeping with French baking tradition, the Queen of Sheba Chocolate Cake contains no chemical leavening: no baking soda nor baking powder. This dense chocolate cake relies only on subtle leavening from whipped egg whites.

In one of the episodes of her TV show, The French Chef, Julia Child made the Queen of Sheba Chocolate Cake to teach viewers the technique of delicately folding whipped gg whites into the batter with a rubber spatula to obtain a natural, subtle cake leavening.

My baking tips:

I am sharing Julia Child’s original recipe here, only re-written in my own words and with slight tweaks to make it even more approachable. In addition to Julia Child’s original recipe, I also want to share with you a few extra tips to master this recipe.

• For flavoring this chocolate cake, Julia Child suggests either rum or coffee. I tried this recipe multiple times with both, and they are equally delicious!
• Gently melt the chocolate over a bain-marie – meaning over barely simmering water, in a double boiler (or a bain-marie as we call it in French). If heated too rapidly, the chocolate risks to separate or break.
• Use great-quality chocolate. With just a few ingredients in this recipe, the flavor and texture of this cake relies a lot on the quality of your ingredients, and especially that of the chocolate. I recommend splurging a bit for this recipe and buying top-quality chocolate – you won’t regret it. 

• Beat the eggs whites to a stiff peak. Not soft, not firm, but stiff: meaning the peaks will stand straight up when the beaters are lifted upside down.
• Use older eggs. For best results in getting stiff egg whites, choose eggs that aren’t too fresh (3 to 4 days old, at least), and make sure you take them out of the fridge 1 hour before starting, to allow them reach close to room temperature. When beating older egg whites at room temperature, their proteins will have more elasticity. They will stretch and welcome in more air, rather than break if too fresh or too cold.
• Use pristine equipment. When beating the egg whites, make sure you are using a bowl and beater that are perfectly clean. Egg whites tend to refuse to whip if they encounter any residual fat or even if there are tiny traces of egg yolk.
• Let the melted chocolate cool. After melting the chocolate, allow it to cool at least 10 minutes before mixing it into the sugar mixture. It should come to a barely warm temperature, so it incorporates perfectly with the eggs. If too warm, it will “cook” the eggs and form little hard chunks. If too cold, the chocolate could seize up.

• Fold, don’t stir. When folding the egg whites in with the chocolate mixture, use a large rubber spatula and be gentle. The important thing is not to stir, but fold. In small additions, carefully place a portion of the egg whites on top of the chocolate mixture and fold it in by using a flipping motion. Stop when the batter is just uniform – do not overmix. 
• This cake is meant to be slightly under baked so that its center remains underdone. Follow the instructions and bake it for 25 minutes (in a non-convection oven) – no longer. If you bake it just a few minutes too long, it will lose its creaminess at the center that makes this cake so special.
• Let the cake cool completely before spreading the chocolate glaze on top. Allow the glaze to set and harden for about 20-30 minutes before serving.

How to store this Queen of Sheba Chocolate Cake

• Chill it. After making (and enjoying) this cake – if you have any leftovers – you can cover it with plastic film and store it in the fridge for up to 3 days.
• Don’t freeze it. I don’t recommend freezing this cake.

I hope you’ll love this Queen of Sheba Chocolate Cake as much as I do! If you have any questions, please leave a comment. 

More French cake recipes you may like: 

• Lemon Olive Oil Cake
• French Chestnut Cream Cake (Gâteau Ardechois) 
• French Walnut Coffee Cake (Gâteau Grenoblois) 
• Classic French Apple Cake
• Lemon Yogurt Poppy seed Cake
• Classic French Chocolate Moelleux Cake
• Classic French Pear Cake

Queen of Sheba Chocolate Cake

Print Recipe

Serves: 10 Prep Time: 30 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 18 voted )

Ingredients

4 ounces (115g) high quality semi-sweet chocolate
2 tbsp (30ml) rum or strong brewed coffee/espresso
4 ounces (1 stick/115g) unsalted butter, at room temperature
⅔ cup (133g) granulated sugar
3 large eggs, at room temperature, yolks and whites separated
⅔ cup (65g) ground almonds
¼ tsp almond extract
¼ tsp salt
1 tbsp (12g) sugar
½ cup (65g) cake flour

For the buttercream:
2 ounces (60g) high quality semi-sweet chocolate
2 tbsp (30ml) rum or strong brewed coffee/espresso
6 tbsp (85g) unsalted butter, cut into cubes

Sliced almonds, for garnish

Instructions

Pre-heat oven to 350°F (180°C) with a rack in the middle. Grease a 9-inch circular cake pan with butter, sprinkle the sides with flour, line the bottom with a circle of parchment paper and set aside.

Step 1 – In a medium steel bowl, over a bain-marie, melt the chocolate with rum (or coffee). Once melted, set aside to cool for 10-15 minutes. 

Step 2 – In a large mixing bowl, whisk together the sugar with the soft butter until pale and fluffy. Whisk in egg yolks, followed by the melted chocolate, the ground almonds and finally the almond extract.

Step 3 – In a separate large mixing bowl, beat the 3 egg whites and salt to a stiff peak. Add the 1 tablespoon (12g) of sugar gradually while still beating.

Step 4 – With a spatula, fold about ¼ or less of the egg whites into the chocolate mixture. Fold gently and stop mixing when just uniform. Sprinkle in about 1/4 of the flour and fold until just incorporated. In three or four more additions, fold in the rest of the egg whites and flour - alternating between each.

Turn the batter into the prepared cake pan, pushing the batter up to its rim with a rubber spatula. Bake for 25 minutes. Allow cake to cool in the pan for 10 minutes. Run knife around the edge of the pan, and reverse cake on a rack. Flip the cake upright and allow the cake to cool for two hours at room temperature or until it is thoroughly cooled.

Step 5 – Make the chocolate buttercream. In a medium steel bowl, over a bain-marie, melt the chocolate with rum (or coffee). Once the chocolate is completely melted, remove from heat and add the cubed butter. Mix until the butter has completely melted. Let cool for at least 20 minutes, or until the buttercream has thickened to a spreadable consistency.

Using a spatula or offset knife, spread the buttercream icing onto the cake in an even layer. Sprinkle shaved almonds all around the outer rim and press slightly so they stay in place.

Notes...

This recipe was first posted on the blog on October 2, 2017. It was reposted on March 29, 2023 with new photos, step-by-step photos in the recipe and to include baking tips.

The post Queen of Sheba Chocolate Cake (Reine de Saba) appeared first on Pardon Your French.

What are French Moelleux Cakes? 

Moelleux Cakes, literally translating to “soft” cakes, are staples from the French Repertoire. The most famous version of “moelleux” is this one, a chocolate moelleux cake, made with a solid amount of chocolate and butter – and no flour – for an utterly rich yet soft texture, as it’s naturally gluten-free. Another trait of this chocolate moelleux cake is the use of stiff-whipped egg whites, which gives it a light and airy textured mouthfeel, despite the richness from the chocolate and butter. 

In comparison to a “French Fondant cake” (rich and dense in the center) or to a “Mi-cuit Au Chocolat” (Molten cake, with a oozy center), a Chocolate Moelleux Cake keeps its shape once sliced – meaning you won’t get a puddle of chocolate in your plate once you cut into it. Yet it still has a very soft texture, especially when enjoyed warm or at room-temperature. 

Other types of moelleux cakes usually have a buttery, melt-in-your-mouth crumb and come nestled with seasonal fruits, such as a Plum Moelleux Cake or a Strawberry Moelleux Cake. 

Tips for making this Chocolate Moelleux Cake (1/2): 

• • Gently melt the chocolate over a bain-marie – meaning over barely simmering water in a double boiler. If heated too rapidly, the chocolate risks to separate or break.
  • Use great-quality chocolate. With just a few ingredients in this recipe, the flavor and texture of this cake relies a lot on the quality of your ingredients, and especially of the chocolate. I recommend splurging a bit for this recipe and buying top-quality chocolate – you won’t regret it. 
  • Beat the eggs whites to a stiff peak. Not soft, not firm, but stiff: meaning peaks will stand straight up when the beaters are lifted.
  • Use older eggs. For best results in getting stiff egg whites, choose eggs that aren’t too fresh (3 to 4 days), and make sure you take them out of the fridge 1 hour before starting, to allow them reach room temperature. When beating older egg whites at room temperature, their proteins will have more elasticity. They will stretch and welcome in more air, rather than break if too fresh or cold.

Tips for making this Chocolate Moelleux Cake (2/2): 

• • Use pristine equipment. When beating the egg whites, make sure you are using a bowl and beater that are perfectly clean. Egg whites tend to refuse to whip if they encounter any residual fat or even if there are tiny amounts of egg yolk.
  • Let the chocolate and butter cool. After melting the chocolate with the butter, allow it to cool at least 10-15 minutes before mixing it into the egg and sugar mixture. It should come to a barely warm temperature, so it incorporates perfectly with the eggs. If too warm, it will “cook” the eggs and form little hard chunks. If too cold, the chocolate could seize up.
  • Fold, don’t stir. When folding the egg whites with the chocolate mixture, use a large rubber spatula and be gentle. The important thing is not to stir, but fold. In small additions, carefully place a portion of the egg whites on top of the chocolate mixture and fold it in by using a flipping motion. Stop when the batter is just uniform – do not over-mix. 
  • If you have a gluten allergy, you can use unsweetened cocoa for the pan, instead of flour. Other than that, this cake is naturally gluten-free. 

How to store this Classic French Chocolate Moelleux Cake

• Chill it. After making (and enjoying) this cake – if you have any leftovers – you can cover it with plastic film and store it in the fridge for up to 4 days.
• Don’t freeze it. I don’t recommend freezing this cake. The texture is delicate, and the cake will likely get soggy/mushy when thawing. 

I hope you’ll love this Classic French Chocolate Moelleux Cake as much as I do! If you have any questions, please leave a comment. 

If you like chocolate, you may also like:

• • Chocolate Pots de Crème 
  • Chocolate Vanilla Marble Cake
  • Thick Double Chocolate Pudding
  • Classic French Chocolate Mousse 
  • Brownies with Pecans & Fleur de Sel

Classic French Chocolate Moelleux Cake

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 22 voted )

Ingredients

7 oz (200g) dark chocolate (70% cocoa), roughly chopped
¾ cup + 2 tbsp (200g) unsalted butter
1 cup (200g) sugar
6 large eggs, at room temperature. yolks and whites separated
1 tbsp (10g) cornstarch
¼ tsp salt
For greasing the pan: 1 tsp butter + 1 tsp flour (or unsweetened cocoa)

Instructions

Make sure your read the tips in the article above before starting. 

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Grease a 8”or 9” circular springform pan with butter and dust with flour (or unsweetened cocoa powder). Set aside.

Step 1 – In a medium steel bowl, over a bain-marie, melt the 7 oz (200g) of chopped chocolate with the butter. Once melted, set aside to cool for 10-15 minutes. 

Step 2 – In a large mixing bowl, whisk together ½ cup (100g) of sugar with the egg yolks, until pale and foamy. While whisking, pour in the melted butter and chocolate. Sprinkle in the cornstarch, and whisk to combine.

Step 3 – In a separate large mixing bowl, beat the 6 egg whites and salt to a stiff peak. Add the rest of the sugar (1/2 cup - 100g), gradually while still beating. With a spatula, fold about ¼ or less of the egg whites into the chocolate mixture. Fold gently and stop mixing when just uniform. In three or four more additions, fold in the rest of the egg whites. The batter should be airy and "jiggly". 

Step 4 - Pour the batter into prepared cake pan. Bake for 25-30 minutes, until the cake looks puffy. The edges should be set and the middle still slightly wobbly. Transfer onto a cooling rack; the cake will deflate as it cools and the top will wrinkle. Let cool at least 15 minutes and remove from the pan.

Enjoy slightly warm (melty texture), at room temperature (soft texture) or chilled (firmer texture).

The post Classic French Chocolate Moelleux Cake appeared first on Pardon Your French.

For the making of Homemade Hazelnut Chocolate Spread, you first need to make hazelnut butter – to which melted chocolate and cream are then added.

Making hazelnut butter is a quick and simple process, achieved by blending roasted hazelnuts in a food processor/blender until it turns into “butter” – and that’s it. This can often be more cost-efficient than buying a jar from the store, especially if you buy the hazelnuts in bulk.

That being said, you can also use a jar of already-made hazelnut butter if you have one on hand. Simply make sure it is organic hazelnut butter, made from only one ingredient: roasted hazelnuts.

How to make hazelnut butter?

Making hazelnut butter starts with roasted hazelnuts, which are then blended to a smooth, spreadable consistency (“butter”). Here is how it’s done in two easy steps.

1. Roasting hazelnuts

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line up a baking sheet with parchment paper and spread the hazelnuts on it in an even layer. Bake the hazelnuts for 15 minutes, until skins are blistered. Remove the baking sheet from the oven and let the hazelnuts cool completely on the baking sheet.

Once cool, transfer the hazelnuts, one handful at a time, into a kitchen cloth. Close the kitchen cloth and rub/scrunch between your hands for about 1 minute. The friction will help most of the hazelnut skins to fall off. Transfer the “cleaned” hazelnuts to a bowl. Once roasted, hazelnuts can be kept for up to 12 months in an airtight container in the refrigerator or freezer.

2. Blending hazelnuts

Transfer the roasted hazelnuts to a high-speed blender or food processor. Blend on high speed until smooth – in intervals, so the nuts and machine don’t overheat. As you blend, the nuts will get stuck to the sides of the work bowl. Scrape down the bowl with a rubber spatula once in a while. The longer you blend, the smoother the hazelnut butter will be. 4-5 minutes will give you a thick spreadable butter (as pictured here) / 12-15 minutes will give you a smooth, more liquidy butter (note: the times will vary depending on the appliance you’re using).

Once made, use the hazelnut butter immediately to make this Homemade Hazelnut Chocolate Spread or store it in a jar or airtight container for up to 3 months in the fridge.

Cooking notes:

• This recipe requires the use of a high-speed blender or food processor.
• This recipe was developed with the use of milk chocolate, to create a creamier/spreadable texture. I also found milk chocolate lends the best taste. Make sure you choose a good quality milk chocolate bar or callets – not chocolate chips. Chocolate chips often include stabilizers such a soy lecithin added to them, which raise their melting temperature so the chips keep their shape once baked. So a melted baking bar yields a smoother and more malleable end result. Choose a milk chocolate with at least 30% cacao solids. I personally recommend Callebaut and Valrhona brands.
• This recipe gives you enough spread to fill a 1.5cups / 350ml jar. You can double the quantities to make more. 

How to store this Homemade Hazelnut Chocolate Spread? 

After making the spread and letting it cool to room temperature, store it in the refrigerator.

• In the refrigerator: store it in an airtight container/jar in the fridge for up to 3 weeks. I recommend you take it out of the fridge at least 15 minutes before eating it, to allow the texture to soften a bit. 
• Not in the freezer: I do not recommend freezing this spread.  

I hope you’ll love this Homemade Hazelnut Chocolate Spread recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like:

• Buckwheat Chocolate Chip Cookies with Sea Salt 
• Chocolate Chip Cookies with Fleur de Sel
• Brownies with Pecans & Fleur de Sel
• Hazelnut Chocolate Sea Salt Granola
• Classic French Chocolate Truffles
• Classic French Chocolate Pots de Crème

Homemade Hazelnut Chocolate Spread

Print Recipe

Serves: 350ml Prep Time: 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 6 voted )

Ingredients

1 1/2 cups (200g) whole hazelnuts, raw (or 200g natural hazelnut butter)
2/3 cup (150ml) heavy cream (35% m.f.)
2 tbsp (25g) sugar
2 tbsp (14g) unsweetened cocoa powder
100g (3.5oz) milk chocolate, chopped
¼ tsp salt

Instructions

Skip step 1 & 2 explain how to make hazelnut butter. If you already have a jar of organic hazelnut butter, you can skip step 1 & 2. 

Step 1 – Roast the hazelnuts. Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line up a baking sheet with parchment paper and spread the hazelnuts on it in an even layer. Bake the hazelnuts for 15 minutes, until skins are blistered. Remove the baking sheet from the oven and let the hazelnuts cool completely on the baking sheet. Once cool, transfer the hazelnuts, one handful at a time, into a kitchen cloth. Close the kitchen cloth and rub/scrunch between your hands. The friction will help most of the hazelnut skins to fall off. Transfer the “cleaned” hazelnuts to a bowl.

Step 2 – Make hazelnut butter. Transfer the hazelnuts to a high-speed blender or food processor. Blend on high speed until smooth - in intervals, so the nuts and machine don’t overheat. The longer you blend, the smoother the hazelnut butter will be. 4-5 minutes will give you a thick spreadable butter / 12-15 minutes will give you a smooth, more spreadable butter. Choose the consistency you prefer, which will lead to a similar consistency for the hazelnut chocolate spread.

Step 3 – Make the hazelnut chocolate spread.In a medium sauce pan over low-medium heat, warm up the heavy cream with the cocoa powder and sugar. Stir until well combined and hot – but not yet simmering. Place the chopped chocolate in a large bowl and pour the hot cream over top. Wait about 15 seconds and stir until the chocolate is all melted.

Stir in the hazelnut butter and salt, until combined. Transfer the spread into a jar and let it cool completely to room temperature before closing the lid and storing it in the fridge. 

Note about this recipe:

I experimented to test and develop a homemade hazelnut chocolate I was very happy about –  and this is the one. I played around with hazelnut vs. chocolate ratios, tried different types of chocolate (ie. dark chocolate), different fats (ie. hazelnut oil, powdered milk), different sugars (ie. honey, maple syrup), etc. In the end, I found this final recipe to be my best result, both in taste and texture. It isn’t dairy-free, low-sugar or anything as such (I feel this spread is definitely “a treat”), but this is by far the BEST version, in my opinion! There are hundreds of homemade hazelnut chocolate spread recipes out there… so if you are looking for a dairy-free, low-sugar or “healthier” spread, I am certain you will find it elsewhere.

The post Homemade Hazelnut Chocolate Spread appeared first on Pardon Your French.

What is Fleur de Sel? 

Fleur de Sel, translating literally to “Flower of salt”, is the crust of salt that forms on the surface of sea water as it evaporates. Fleur de Sel is grown in salt marshes and is then collected traditionally, using wooden racks by workers called paludiers. It is a rather labor intensive process which explains why fleur de sel is more expensive than table salt. Fleur de Sel is very often used in Brittany cooking and baking, as it’s grown/created on its coast – notably in Guérande, Noirmoutier and the Ile de Ré. 

I always bring back some Fleur de Sel from France in my luggage. But you can also easily find Fleur de Sel online (I recommend the Paludier or Le Saunier de Camargue) and in some specialty grocery stores. 

How to use Fleur de Sel? 

With Fleur de Sel, a little goes a long way. Use it as a tiny garnish, sprinkled over food, rather than the classic salt you would add to your dish in the process of cooking. In texture, Fleur de Sel comes in larger salt crystals. In taste, it has a higher moisture content than table salt, which makes the crystals often stick together and hence deliver a higher, more intense salt flavor on your tongue. 

This brownies recipe show you exactly how table salt and Fleur de Sel are used in different ways: the table salt is mixed with the dry ingredients and folded into the batter, while the Fleur de Sel is sprinkled on the brownies right before baking. 

How to get “crackly top” brownies?

The shiny and crackly crust of a brownie is a very thin layer of meringue that rises to the top when baking. This is achieved by incorporating air into the eggs and making sure the air stays in the batter.

Step 1 – Incorporate air into the batter. You should start by creaming the butter and sugar together very well, until pale and fluffy. Then, add the eggs and beat the mixture for at least 5 minutes until foamy. The longer you beat the batter after adding the eggs, the more air will get incorporated into the batter and the better the crackly crust on top will form. For this step, you will need a whisk: though it is much easier with a stand mixer with a whisk attachment, but doable by hand too, in my opinion.   

Step 2 – Keep the air in the batter. Once the egg batter is foamy, you can switch to a spatula and start adding the other ingredients: melted chocolate, flour, cocoa, etc… At this point, you want to mix the batter as little as possible, to keep all the air in. Use a spatula (not a whisk!) and stop mixing when ingredients are just incorporated.

If you follow these 2 steps, you should have a shiny and crackly curst form on top of your brownies.

More cooking notes: 

• Make sure you use unsalted butter. This recipe calls for salt and fleur de sel which will provide plenty enough salt for the brownies. If you use salted butter, the brownies will likely be too salty in taste. 
• I understand it can be tempting to reduce the amount of sugar, but I do not recommend it. I find that a whole cup of sugar is indeed needed to create a perfectly fudgy texture. The sugar also helps to form the crackly crust on the top. I know this may seem like a bit too much sugar, but they’re brownies after all!
• You can substitute the pecans for walnuts. For a nut-free version of these brownies, replace the 50g of nuts for 50g of extra chocolate chips.
• The key to fudgy-centered brownies is to not overmix the batter, nor over-bake it.
• This recipe is best suited for a square 8×8-inch (20.3×20.3cm) pan, lined-up with foil.

I hope you’ll love this Brownies with Pecans and Fleur de Sel recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like:

• Buckwheat Chocolate Chip Cookies with Sea Salt 
• Chocolate Chip Cookies with Fleur de Sel
• Breton Salted Butter Sables
• Hazelnut Chocolate Sea Salt Granola
• Classic French Chocolate Truffles
• Classic French Chocolate Pots de Crème

Brownies with Pecans and Fleur de Sel

Print Recipe

Serves: 9 squares Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

1 cup (200g) granulated sugar
1/2 cup + 2 tbsp (145g) unsalted butter (at room temperature)
7 oz (200g) chocolate, chopped (dark or semi-sweet)
1 tsp vanilla extract
1 tbsp (15ml) espresso or coffee, cold
2 large eggs (at room temperature)
2/3 cups (80g) all-purpose flour
1 tbsp (7.5g)  cocoa powder
¼ tsp salt
1.75 oz (50g) chocolate chips (dark or semi-sweet)
1/2 cup (50g) pecans
1 tsp Fleur de sel

Instructions

Make sure you read the cooking notes (above) before you start.

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line a square 8x8-inch (20.3x20.3cm) pan with foil.

Step 1 - In a medium steel bowl, over a bain-marie, melt the 7 oz (200g) of chopped chocolate. Once melted, set aside to cool.

Step 2 - In a large mixing bowl, using a whisk, cream (*) the butter and sugar together. *Creaming means you need to whisk together the butter and sugar for about 5 minutes until pale and fluffy.

Step 3 - Add the eggs and whisk again for at least 5 minutes until foamy.

Step 4 - Switch to a spatula, and add the vanilla extract, espresso (or coffee) and melted chocolate and mix until just incorporated.

Step 5 - In a separate bowl, whisk together the flour, cocoa powder and salt. Fold the dry ingredients into the chocolate mixture until just incorporated. Fold in the chocolate chips and pecans.

Step 6 - Transfer the batter into the prepared pan and smooth out the top with a spatula. Sprinkle evenly with fleur de sel. Bake for 40 minutes until the edges are set and the middle is still soft.

Transfer onto a cooling rack and let cool for about 15-20 minutes before removing from the pan. Slice in 9 squares. Enjoy warm or chilled. 

The post Brownies with Pecans and Fleur de Sel appeared first on Pardon Your French.