Roasted Hemp Seed and Chocolate Marquise

Chocolate Marquise by Vasse Valley
  1. Lightly grease an 8cm x 22cm (1-litre capacity) terrine or loaf tin. Line with plastic wrap, leaving the excess to hang over the sides.
  2. Place a bowl over a pan of simmering water (make sure bowl doesn’t touch the water). Add chocolate and whisk for 5-6 minutes until melted. Add butter one piece at a time, whisking between each addition until melted. Remove from heat and allow to cool 30 min.
  3. Whisk the eggs, yolks and sugar until light and creamy.
  4. Mix the cocoa with the water to make a smooth paste.
  5. Add the chocolate mix to the paste and then gently fold in the egg mix followed by the cream and hemp seed crumble.
  6. Pour into a terrine, fold over plastic wrap to cover, then refrigerate overnight.

This recipe is brought to you by Vicky Austin – Sous-chef at Basalt Restaurant, Bunbury, Western Australia

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