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Food for Thought: Chocolate Marquise

By Courtesy of the University of Illinois (Champaign, IL)


Chef Curtis Nesler’s signature dessert has become an instant hit at U of I since the first time it was served by the University Catering in honor of a retiring administrator that had a love of chocolate. The dish resembles the filling of a chocolate mousse truffle but can be sliced like a cake. It has a deep chocolate flavor with a velvety-smooth, light texture.

20 oz. bittersweet chocolate (around 58% cacao)
1.5 cups unsalted butter, soft
1 cup sugar
5 tablespoons unsweetened cocoa powder
8 large egg yolks
½ cup water
2 tablespoons vanilla extract
1 cup cold whipping cream
To prepare:
1. Butter two standard size glass loaf pans, and then line carefully with foil.
2. Melt the bittersweet chocolate over a double boiler; then turn off the heat.
3. Beat one cup butter until fluffy, then beat in a half-cup of sugar and the cocoa powder.
4. In a separate metal bowl, whisk the egg yolks, water, the other half-cup of butter, and sugar. Place the mixture over a double boiler and heat gradually to 160 degrees, then remove from heat.
5. Beat the above mixture until thick and cool, then add in the cocoa powder mixture.
6. Fold in the melted bittersweet chocolate and vanilla extract.
7. In another bowl, beat the cold whipping cream until soft peaks form. Fold in the chocolate mixture and then spread into the prepped loaf pans.
8. Chill for 6 hours before slicing and serving.
9. Optional: It can be topped with your favorite flavored whipped cream and served with any type of berry or fruit coulis.

Serves 20-25 guests
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University of Illinois Conferences and Special Events
Champaign, IL
(217) 333.1766