Dessert| Bittersweet Chocolate Marquise with Crème Chantilly & Balsamic Cherry Sauce … when God created mothers!

“When your mother asks, “Do you want a piece of advice?” it is a mere formality. It doesn’t matter if you answer yes or no. You’re going to get it anyway.”
Erma Bombeck

Bittersweet Chocolate Marquise with Crème Chantilly & Balsamic Cherry SauceHAPPY MOTHERS DAY! Finally the day to celebrate the toughest job in the world, one that makes you wonder ‘Why?‘ over and over again. As always there are no right answers, but this wonderful piece by Erma Brombeck written way back in May 12, 1974 for her Mother’s Day column tries to explain!

Dear Mother,

When the Good Lord was creating mothers, He was into his sixth day of “overtime” when an angel appeared and said, “You’re doing a lot of fiddling around on this one.
And the Lord said, “Have you read the specs on this order?

She has to be completely washable, but not plastic;
Have 180 movable parts… all replaceable;
Run on black coffee and leftovers;
Have a lap that disappears when she stands up;
A kiss that can cure anything from a broken leg to a disappointed love affair;
And six pairs of hands.”

The angel shook her head slowly and said, “Six pairs of hands… no way.” … you must read the rest here When God Created Mothers

Mothers Day PABWoke up this morning to find a beautiful new ipod nano that the kids bought for me as a Mothers Day gift. The teen paid for it, and on last count she was still trying to wrangle the half the lad owed her! The way he’s trying to wriggle out of it is hysterical, both equally persistent! I am so touched with the gift … they downloaded all my favourite songs onto it {Tracy Chapman, Dire Straits, Enya, Scorpions, Eric Clapton, Gordon Lightfoot, Eagles … 1000s more, all there!}, my fave FM music channels, pictures etc, wrapped in pretty hot pink paper!Bittersweet Chocolate Marquise with Crème Chantilly & Balsamic Cherry SauceI made these delicious little desserts for today. One the the high points of summer in North India is the advent of stone fruit, especially cherries and peaches. The first sight of luscious deep red cherries takes my breath away. Always priced high, the way to announce the seasons first, yet temptation wins over resolve and the heart sings a song again! This year the crops better, sweeter and even more tempting!Bittersweet Chocolate Marquise with Crème Chantilly & Balsamic Cherry SauceCame home 2 days ago with a box that weighed just under 800gms and had many happy thoughts, the first being a lattice cherry pie, or maybe a cherry clafoutis. The teen had other ideas however, being a cherry lover, and soon most of the box was history. Yet it was my bake a dessert day as it had been a while since I made an indulgent dessert.Bittersweet Chocolate Marquise with Crème Chantilly & Balsamic Cherry Sauce The Internet has magical powers and drags you into its web, pulling you deeper and deeper. I was quite happily lost in Canelle et Vanilles beautiful pictures, when I googled for a cherry gelee to replace a strawberry gelee. Of course I got distracted, landed up at Epicurious and got searching for cherries. Cherry Syrup? Mmmmm, yes please. That sounded good, but underneath was something that sounded even better, something that I had never heard of – chocolate marquise!Bittersweet Chocolate Marquise with Crème Chantilly & Balsamic Cherry Sauce

Chocolate marquise is a delicate chocolate dessert made of dark chocolate, heavy cream, egg yolks, butter and sugar. Though chocolate marquise is fairly simple in its ingredients, it makes for an elegant dessert as it can be molded in various shapes and served with fresh or chocolate dipped fruit and shaved chocolate pieces. Chocolate marquise requires no baking, but you will need at least three hours to allow it to chill in the refrigerator before serving.

Bittersweet Chocolate Marquise with Crème Chantilly & Balsamic Cherry Sauce Bittersweet Chocolate Marquise with Crème Chantilly & Balsamic Cherry SauceIt’s tough to leave a tempting title like a Bittersweet Chocolate Marquise without an in depth read. Expectedly, pretty soon I was lining molds and humming a sweet song! Yum Yum Yum is all I thought! One thing was definite, that my marquise would be individually plated, a form of serving dessert which I enjoy most. Bittersweet Chocolate Marquise with Crème Chantilly & Balsamic Cherry SauceBittersweet Chocolate Marquise with Crème Chantilly & Balsamic Cherry SauceOf course you can line a loaf pan, or rectangular mold and set the marquise. Chill and slice prior to serving. Else do what I did with some leftover – set in individual goblets. Outstanding and fun! I think if you are short on time, the goblets work best and offer visual delight. I layered in a big hurry as I wasn’t too sure of what to expect. From experience I can now say – expect the best!Bittersweet Chocolate Marquise with Crème Chantilly & Balsamic Cherry SauceBittersweet Chocolate Marquise with Crème Chantilly & Balsamic Cherry SauceIf you like bitter chocolate, then use a nice dark couverture like a 65-70% one, else you can even go with a medium. In that case, maybe reduce the sugar a bit if you like. For an adult variation, maybe spike it with a liqueur and top it with a complimentary fruit pairing. Chocolate holds endless appeal and pairs well with a variety of fruit – cherries, strawberries, oranges, mangoes etc. If cherry season isn’t there yet, try a pairing with strawberries in balsamic syrup.

[print_this]Recipe: Bittersweet Chocolate Marquise with Crème Chantilly & Balsamic Cherry Sauce
your picture
Prep Time: 45 minutes
Total Time: 60 minutes

  • 200gms dark chocolate, melted {I used 55% couverture}
  • 85gms unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1 tbsp cocoa powder
  • 3 egg yolks
  • 1/2 vanilla bean, scraped
  • 2 tsp cherry liqueur
  • 1/8 cup water
  • 200ml low fat cream, chilled
  • 1/8 cup powdered sugar


  1. Blend 50gms {2/3rd} of the butter with 1/8 cup of sugar, then add the cocoa and whip again. Set aside.
  2. Place the remaining butter, yolks, scraped vanilla bean, remaining 1/8 cup sugar and water in a metal saucepan and whisk until well blended.
  3. Place the saucepan over simmering water, and stir constantly until the temperature reads 160F. Take off heat and blend with an electric blender for about 5 minutes till it becomes smooth and cool.
  4. Whip this into the butter, sugar, cocoa mix, add the cherry liqueur if using, blending until homogeneous and smooth. Fold in warm chocolate. Adjust sugar if you like.
  5. In another bowl, whip up 200ml chilled low fat cream with 1/8 cup powdered sugar until it holds peaks. Fold this gently but firmly through the chocolate mix.
  6. Divide the marquise into your prepared molds, smoothen out to the edges and leave to set for at least an hour.
  7. Top with the crème chantilly if using, {recipe follows}, drizzled with a balsamic cherry sauce {recipe follows}.

Recipe: Crème Chantilly
Prep Time: 10 minutes
Total Time: 10 minutes

  • 1/8 cup powdered sugar
  • 100ml low fat cream, chilled
  • 1/2 tsp vanilla powder {or 1/2  vanilla bean, scraped}


  1. Whip all ingredients together to medium firm peaks.
  2. Place crème chantilly in a piping bag and top the mold with it. Using an offset spatula, level the tops. Refrigerate until ready to serve.

Recipe: Balsamic Cherry Sauce
your picture
Prep Time: 15 minutes
Total Time: 15 minutes

  • 200gms fresh cherries, pitted
  • 20gms brown sugar
  • 3/4 tbsp balsamic vinegar


  1. Place all ingredients in a metal saucepan and simmer until the cherries appear glossy, hold their shape and the syrup become thick.
  2. Transfer to a bowl and reserve. Use warm or chilled.
  3. If the syrup appears very liquidy, remove the cherries to a bowl, and reduce the syrup to desired consistency.


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Also find me on The Rabid Baker, The Times of India


  • 5 years ago

    Glorious photos as ever, Deeba! Happy Mother’s Day to you! You know, I do recall that piece that Erma Bombeck wrote. I think it has been reproduced several times. So brilliant!

  • 5 years ago

    Happy Mother’s Day Deeba!
    I went to the local farmers market today and found the first round of cherries… they werent sweet enough though… Your dessert looks tantalizing

  • 5 years ago

    What a beautiful Post Deeba.Only you can write such a post where you convey all the emotions in a controlled yet beautiful way.Happy Mothers Day to you.Very cute and well thought gift.I love the dessert with cherries, I think I like the goblet idea more, simply coz of the layers.

  • 5 years ago

    happy mother’s day deeba !! your family is very lucky to have you baking yummy dishes for them all the time !! your writing is always engaging 🙂

  • 5 years ago

    Happy Mother’s Day! A wonderful gift.

    That chocolate marquise looks fabulous! A delightful dessert.



  • Happy Mother’s Day! Beautiful marquise.

  • 5 years ago

    Happy mother’s day!! I made my mum and my daughter some vanilla chocolate pudding 🙂

    Your gift is wonderful. I hope in a couple of years my 19 month old would buy or make me some special gifts for mother’s day.

  • 5 years ago

    Happy Mother’s Day my dearest Deeba! And this creation of yours is FABULOUS!

  • Happy Mother’s Day Deeba! This looks fantastic!

  • 5 years ago

    Happy Mother’s day, Deeba! Love your pink nano and such a nice touch to put all your fave music in there. Hope you had a blessed day with your family. Love this dessert and your photos as usual 🙂 xoxo

  • 5 years ago

    Happy Mother’s day Deeba. Your children are the sweetest and cutest!

  • 5 years ago

    Your pictures are great and your blog is soo amazing! I loved everything! And the printable version is perfect.

  • 5 years ago

    Wow, this looks so delicious! YUM! 🙂

  • 5 years ago

    It looks like you had a wonderful Mothers Day Deeba filled with joy and laughter…and of course dessert:D

  • 5 years ago

    Expect the best….isn’t that a motto for life?! Can’t wait for the cherry season in the Middle East.

  • 5 years ago

    Thanks for sharing the piece on mothers by Erma Brombeck …. and i would so love a taste of that marquise…………………..

  • 5 years ago

    Do check out for another dedication to mothers……a real story…..

  • I adore all of these pictures, but the overhead shots are pretty freakin’ stunning. What an incredible dessert this is. Wonderful work!

  • 5 years ago

    Looks fabulous Deeba!! Happy Mother’s Day!

  • 5 years ago

    Hi Debba,
    Happy Mother’s Day!
    Chocolate marquise looks awesome perfect for the celebration!

  • 5 years ago

    I love the Bombeck quote, Deeba. I try to control that now that mine are grown. 🙂

    This looks like the perfect combo…cherries and chocolate. Beautifully done and presented.
    Hope you had a wonderful Mother’s Day!!

  • Helene
    5 years ago

    Your desserts are stunning. What a beautiful gift 🙂

  • 5 years ago

    everything looks delicious!

  • Natasha
    5 years ago

    Hey Deeba, awesome dessert….I was planning to make this for my daughter’s 13th bday tomorrow. I found a great recipe by Alice Medrich. Problem is that I don’t have an instant read thermometer. Is there a particular consistentcy I should watch out for when the mixture reaches 160F?
    Thanks Natasha

    • 5 years ago

      Hi Natasha, should become like a custard and leave trail on a wooden spoon if you run your finger on it. Call me if you need help.

  • 5 years ago

    i loved your photos and food styling as well, and yes i can be lost wt aran’s pictures. think i’ll give this recipe a try whn the cherry season hits kl…i mean those that were exported here LOL!

  • 5 years ago

    Every time I come to your blog, I emit a little sigh of pleasure. Your recipes are original, your photos stunning and your writing a pleasure to read. Thank you, Deeba, for the joy you bring to all of your readers.

  • 5 years ago

    this looks wonderful. i love dark chocolate and cherries!

  • 5 years ago

    Can NOT wait to try to balsamic cherry sauce, and to apply it to other fruit sauces as well….another beautiful and yummy recipe.

  • Oh wow D!! That looks soo good. I’m off to check the markets tomorrow, major craving is happening.

  • Gordon Stokey
    5 years ago

    This looks a great recipe, but I had to abandon it very early on. Can you tell me at what point you add the chocolate? Please let me know as I would like another chance to make it.

    • 5 years ago

      Didn’t realise I missed it Gordon; my apologies. Updated in step 4. Sorry!

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