Death by Chocolate… and Edible Gold

Editorial working recipe. This method has not yet been independently kitchen-tested by our publication. Follow safe food handling guidance and ingredient labels.

What you shall require

• 300 g dark chocolate, ideally 65–70% cocoa
• 250 ml lactose-free thickened cream or conventional cream
• 3 eggs, separated, using pasteurised eggs if serving higher-risk guests
• 55 g caster sugar
• 1 tsp vanilla extract
• Pinch of fine salt
• 125 g fresh raspberries
• Optional small pieces of food-grade edible gold leaf

How it is done

1. Line an approximately 20 cm loaf tin with baking paper, leaving overhang to lift the finished dessert. Prepare a fridge shelf.
2. Melt chocolate gently over a bain-marie and allow to cool until barely warm. Avoid even a drop of water seizing the chocolate.
3. Whip cream to soft peaks and refrigerate. Beat egg yolks with half the sugar until pale. Stir a little melted chocolate into the yolks, then combine with the rest.
4. In a perfectly clean bowl, beat egg whites with remaining sugar to soft-to-medium glossy peaks. Fold cream into chocolate mixture and then fold in egg whites in three stages.
5. Transfer to prepared tin, smooth the top and refrigerate until fully set, preferably overnight. Because this is a softly set mousse-style dessert, use pasteurised eggs and follow safe storage procedures.
6. Unmould carefully, cut with a warm dry knife and serve with raspberries. Apply tiny flakes of certified food-grade edible gold at the table.
7. Keep refrigerated until serving. Do not substitute decorative craft gold or gold sold for non-food applications.

The household notes

This is an untested editorial version of chocolate marquise; the texture and chilling time must be confirmed before describing it as kitchen-tested.

Raw or lightly cooked egg is not suitable for some higher-risk diners; pasteurised egg products may reduce risk but still require safe handling. A fully cooked alternative should be offered.

Check that the gold leaf is explicitly sold as edible, food-grade gold rather than decorative leaf. It adds appearance, not flavour.

For safe storage, cooling and reheating, see Food Standards Australia New Zealand. Discuss severe allergens and medically necessary restrictions with affected guests.