Bitter Chocolate Marquise with Blueberry and Pine Nut Compote

Creation Merlot Cabernet Sauvignon Petit Verdot
Bitter Chocolate Marquise with Blueberry and Pine Nut Compote
By Chef Duane Lewis
Serves 4

Marquise:
3 egg yolks
100g castor sugar
72.5g belgian chocolate 70% cocoa
125g soft butter
82.5g cocoa powder
250ml cream (whipped)
Whisk together the yolks and the sugar till sugar has dissolved. In a separate bowl, whisk together the butter and the cocoa powder. Melt the chocolate. In a new bowl fold in all the ingredients, not forgetting the cream.

Compote:
30g pine nuts
50g blueberries
30g granulated sugar
Toast the pine nuts in a pan, taking care not to burn them, but until golden brown. Let the nuts cool down. Place the berries and sugar in a small pot and cook slowly over low heat. Once the berries are soft, add the nuts and stir with a spoon to burst the berries and form a chunky consistency.
To Serve:
Let marquise stand for 30 minutes, then scoop with a tablespoon onto a plate and cover with the compote.

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