After-eight-chocolate-marquise-1Our Food Ed Felicity says, “There’s no holding back with this show-stopper – it must be the silkiest, gooeyiest, choccyiest  treat imaginable”.



Serves: 16 people

Prep time: 20 mins

Cook: 5 mins







  • 300g dark chocolate,  (we used 70% Green & Black’s), broken into squares
  • 150g unsalted butter, room temperature
  • 150g golden caster sugar
  • 6 tbsp cocoa powder
  • 6 egg yolks
  • 450ml double cream
  • 300g box After Eights


To decorate:

  • Small bunch mint
  • 1 egg white
  • 2tbsp caster sugar
  • Peppermint Chocolate Autumn Leaves (Roots & Wings)
  • Edible gold stars (Lakeland)



1. Grease and line a 35 x 12cm rectangular loose based tart (tranche) tin. (Alternatively use a 23cm round loose based spring clip tin).

2. Put the chocolate pieces in a heatproof bowl, resting over a pan of simmering water, to melt.

3. Take another bowl and cream together the butter and 75g of the sugar with an electric whisk, beat until the mixture is light and creamy, then beat in the cocoa powder.

4. Put the yolks in another bowl with the remaining sugar, then beat together until thick and creamy.

5. Whip the cream in a fourth bowl until softly peaking.

6. Pour the melted chocolate into the butter mixture, and carefully stir through until it is well combined. Gently fold in the egg mixture followed by the whipped cream.

7. Spoon one third of the mixture into the base of the lined tin. Cover this with a layer of After Eights (cutting, if needed to make them fit).  Spoon over another layer of the chocolate mixture, followed by a layer of After Eights.  Top with the remaining chocolate mix, smoothing over with a palette knife. Chill overnight or up to 2 days.

8. Brush the mint leaves with egg white and sprinkle over the caster sugar to frost. Leave to dry.

9. To serve; put onto a serving plate, arrange the chocolate mint leaves and frosted mint leaves over the top and sprinkle with edible gold stars.