Difficulty: 3/5
Break the chocolate into pieces, place in a bowl with 2 tablespoons of water, and melt gently over a bain-marie.
Soak the gelatin sheets in cold water until softened, drain by pressing between your hands, then melt for a few seconds in the microwave or a small saucepan.
Separate the eggs, whisk the yolks with 120 g icing sugar until pale and doubled in volume. Incorporate the melted chocolate thoroughly, followed by the gelatin.
Whip the egg whites to stiff peaks and fold gently into the chocolate mixture. Pour into a rectangular mold lined with cling film and smooth the top.
Refrigerate for at least 4 hours until set.
Unmold the marquise, slice into 8 portions, and dust with cocoa powder and a light sprinkle of icing sugar.
Halve the macaroons, arrange 3 halves on each slice with a raspberry and a sprig of mint or verbena. Serve chilled.
