The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle. When I first looked over the ingredient list I thought a dozen eggs??? I couldn’t imagine a dessert using a dozen eggs. Thankfully that was for a full recipe that feeds 20 people and when I used the quarter recipe it only used 3 eggs.
The marquise itself turned out amazing. My friends, and my husband, were impressed. The chocolate marquise was silky smooth and chocolaty, filled with hints of spices and lemon. I put it on top of the pillow soft torched meringue and topped it off with a few of the nuts. The plates were drizzled in the caramel rum sauce which seemed to pull this entire dessert together.
This is a dessert that is made to impress. It’s so fancy and gorgeous. I would love to make it again for a large dinner party or a birthday get-together.
Chocolate Base (a component of the Chocolate Marquise)
3 oz. bittersweet chocolate (I used Sea Salt Soiree made by Ghirardelli)
1/3 c. heavy cream
¼ t. cayenne
1 T. Bailey’s Irish cream
1 T. light corn syrup
½ t. vanilla
1 T. cocoa powder
2 t. lemon zest
½ T. butter
3. Stir the cream and chocolate mixture until the chocolate is completely melted and smooth.
4. Add in all the remaining ingredients and mix well. Set the bowl aside to cool. Do not use in the chocolate marquise until it is at room temperature.
Chocolate Marquise (recipe adapted from Emma and Jenny’s recipe)
3 large egg yolks (save the whites for the meringue)
1 large egg
3 T. sugar
2 T. water
Chocolate Base (recipe above)
½ c. heavy cream
½ t. cinnamon
¼ t. ginger
½ t. nutmeg
Torched Meringue (recipe below)
Spiced Almonds (recipe HERE)
Caramelized Almonds (recipe HERE)
7. Freeze the chocolate mixture for at least 8 hours. When you are ready to plate the chocolate remove it from the freezer and let thaw for 5 minutes. Pull up on the parchment paper and put the chocolate marquise on a cutting board.
8. Mix together the cocoa powder and powdered sugar in a bowl. Cut the chocolate marquise into 2 x 2 squares and roll in the cocoa mixture.
9. Put a torched meringue on a plate. Place the chocolate marquise on top of the torched meringue and drizzle with the caramel rum sauce. Top off with the caramel nuts and a few spiced nuts.
3 egg whites
1/2 c. sugar
1/2 t. vinegar
1/2 t. cinnamon
1/2 t. ginger
3. Remove the bowl from the saucepan and mix with a hand mixer until soft peaks for. Add in the vanilla and spices and beat an additional minute.
4. When ready to use, put in a piping bag and pipe onto a cookie sheet.
1/2 c. sugar
1/2 c. heavy cream
2 T. rum
1 t. sea salt
1. In a heavy bottomed saucepan, combine the sugar and water over medium high heat. Boil until the mixture turns a golden brown. Do not over heat or the mixture will burn! (I had to make this twice because I burnt the first pan)