The May 2011 Daring Baker's 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.
Not only have I never tried making a Marquise but, I've never even heard of it before.So I was looking forward to this challenge. The directions were given for a full, half or quarter batch. How easy is that. I chose to make a quarter batch since it is just the two of us. And since it has several components I was able to start the process early. "Early", you say? Are you implying that I'm posting this late? Well, you are correct. But, but, but....I have good reasons! But, but, but....better late than never!
The first component is the Marquise. As it turns out this a very decadent, very smooth, very delicious mousse like dessert that sets up in the freezer. Sort of like ice cream but, better. If that can even happen! It starts off with a chocolate base: chocolate, heavy cream, salt, cayenne, hazelnut liquour, corn syrup, canilla, cocoa powder, pepper, and butter. After cooling the base is added to: egg yolks (many of them), whole eggs, sugar, heavy cream. The resulting mousse is spread into a parchment lined pan and placed in the freezer. Easy right?
The next component is a meringue. The usual egg whites, sugar, vanilla, and a splash of apple cider vinegar is whipped up into a billowy cloud of delicious meringue. This is where I have to be very careful. You see, I can just eat this by the spoonful right out of the bowl not thinking about what I originally needed it for.
For the third component I used some raspberry jam in place of the caramel sauce called for in the original challenge. I also omitted the spiced nuts since "J" can't eat them.
To plate this dessert requires careful timing if you live in a warm climate. The meringue needs to be ready at the same time as the sauce and spiced nuts. The mariquise is removed from the freezer and unmolded from the pan. I cut 2 1/2" squares and rolled them in cocoa powder quickly, it melts fast. Place the square on your serving plate. Add the meringue. Torch the meringue as desired. Add the sauce and spiced nuts. I allowed the dessert to sit out for approximately 10 minutes before eating.
It was light, creamy, dreamy, smooth, chocolatey, lovely and very rich (the only negative for "J"). I always enjoy making something new. Thank you Emma and Jenny for this challenge!
Yeah, I was born to bake! I'm happiest when I can try out something new and different. I love to see that devilish smile on someone's face at dessert time. It all started when I was tall enough to reach the counter and has not stopped yet. I am always looking for something involved, and more complex. I completed the amateur pastry program at the French Culinary Institute to round out my self taught skills, increase my knowledge and give me more confidence. I look forward to more classes and that next challenge.