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.
The two mandatory items in this challenge were to make the marquise and the meringue. The ladies also provided recipes for Tequila Caramel and Spiced Almonds. Because I wanted to make this as simple as possible for me I only made the two mandatory items. I was actually pretty surprised at how easy the recipe was to make, well easy for me. All of the techniques used in the recipe I have used at various times while making different desserts. So something that I thought was going to take forever actually didn’t. The longest part of this recipe is waiting for the Chocolate Marquise to solidify in the freezer.
I really enjoyed making and tasting this dessert because the marquise was sweet but the cocoa powder it is rolled in mellowed it out and the meringue added a nice sweet creamy texture to the dessert. I definitely see why the meringue is required for this challenge because the dessert wouldn’t taste complete without it.
For the Chocolate Marquise and the Chocolate Base, I made half a recipe. For the meringue I actually made a quarter recipe. Below is the full recipe, so if you only want to make 1 8 x 8 pan of marquise just half the recipe 🙂