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
Recipe Source: Emma and Jenny learned how to make this marquise dessert when they worked together at a Seattle restaurant. The recipe is adapted from one developed by Bennie Sata, a Seattle-area pastry chef who introduced the city to one of its iconic chocolate desserts
Servings: 18 2.5″x2.5″ cubes
11 large egg yolks at room temperature
4 large whole eggs
2/3 cup (150 grams/ 5.3 oz) sugar
1/3 cup (2⅔ fluid oz/ 80 ml.) water
Chocolate Base, barely warm (recipe follows)
2 cups (16 fluid oz./ 500 ml.) heavy cream
2 cups Dutch process cocoa powder (for rolling) (Note: We used extra brut, like Hershey’s Special Dark. Make sure it’s a Dutch processed cocoa, not a natural cocoa powder.)
Torched meringue (recipe follows)
Spiced almonds (recipe follows)
Cacao nibs (optional)
Line 2 8″x8″ square pans with parchment paper.
In the bowl of a stand mixer, combine the egg yolks and whole eggs. Whip on high speed until very thick and pale, about 10 – 15 minutes.
When the eggs are getting close to finishing, make a sugar syrup by combining the sugar and water in a small saucepan. Bring the syrup to a boil and then cook to softball stage (235F/115C).
With the mixer running on low speed, drizzle the sugar syrup into the fluffy eggs, trying to hit that magic spot between the mixing bowl and the whisk.
When all of the syrup has been added (do it fairly quickly), turn the mixer back on high and whip until the bowl is cool to the touch. This will take at least 10 minutes.
In a separate mixing bowl, whip the heavy cream to soft peaks. Set aside.
When the egg mixture has cooled, add the chocolate base to the egg mixture and whisk to combine. Try to get it as consistent as possible without losing all of the air you’ve whipped into the eggs. We used the stand mixer for this, and it took about 1 minute.
Fold 1/3 of the reserved whipped cream into the chocolate mixture to loosen it, and then fold in the remaining whipped cream.
Pour into the prepared pans and cover with plastic wrap (directly touching the mixture so it doesn’t allow in any air). Freeze until very firm, at least 2 – 4 hours (preferably 6 – 8 hours).
When you’re ready to plate, remove the marquise from the freezer at least 15 minutes before serving. While it’s still hard, remove it from the pan by pulling on the parchment ‘handles’ or by flipping it over onto another piece of parchment.
Cut it into cubes and roll the cubes in cocoa powder. These will start to melt almost immediately, so don’t do this step until all of your other plating components (meringue, caramel, spiced nuts, cocoa nibs) are ready. The cubes need to sit in the fridge to slowly thaw so plating components can be done during that time. They don’t need to be ready before the cubes are rolled in the cocoa powder.
Servings: n/a – this is an ingredient for the chocolate marquise, not meant to be used separately
12 oz (340 grams/ 1½ cups) bittersweet chocolate (about 70% cocoa)
12 oz (355 ml/ 1½ cups) heavy cream
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 cup (60 ml/ 2 fluid oz.) tequila
1/4 cup (60 ml/ 2 fluid oz.) light corn syrup
3/4 teaspoon vanilla
1/4 cup (4 tablespoons/ less than an ounce) cocoa powder (we used extra brut, like Hershey’s Special Dark, but any Dutch-processed cocoa would be fine. Do not substitute natural cocoa powder.)
1/8 teaspoon freshly ground black pepper
1 oz unsalted butter (2 tbsps./30 grams), softened
- Place the chocolate in a small mixing bowl.
- In a double-boiler, warm the cream until it is hot to the touch (but is not boiling). Remove from the heat and pour over the chocolate.
- Allow it to sit for a minute or two before stirring. Stir until the chocolate is melted completely and is smooth throughout.
- Add the remaining ingredients and stir to combine.
- Set aside until cooled to room temperature. Do not refrigerate, as the base needs to be soft when added to the marquise mixture. If you make it the day before, you may need to warm it slightly. Whisk it until it is smooth again before using it in the marquise recipe.
Servings: Makes about 4 – 5 cups of meringue. If you aren’t planning on serving *all* of the marquise at once, you might want to scale this recipe back a bit.
11 large egg whites
1 ¾ cups (14 oz or 395 gms) sugar
Splash of apple cider vinegar
1/2 teaspoon vanilla
Combine the egg whites, sugar and vinegar in the bowl of a stand mixer. Using your (clean, washed) hand, reach in the bowl and stir the three together, making sure the sugar is moistened evenly by the egg whites and they make a homogeneous liquid.
Over a saucepan of simmering water, warm the egg white mixture. Use one hand to stir the mixture continuously, feeling for grains of sugar in the egg whites. As the liquid heats up, the sugar will slowly dissolve and the egg whites will thicken. This step is complete when you don’t feel any more sugar crystals in the liquid and it is uniformly warm, nearly hot.
Remove the mixing bowl from the saucepan and return it to the stand mixer with the whisk attachment. Whisk until you reach soft peaks. In the last 10 seconds of mixing, add the vanilla to the meringue and mix thoroughly.
When you’re ready to plate the dessert, spoon the meringue onto a plate (or use a piping bag) and use a blowtorch to broil.