Chocolate Marquise

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.

This months challenge was Chocolate Marquise, something again I had not heard of (I really need to get out from under my rock, I have not heard of a lot of the recipes we do).

Chocolate Marquise

Chocolate Base

Servings: n/a – this is an ingredient for the chocolate marquise, not meant to be used separately

6 oz (170 grams/ ¾ cups) bittersweet chocolate (about 70% cocoa)
¾ cups (180 ml/6 fluid oz.) heavy cream
1/4 teaspoon salt
1/8 teaspoon cayenne
1/8 cup (30 ml/ 1 fluid oz.) tequila
1/8 cup (30 ml/ 1 fluid oz.) light corn syrup
1/2 teaspoon vanilla
1/8 cup (2 tablespoons/less than 1/2 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.)
1/16 teaspoon freshly ground black pepper
1/2 oz unsalted butter (1 tablespoon/15 grams), softened


1. Place the chocolate in a small mixing bowl.

2.  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.

3.  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. ( I was quite sceptical about adding cayenne pepper and ground pepper to chocolate, but I went with it)

4.  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.

Chocolate Marquise

Servings: 9 2.5″x2.5″ (6⅓cm x 6⅓cm) cubes

6 large egg yolks at room temperature
2 large eggs
1/3 cup (75 grams/ 2⅔ oz) sugar
2 tablespoons + 2 teaspoons (1⅓ fluid oz/ 40 ml.) water
Chocolate Base, barely warm (recipe follows)
1 cup (8 fluid oz./ 250 ml.) heavy cream
1 cup 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)


1. 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.

2.  When the eggs are getting close to finishing, make a sugar syrup by combining the sugar and water in a small saucepan.

3. Bring the syrup to a boil and then cook to softball stage (235F/115C). If you have a cake tester with a metal loop for a handle, the right stage for the syrup is reached when you can blow a bubble through the loop **I had neither of these options so I went with the tool free option.  Drop a small amount of the boiling syrup in cold water.  If it congeals and forms a soft ball its ready. **

4.  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.

5. 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

6. In a separate mixing bowl, whip the heavy cream to soft peaks. Set aside. (Forgot to take a picture of the next few steps)

7.  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.

8.  Fold 1/3 of the reserved whipped cream into the chocolate mixture to loosen it, and then fold in the remaining whipped cream

9.  Pour into the prepared pans and cover with plastic wrap (directly touching the mixture so it doesn’t allow in any air).

I had a lot left so I decided to be a little creative.  I piped some into tiny muffin cups.  In a few of them I also added peanut butter in the centres.

10.  Freeze until very firm, at least 2 – 4 hours (preferably 6 – 8 hours).

Torched Meringue

Servings: Makes about 2 – 2½ 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.

6 large egg whites
¾ cup + 2 tablespoons (210 ml) (7 oz or 200 gms) sugar
Splash of apple cider vinegar
1/4 teaspoon vanilla


1.  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.

2.  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.

3.  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.

4.  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.  **I do not have a blowtorch so I broiled mine for a few minutes**


1.  When you’re ready to plate, remove the marquise from the freezer, working quickly, 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.

2. 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 . 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.

3.  Plate with the torched meringue.  You want to handle the cubes as little as possible because they get messy quickly and are difficult to move. However, you want to wait to serve them until they’ve softened completely.

I am not a huge fan of meringue, actually I hate it, so I ate mine with whipping cream, much tastier 🙂

The final product, a light fluffy, creamy, heavenly, chocolate dessert that I absolutely loved!!!!  I will be making this in the future for sure.  Thank you Emma of  and  Jenny  for such a great challenge!

Stay tuned for the June challenge, I am hosting!!!!


8 thoughts on “Chocolate Marquise

  1. can’t wait to know what you’ve got in stores for us next month! great job on this challenge, i love the look of your toasted meringue! you really can’t tell that you hate it, it looks prepared with love 🙂

  2. Both of your platings look amazing – the big square of chocolate with the cloud of meringue drew me it – but that mini cupcake perched on meringue is so adorable! You did an absolutely amazing job on this challenge, and I can’t wait to see what you come up with next!!

  3. I love the meringue shapes you made – really beautiful 🙂 My sister isn’t a fan of meringue either, so if I had made the challenge this month I’d have used whipping cream for her, too. Amazing presentation!

  4. How was the peanut butter in the center?? It sounds deluxe. Love all of your crazy merigue shapes!
    Best, Sandie

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