Daring Baker's - Marquise on Meringue

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.



I'd never heard of marquise before, but it's kind of like a chocolate mousse pudding type thing that you mold and then freeze. As you can see, my marquise froze rock solid, it was still a little soft in the centre but I figure that in addition to my nuclear oven I also seem to have a subzero freezer - it was probably a good thing because I used a tiny strawberry shaped silicone icecube mold and I'm not sure how my OCD would ahve coped trying to scoop out an oozey melty chocolate mess.

The other parts of the challenge were a toasted meringue and tequilla caramel. First, let me say, I realise my meringue looks like a macaron, that would be because I don't have an electric mixer and even after 15+ minutes of hand whipping my egg whites were still mega liquidy. I am going to pretend it was on purpose. I missed the toasted bit because I also don't have a blowtorch (you know that vital piece of kitchen equipment?!)

I planned to do a strawberry caramel sauce, but decided against it after tasting the marquise and went for a plain caramel instead. Doesn't it look all lovely and golden?

I am really enjoying these challenges, but haven't been too keen on any of the finished dishes so far. Hoping next month they are going to pick something delicious and cakey... (please, you can make it extra daring if you like??)

The next challenge is announced on the 1st and since my last couple of entries have been kinda safe I am going all out daring... bring it bakers!