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!



Daring Baker's Challenge - Maple Mousse in and Edible Container

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz.. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at The Daring Kitchen!

Mandatory Items: There are 2 mandatory components to this challenge. You must make one of the 2 maple mousse recipes and you must make an edible container in which to place your mousse for presentation.

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So I'm a little late with this (last) month's Daring Baker's Challenge because of the twilight zone between moving house and when the broadband guys can connect you (i.e. equal parts of cheeky flirting and threatening to take my valued custom elsewhere). But here is my first challenge entry... Maple Mousse in an Edible Container:

I made chocolate bowls, because as you guys know an evening spent melting chocolate is an evening well spent. Plus I am a sucker for anything heart shaped so I used the silicone heart shaped muffin cups from my Valentine Brunch. I would say they were meant to come out all ragged edged and rustic, but I don't think I can excuse away the fact that my chocolate went out of temper and therefore looks a little tie-dyed.

The inspiration behind the challenge was the cabane à sucre tradition in Canada (hence the maple syrup) and there were some amazing multi-coloured, many e-numbered, sugar loaded entries. I was going to go wild with a shaker of multicoloured sprinkles, but when I saw the elegant buff mousse in their dark chocolate shells I couldn't spoil it with synthetic colours, so I went for some candied almonds a la David Lebovitz.

I'll be honest, I didn't really like the mousse, too much sugar and gelatine I think. But I love how you can spend hours hunting down somewhat obscure ingredients and someone like my other half will still compare it to Angel Delight!