|Dark Chocolate Marquise with raspberry coulis, vanilla bean meringue, rum caramel and lemon scented spiced almonds|
Please go to http://thedaringkitchen.com/sites/default/files/u11/55_Chocolate_Marquise_-_DB_May_2011.pdf for the recipe. The only changes I made was add vanilla beans to the meringue, and rum instead of tequila in the marquise and the caramel.
I served this dish after gumbo and my friends proceeded to make themselves pretty much ill on it. It was so rich and some of them *might* have eaten two servings. I wasn't sure what to expect with the marquise but the best way I could describe it is a really rich frozen boozy chocolate pudding. Even after serving double desserts to 6 people and two half people (aka kids) I had a whole pan of the marquise goodness in my freezer and the next week I played around with the leftovers.
This was my take on a rocky road marquise! Toasted Marshmallow, rum caramel, toasted coconut, dark chocolate marquise and peanuts and mini chocolate chips. SA said the toasted marshmallow was weird but I enjoyed the chewy texture!
Thanks again to Emma and Jenny! This was a fantastic challenge and one I am sure I will keep in the back of my mind when I need a bit fancier of a dessert!Blog-checking lines: 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 marquise massacre!|