Chocolate Marquise : You're fancy, huh?

When I first read about the Daring Bakers Challenge I was flabbergasted.  There were so many steps! So many places to falter and so many ingredients! I'm not going to lie, it took me several days to wrap my head around this recipe in all its egg glory, but once I did, lord help me I have been covering EVERYTHING in rum caramel sauce. (Don't stand still too long I might cover you in it next!)

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!

November Daring Cooks Challenge: Souffles!

My first daring chefs challenge was quite scary:
SOUFFLES!
But they fall! They are difficult! I only have small ramekins!  I'M SCARED! These were all thoughts going thru my head when I saw what the challenge was to be (should I accept it).  In the end I persevered and learned that it was actually quite easy and something I will be adding to my repertoire more often.
     This was a perfect recipe for the SA and I, it made three nice size souffles so there was one for each of us and one that we just so happened to share with two hungry pirate princesses and their parents.

Chocolate Mint Souffles
2 eggs

1 teaspoon plus 4 tablespoons sugar, divided
2 tablespoons  Cocoa
1 teaspoon cornstarch
Dash salt
1/3 cup fat-free milk
2 tablespoons semisweet chocolate chips
1/8 teaspoon mint extract

Separate eggs. Place whites in a small bowl; let stand at room temperature for 30 minutes. Place yolks in another bowl; set aside.


Coat two 10-oz. ramekins or custard cups with cooking spray and lightly sprinkle with 1 teaspoon sugar; place on a baking sheet and set aside.
In a small saucepan over medium heat, combine 2 tablespoons sugar, cocoa, cornstarch and salt. Gradually stir in milk. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened.
Remove from the heat; stir in chocolate chips and extract until chips are melted. Transfer to a small bowl. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly.
Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. With a spatula, fold a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined.
Transfer to prepared ramekins. Bake at 375° for 18-22 minutes or until tops are puffed and centers are almost set.

A spooky pirate princess waiting for a bite of souffle!