Servings: 18 2.5″x2.5″ cubes
11 large egg yolks at room temperature
4 large whole eggs
2/3 cup (150 grams/ 5.3 oz) sugar
1/3 cup (2⅔ fluid oz/ 80 ml.) water
Chocolate Base, barely warm (recipe follows)
2 cups (16 fluid oz./ 500 ml.) heavy cream
2 cups 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.)
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.
When the eggs are getting close to finishing, make a sugar syrup by combining the sugar and water in a small saucepan. Bring the syrup to a boil and then cook to softball stage (235F/115C).
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.
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.
In a separate mixing bowl, whip the heavy cream to soft peaks. Set aside.
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.
Fold 1/3 of the reserved whipped cream into the chocolate mixture to loosen it, and then fold in the remaining whipped cream.
Pour into the prepared pans and cover with plastic wrap (directly touching the mixture so it doesn’t allow in any air).
Freeze until very firm, at least 2 – 4 hours (preferably 6 – 8 hours).
When you’re ready to plate, remove the marquise from the freezer at least 15 minutes before serving. 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.
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 (meringue, caramel, spiced nuts, cocoa nibs) are ready. 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.
Plate with the torched meringue and drizzled caramel sauce, and toss spiced almonds and cocoa nibs around for garnish. 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. The soft pillows of chocolate are what make this dessert so unusual and when combined with the other elements, you’ll get creamy and crunchy textures with cool, spicy, salty, bitter, and sweet sensations on your palate.
12 oz (340 grams/ 1½ cups) bittersweet chocolate (about 70% cocoa)
12 oz (355 ml/ 1½ cups) heavy cream
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 cup (60 ml/ 2 fluid oz.) tequila
1/4 cup (60 ml/ 2 fluid oz.) light corn syrup
3/4 teaspoon vanilla
1/4 cup (4 tablespoons/ less than an 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.)
1/8 teaspoon freshly ground black pepper
1 oz unsalted butter (2 tbsps./30 grams), softened
- Place the chocolate in a small mixing bowl.
- 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.
- 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.
- 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.