BCM P&Q: Marquise au Chocolat

What do you want to know?  Have you already made this and have some hints for us?  Here’s the place to leave them!

26 thoughts on “BCM P&Q: Marquise au Chocolat

  1. Is there any way to make this without using raw eggs? Too much of a health hazard, IMHO, but it looks so yummy that I hate to miss out on it.

  2. I am not a bacteriologist but I don’t think freshness is related to the presence of salmonella. Health Canada recommends no raw eggs, so that’s my cue to only use eggs cooked to 160 degrees. Unfortunately, it rules out some recipes, but, made with Medrich’s technique, this one should be fine!

  3. I wouldn’t serve this to very young kids or people with compromised immune systems, but otherwise, serving this with the raw eggs in it is perfectly safe. If you are more comfortable using pasteurized eggs or gently cooking them first, please do, but it’s not necessary.

  4. I made it this weekend using organic eggs from the grocery store. I wasn’t really worried about salmonella, because I have always licked the spoon or beaters when I make any kind of batter, even if it has raw eggs. I tell myself that a healthy immune system can fight off salmonella. However, I also eat raw oysters and clams knowing my immune system will not fight off hepatitis! Everyone has to weigh the risk for themselves, according to their comfort level. Four adults ate it at my house and no one became sick, but I did not give any to my toddler grandson. Having said all that, had a known about an alternate way to make it with the eggs heated to a safe temperature, I would have done it.
    The cake was delicious by the way :)

  5. I plan to make this according to the recipe, but those concerned about egg safety may want to research “cooking” the yolks via pate a bombe, which is pouring a sugar syrup that has reached soft ball stage into the whipping yolks (like an making Italian meringue, but with yolks instead of whites–so if you aren’t comfortable with IM buttercream, then this technique is prob not the one for you). This is the way I’ve made mousses and yolk-based buttercreams at the restaurants and bakeries I’ve worked in, and while the quantities were bigger, I imagine it would work fine with a syrup with only 1/3 c sugar…you just have to watch it closely!

  6. I do not want to use raw eggs, so I’ve used cream cheese instead, allowing 20gm for each yolk. Room temperature cream cheese is beaten till fluffy with the sugar. I know using cream cheese is not traditional with Marquise de Chocolat, but i really wanted to make this (minus the raw eggs). The batter is really thick and mousse-like, I made them into mini ramekins for easier serving. Freeze them overnight, and they were hard solid. Is this the same when using egg yolks? Can anyone advise me on this?
    I took one out of the freezer and left it in the refrigerator for about 40 minutes, and it has softened slightly. It does not have the consistency of creamy mousse, but rather a semi-hard frozen ice cream (again, is this the same when using egg yolks?), but as soon as a spoonful is placed in the mouth, it starts to melt. The taste is rich and so chocolaty! I would go for small serving for this rich dessert! I have not served this to my family yet, will be treating them tonight. It may not be as traditionally good as when using egg yolks (?), but I know that my kids would love this!

  7. I made this today (OMG it’s SO good!) and here’s some tips. I’s place a strip of parchment in the loaf tin under the plastic (made sure it’s overhanging) so that it’s easy to remove the Marquise from the tin once it’s frozen. I also “cooked” the eggs and sugar over simmering water (I’m taking this to a potluck and not sure about serving it to people I don’t know very well with the raw egg factor – I would have made it the way the recipe calls for if it was just for me) – whipped them at the same time with an electric hand mixer and brought them up to about 160˚then carefully incorporated them into the chocolate. At this point I realised that I forgot the butter (!) so I placed the bowl of chocolate and egg mixture over a bain marie again and melted the butter in like that. No hard done and now the eggs are even more cooked, right? I had enough left for three small ramekins’ worth which I am excited to have stashed in my freezer for next week :)

  8. I substituted greek yogurt for the egg yolks and it worked well and is delicious! For those of you who are concerned about the raw yolks. It may have resulted in a “lighter” version though.

  9. I quartered the recipe and used organic cane sugar, Enjoy Life chocolate chips and one of the farm fresh organic chicken eggs (yolk) my mom gave me. I’ve always eaten cookie dough so don’t feel worried about the egg yolk. And I just tasted this–it’s divine! Glad I only made such a small amount! Katrina, Baking and Boys!

    • I wasn’t really sure why the egg/sugar mixture couldn’t have been added to the warm chocolate in the first place. Good to know it worked. I would do that next time just for the sake of not having to wait the 15 minutes. ;)

  10. I made it, I ate it and I’m still alive to tell the tale!!!! This is an amazing dessert… so simple and great for a make ahead dinner party dessert…also made a batch of macarons from the leftover egg whites…all good!

  11. Pingback: {BCM} Marquise au Chocolat | Tea and Scones

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