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 vegan recipe that I used were created by Ashlae of Ladycakes, thanks Ashlae!
Vegan Chocolate Pudding
1 package Mori- Nu soft silken tofu (approximately 12.3 oz.)
1 cup up vegan chocolate chips (approximately 6 oz.)
1 Tablespoon vegan butter (approximately ½ oz.)
1 teaspoon vanilla extract
- In a food processor, blend the tofu until it is creamy and lump-free; keep in food processor and set aside.
- In a double boiler over medium heat, melt the butter into the chocolate chips until smooth. Once melted, remove from heat and cool for 10 minutes.
- Pour chocolate mixture and vanilla extract into food processor; blend with tofu until combined.
- Pour into molds and freeze for at least 2 hours, or overnight.
- 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.
Notes: Make sure you do not use water-packed tofu, it will not work with this recipe Mori-Nu is available at Whole Foods and on Amazon. If you like an intense chocolate flavor, try using 1 ½ cup chocolate chips (or 9 oz.) instead of 1 cup. Also, make sure you do not instantly pour the hot chocolate into the tofu – it will make it curdle. Vegan Meringue
1 cup water, cold
1/2 cup + 2 Tablespoon EnerG egg replacer
1 teaspoon agar-agar powder
1/2 cup powdered sugar
1 Tablespoon pure vanilla extract
1 teaspoon lemon juice
- In a stand mixer fitted with the whisk attachment, combine ¾ cup water and the egg replacer; beat on highest speed for 6-8 minutes, or until stiff peaks form.
- While the base is mixing, combine the remaining ¼ cup water and agar-agar powder in a saucepan over medium heat; stir constantly, just until the mixture starts to thicken (this should only take1-2 minutes).
- Once the base mixture forms stiff peaks, pour in agar-agar mixture, vanilla extract and lemon juice; mix until combined.
- Turn off mixer and sift in powdered sugar. Resume mixing on high speed until the stiff peaks return.
- Transfer to piping bag and use immediately.
I did not have blow torch so I used the broiler setting for just about 5 minutes or so for it to brown (did look spotty, not as elegant as the end result from a blow torch)
¼ cup water
1 cup cane sugar
2 Tablespoon vegan butter
¼ cup coconut milk
dash of pure vanilla extract (or molasses)
- In a saucepan over medium heat, mix together the water and sugar; stir until just combined then allow the mixture to bubble for 3-4 minutes, or until it is amber in color.
- Stir in the vegan butter, coconut milk and vanilla extract; whisk for 1-2 minutes (it should be bubbling during this time).
- Remove from heat and transfer to a heatproof bowl.
- Refrigerate for at least 75 minutes before using – for best results, overnight.
Judgement– Loved the pudding (I did not doubt this part at all since I make vegan pudding quite often). This is my first time making caramel- it was not so bad and oh it tasted like a drizzle of heaven. The vegan meringues though- did not like the flavor at all and may be I did something wrong- it turned out to be this spongy chewy cloth like texture. Although with the vegan pudding, caramel, walnuts- the even the spongy-chewy meringue tasted great. I did not make my own chocolate base (no an iota of time on my hand!) so used store bought fudge (which needed to be finished before I pack the kitchen).