Chocolate Marquis Batons | The Jewish Week | Food & Wine

Chocolate Marquis Batons

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Chocolate Marquis Batons

Chocolate Marquis Batons. Courtesy Nir Elkayam

Servings & Times
  • 1 batch

3 eggs

1/4 cup granulated sugar

18 0z. bittersweet chocolate, chopped

2 cups nondairy creamer—for whipping

3/4 of a cup nondairy creamer —to replace milk

  1. Preheat oven to 300 degrees
  2. Lightly whip the eggs and sugar
  3. Heat the nondairy creamer until it reaches a boil
  4. Add the chocolate and mix until melted and homogenous
  5. Pour the chocolate blend into the whipped eggs and lightly mix until well blended
  6. Pour mixture into a silicone mold in the shape of batons (or any other mold you like)
  7. Place into the oven for about 15 minutes
  8. Chill the chocolate in the silicone mold in the freezer for a minimum of 2 hours until ready to serve.

Reprinted with permission from chef Nir Elkayam, the award-winning executive chef of the Inbal Jerusalem Hotel.