Marquesa De Chocolate

Introduction

Marquesa de Chocolate is a classic Venezuelan no-bake dessert that combines layers of delicate biscuits with a rich, creamy chocolate filling. Often described as a Latin American take on the popular European chocolate biscuit cake, this dessert is beloved for its silky texture, deep chocolate flavor, and effortless preparation. Unlike traditional cakes that require baking, Marquesa de Chocolate comes together in the refrigerator, making it a perfect make-ahead treat for any occasion.

A Dessert Rooted in Tradition and Comfort

This dessert holds a special place in Venezuelan households, often served during family gatherings, birthdays, and holiday celebrations. Its simplicity and decadent taste make it a go-to dessert for home cooks and professionals alike. The beauty of Marquesa de Chocolate lies in its customizability while the base ingredients remain the same, many families have their own unique variations, adding ingredients like dulce de leche, coffee, or non-alcoholic flavor extracts.

Why You’ll Love This Recipe

• No-Bake & Beginner-Friendly: You don’t need an oven or advanced baking skills—just a few ingredients and a refrigerator.
• Creamy & Indulgent: The combination of chocolate, condensed milk, and heavy cream creates a silky-smooth texture that melts in your mouth. heavy cream creates a silky-smooth texture that melts in your mouth.
• Easily Customizable: You can adjust sweetness, add flavors, or experiment with toppings like nuts, whipped cream, or fresh fruit.
• Perfect for Any Occasion: Whether served as a casual weeknight dessert or at a special event like a graduation celebration, Marquesa de Chocolate never fails to impress.

In this step-by-step guide, I’ll walk you through how to make an authentic, foolproof Marquesa de Chocolate with all the pro tips to ensure the best results. Let’s get started!

What is Marquesa de Chocolate?

A No-Bake Chocolate Delight from Venezuela

Marquesa de Chocolate is a rich, creamy, and no-bake dessert that originates from Venezuela. It consists of layers of delicate Maria biscuits (Galletas María) and a luscious chocolate filling, creating a dessert that is both simple and indulgent. Think of it as a cross between a chocolate icebox cake and a tiramisu, but with its own unique Latin American twist, somewhat similar to other regional treats like Xango dessert but with distinctly different flavors.

What makes Marquesa de Chocolate special is its smooth, melt-in-your-mouth texture, which comes from the perfect balance of buttery biscuits softened by a velvety chocolate cream. Unlike traditional chocolate cakes, which require baking and precise measurements for structure, this dessert relies on chilling to set its layers making it one of the easiest yet most elegant desserts to prepare at home.

The Origins of Marquesa de Chocolate

Marquesa de Chocolate is deeply rooted in Venezuelan culinary traditions, but its origins can be traced back to European layered desserts like the Charlotte cake or Italian Tiramisu. The name “Marquesa” itself is believed to evoke a sense of nobility or luxury, as the dessert’s silky texture and rich flavor were once considered a high-class treat. Over time, it became a household favorite in Venezuela, loved for its effortless preparation and irresistible taste.

The dessert gained popularity due to its minimal ingredients and no-bake nature, making it a go-to recipe for busy home cooks. Today, Marquesa de Chocolate is commonly found in Venezuelan bakeries, restaurants, and home kitchens, often served at family gatherings, birthdays, and celebratory occasions.

Why is Marquesa de Chocolate So Popular?

1. No-Bake Simplicity – With just a few ingredients and a refrigerator, anyone can make this dessert without the need for an oven or special equipment.
2. Rich, Indulgent Flavor – The combination of chocolate, condensed milk, and heavy cream creates a decadent, fudgy texture that pairs beautifully with the crisp biscuits, rivaling even popular treats like chocolate gummies in satisfaction.
3. Customizable and Versatile – While the classic version sticks to biscuits and chocolate cream, many variations exist. Some recipes include:
   • Dulce de leche for a caramel twist.
   • Coffee or vanilla extract to enhance the chocolate flavor.
   • Chopped nuts or fresh fruit for added texture.
4. Perfect for Any Occasion – Whether served as a chilled summer dessert or a cozy treat during the holidays, Marquesa de Chocolate is versatile and crowd-pleasing.

This dessert is proof that sometimes, the simplest recipes are the most delightful. In the next section, we’ll explore the key ingredients you’ll need to create an authentic Marquesa de Chocolate at home!

Ingredients 

Creating an authentic Marquesa de Chocolate requires just a handful of simple yet indulgent ingredients. Each component plays a crucial role in achieving the signature creamy texture and rich chocolate flavor of this Venezuelan classic. Below, we’ll break down the key ingredients, their functions, and optional variations to help you customize the dessert to your taste.

Key Ingredients for Authentic Flavor

To make the best Marquesa de Chocolate, you’ll need the following:

1. Chocolate (The Star Ingredient)

The heart of this dessert is its chocolate filling, which gives Marquesa de Chocolate its deep, rich, and velvety taste. You can use:

• Dark chocolate (70% cocoa or higher) – Provides an intense, slightly bitter taste for a more sophisticated flavor, similar to what you might use for chocolate covered almonds.
• Semi-sweet chocolate – A balanced option that gives both sweetness and depth.
• Cocoa powder (unsweetened) – A great alternative to melted chocolate, mixed with condensed milk and butter for creaminess.

For a smoother filling, melt the chocolate over a double boiler instead of direct heat to prevent burning or seizing.

2. Maria Biscuits (Galletas María)

These classic Spanish and Latin American biscuits are a must-have for an authentic Marquesa de Chocolate. Their light, crisp texture makes them ideal for absorbing moisture from the chocolate cream, creating a soft yet structured cake.

If you can’t find Maria biscuits, here are some substitutes:

• Graham crackers – Similar texture but slightly sweeter.
• Tea biscuits – A mild, neutral flavor that complements chocolate well.
• Butter biscuits – A richer alternative that enhances the dessert’s buttery taste.

Dip the biscuits in milk or coffee before layering to prevent them from being too crunchy while ensuring a soft, melt-in-your-mouth texture.

3. Condensed Milk (For Sweetness & Creaminess)

Sweetened condensed milk is the key to a luscious, silky chocolate filling. It blends beautifully with the chocolate, creating a thick, velvety consistency.

If you prefer a less sweet version, you can:

• Reduce the amount of condensed milk and add a bit of heavy cream instead.
• Use evaporated milk + sugar as a homemade alternative.

For an extra depth of flavor, add a pinch of sea salt to the chocolate mixture it enhances the richness of the dessert.

4. Heavy Cream (For the Perfect Texture)

Heavy cream (or whipping cream) is essential for making the chocolate filling airy and smooth. It adds lightness and stability, ensuring that the layers stay firm when chilled.

Whip the heavy cream to soft peaks before folding it into the chocolate mixture for a fluffier, mousse-like consistency.

5. Butter (For a Silky Finish)

A small amount of melted butter adds richness to the chocolate mixture, making it smoother and glossier. It also helps bind the filling together.

Use unsalted butter to control the overall flavor of the dessert.

Optional Additions and Variations

Marquesa de Chocolate is highly customizable! Here are some ways to enhance or personalize the flavor:

Flavor Enhancements

• Vanilla extract – Adds warmth and enhances the chocolate flavor.
• Instant coffee or espresso powder – A small amount mixed into the chocolate deepens the richness without making it taste like coffee.
• Ground cinnamon – A hint of spice pairs beautifully with chocolate.

Extra Layers & Toppings

• Dulce de leche – Spread a thin layer between the biscuits for a sweet caramel contrast.
• Chopped nuts (almonds, hazelnuts, or pecans) – Sprinkle between layers for crunch.
• Shredded coconut – Adds a subtle tropical note.
• Chocolate shavings or cocoa powder – Dust the top for a gourmet presentation.

If you want a firmer texture, let the dessert chill overnight instead of just 4 hours. This allows the flavors to fully develop.

With these ingredients, you’ll be ready to create a perfectly balanced Marquesa de Chocolate that’s both indulgent and easy to make. Up next, I’ll guide you through the step-by-step process to ensure your dessert turns out flawless every time!

Guide to Making Marquesa de Chocolate

Now that you have all the ingredients ready, it’s time to put them together and create a smooth, creamy, and indulgent Marquesa de Chocolate. This step-by-step guide will ensure you achieve the perfect layered texture, rich chocolate flavor, and melt-in-your-mouth consistency that makes this Venezuelan dessert so special.

The process is simple and requires no baking just layering and chilling. Let’s get started!

Prepare the Chocolate Mixture

The chocolate filling is the heart of this dessert, and getting the consistency right is key to achieving a smooth, silky result.

Instructions:

1. In a heatproof bowl, add the chopped chocolate (or cocoa powder) and butter.
2. Melt the mixture using a double boiler (bain-marie):
   • Fill a saucepan with about an inch of water and bring it to a simmer.
   • Place the bowl with chocolate over the saucepan, ensuring the bottom of the bowl doesn’t touch the water.
   • Stir continuously until the chocolate and butter melt into a smooth, glossy mixture.
   • If using cocoa powder instead of solid chocolate, mix it with the butter until fully incorporated.
3. Once melted, remove from heat and let it cool slightly.
4. In a separate bowl, mix condensed milk, heavy cream, and vanilla extract until smooth.
5. Slowly add the melted chocolate to the cream mixture, stirring gently to combine.
6. If using coffee or espresso powder, dissolve it in a tablespoon of warm milk and add it to the mixture for an extra depth of flavor.

Let the chocolate mixture cool slightly before assembling the layers. If it’s too warm, it may make the biscuits too soft and cause an uneven texture.

Layering the Biscuits and Chocolate

The layering process is what gives Marquesa de Chocolate its signature structure and texture.

Instructions:

1. Prepare a rectangular or square baking dish (8×8 inches or similar). You can line it with parchment paper for easy removal.
2. Pour a thin layer of the chocolate mixture at the bottom of the dish—this will help the first layer of biscuits stick.
3. Dip each Maria biscuit in milk (or coffee for added flavor) for 1-2 seconds before placing them in the dish. Be careful not to soak them for too long, as they will become too soft.
4. Arrange the biscuits in a single layer, covering as much surface as possible. Break biscuits as needed to fit gaps.
5. Pour a generous amount of the chocolate mixture over the biscuit layer, spreading it evenly with a spatula.
6. Repeat the layering process:
   • Dip and place another layer of biscuits.
   • Pour another layer of chocolate mixture.
   • Continue until you reach the top, finishing with a layer of chocolate.

For a visually appealing finish, use a small offset spatula to smooth out the top layer.

Chill and Serve

Marquesa de Chocolate needs time to set properly, so chilling is essential to achieve the perfect texture.

Instructions:

1. Cover the baking dish with plastic wrap or aluminum foil to prevent any odors from affecting the dessert.
2. Refrigerate for at least 4 hours, though overnight is ideal for the best consistency and flavor.
3. Once fully set, remove from the fridge and carefully slice into portions using a sharp knife.
4. Garnish with chocolate shavings, cocoa powder, whipped cream, or fresh fruit for an elegant touch.

For clean and neat slices, run your knife under warm water before cutting and wipe it between slices.

Optional Variations & Enhancements

While the classic Marquesa de Chocolate is already delicious on its own, you can experiment with these variations to add your own twist:

• Dulce de Leche Layer – Add a thin layer of dulce de leche between the biscuit and chocolate layers for a caramel-like flavor.
• Nutty Crunch – Sprinkle chopped almonds, hazelnuts, or pecans between the layers for added texture.
• Coconut Infusion – Add a layer of shredded coconut to give a tropical touch.
• Mocha Flavor – Incorporate a teaspoon of instant coffee into the chocolate mixture for a subtle coffee kick.
• Dairy-Free Alternative – Use coconut milk and vegan chocolate for a plant-based version.

Final Thoughts

Congratulations! You’ve just made a classic Venezuelan Marquesa de Chocolate, a no-bake dessert that’s creamy, rich, and incredibly easy to make. Whether you enjoy it as a weeknight indulgence or serve it at a special occasion, this layered chocolate delight is sure to impress.

Now, it’s time to enjoy a slice and share this delicious dessert with family and friends. Let us know how your Marquesa de Chocolate turned out in the comments below!

Tips for the Best Marquesa de Chocolate

Achieving the perfect Marquesa de Chocolate requires attention to detail. Here are some expert tips to ensure your dessert turns out flawless every time:

Choosing the Right Ingredients

• Use high-quality chocolate for a richer and smoother taste. Dark chocolate with at least 60% cocoa content provides a deeper flavor, similar to what you might use in Disney chocolate chip cookie recipes.
• Opt for Maria biscuits (Galletas María) as they are the traditional choice and provide the best texture. Avoid overly sweet or thick cookies, as they can alter the balance of flavors.
• Ensure that heavy cream is cold before whipping, as this helps achieve a light and airy texture in the chocolate mixture.

Perfecting the Layering Process

• Dip the biscuits in cold milk or coffee briefly—too long, and they become mushy; too short, and they remain dry.
• Spread the chocolate mixture evenly between layers to ensure a consistent texture throughout.
• For a neater presentation, press each layer gently to remove air pockets and create even distribution.

Achieving the Ideal Consistency

• Allow the dessert to chill for at least 4 hours, but overnight is best for a firmer structure and enhanced flavors.
• If you want a softer texture, slightly increase the heavy cream in the chocolate mixture.
• To cut clean slices, run a sharp knife under warm water before slicing and wipe it between each cut.

Enhancing the Flavor

• Add a teaspoon of vanilla extract or a pinch of sea salt to bring out the chocolate’s depth.
• Incorporate espresso powder or finely ground coffee into the chocolate mixture for a mocha twist.
• A drizzle of dulce de leche between layers adds a caramelized sweetness that complements the chocolate.

Storing and Serving Suggestions

• Keep Marquesa de Chocolate refrigerated at all times and consume within 3-4 days for the best taste.
• If freezing, allow it to thaw slightly in the fridge before serving to maintain its creamy consistency.
• Serve with whipped cream, chocolate curls, or fresh berries for an elegant finish.

Marquesa de Chocolate Recipe

Marquesa de Chocolate is a classic Venezuelan no-bake dessert that combines layers of delicate biscuits with a rich, creamy chocolate filling. It is beloved for its silky texture, deep chocolate flavor, and effortless preparation.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 4 hours hrs

Course Dessert

Cuisine Venezuelan

Servings 8 slices

Calories 420 kcal

Equipment

• Heatproof Bowl
• Double Boiler
• Baking Dish (8×8 inches)
• Spatula

Ingredients

  

Chocolate Filling

• 200 g dark chocolate 70% cocoa or higher, chopped
• 1 cup sweetened condensed milk
• 1 cup heavy cream cold
• 2 tbsp unsalted butter melted
• 1 tsp vanilla extract

Biscuit Layers

• 200 g Maria biscuits or tea biscuits
• 1 cup milk for dipping

Optional Additions

• 2 tbsp espresso or coffee for dipping biscuits, optional
• chocolate shavings for garnish, optional

Instructions

 

• In a heatproof bowl, add the chopped chocolate and butter.
• Melt using a double boiler: Fill a saucepan with an inch of water, bring to a simmer, and place the bowl over the saucepan, stirring until smooth.
• In a separate bowl, mix condensed milk, heavy cream, and vanilla extract until smooth.
• Slowly add the melted chocolate mixture to the cream mixture, stirring gently to combine.
• Dip each Maria biscuit in milk (or coffee) for 1-2 seconds before placing them in an 8×8-inch baking dish.
• Arrange a layer of biscuits at the bottom of the dish, then spread a thin layer of the chocolate mixture over the biscuits.
• Repeat the layering process until all ingredients are used, finishing with a chocolate layer on top.
• Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
• Before serving, garnish with chocolate shavings if desired. Slice and enjoy!

Notes

For a caramel twist, add a thin layer of dulce de leche between the biscuit and chocolate layers. Store in the refrigerator and consume within 3-4 days.

Keyword Chocolate, No-bake, Traditional

Conclusion

Marquesa de Chocolate is more than just a dessert it’s a celebration of simplicity, indulgence, and tradition. This no-bake delight, rooted in Venezuelan cuisine, proves that with just a few quality ingredients and the right technique, you can create something truly special.

By following this guide, you now have all the tips and tricks to perfect the layering, texture, and flavor of this delicious treat. Whether you make it for a family gathering, a special occasion like a birthday celebration, or simply to satisfy your chocolate cravings, this dessert is guaranteed to impress.

One of the greatest joys of Marquesa de Chocolate is its versatility. You can stick to the classic recipe or experiment with flavors and textures to make it uniquely your own. Don’t be afraid to try different ingredients, toppings, or presentations to suit your taste.

Now, it’s time to enjoy your homemade Marquesa de Chocolate! Serve it chilled, garnish it beautifully, and most importantly, share it with loved ones. If you try this recipe, let us know how it turned out in the comments below. We’d love to hear about your experience and any creative twists you added.

Happy cooking, and enjoy every bite of your delicious Marquesa de Chocolate!