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.
Equipment
- Heatproof Bowl
- Double Boiler
- Baking Dish (8x8 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 8x8-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.