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Venezuelan Chocolate Marquesa
Venezuelan Chocolate Marquesa is a traditional Venezuelan recipe for a classic no-bake dessert of a chocolate cream layered with Marie biscuits. The full recipe is presented here and I hope you enjoy this classic Venezuelan version of: Venezuelan Chocolate Marquesa.
prep time
30 minutes
cook time
5 minutes
Total Time:
35 minutes
Additional Time:
(+8 hours chilling)
Serves:
12
Rating: 
Tags : Vegetarian RecipesDessert RecipesMilk RecipesVenezuela Recipes
This is a classic no-bake chocolate mousse pudding from Venezuala that includes Marie biscuits (also known as Maria biscuits or galletas Maria) in the mixture. I have a recipe for the French antecedent of this recipe.
Marquise au Chocolat on this site. This Venezuelan recipe is lighter and contains biscuits in the layering.
Ingredients:
450g unsalted butter, softened
1/4 teaspoon salt
375ml sweetened condensed milk
150g powdered sugar
75g unsweetened natural cocoa powder
125ml milk, divided
1/2 tsp vanilla extract
200g
Marie (Maria) biscuits
100g dark chocolate, melted, for drizzling
145g slivered almonds, crushed (optional)
Method:
To prepare the Chocolate Cream: Using an electric hand mixer or a stand mixer, beat together the butter and salt until creamy over medium-high speed (about 10–15 minutes). You need to beat the butter for a long time so it tastes creamy and not buttery.
Add the condensed milk slowly; mixing until thoroughly incorporated (about 2 minutes). Now add the powdered sugar; continue mixing until incorporated and creamy (about 2–3 minutes). At this point add the chocolate powder and mix until you have a homogeneous and fluffy mixture (about 2 more minutes). Finally, add 2 tbsp of milk and vanilla extract; mix to incorporate. If your cream turns out a little too stiff, add 1–2 more tbsp of milk.
To assemble: Line a 22cm non-stick springform cake tin with parchment paper. Spread 1/4 of the chocolate cream evenly over the base of your tin.
Place the remaining milk in a bowl then dip the Maria biscuits (2 at the time) in the milk for 2-3 sec (but no longer, you do not want the biscuits soggy).
Place a layer of biscuits on top of the chocolate cream. Continue alternating cream and cookies until you finish all the cookies. It will be about 4 layers. Finish with cream on top.
Cover the cake tin with clingfilm (plastic wrap) and refrigerate for at least 4 hours (but best over-night).
When ready to serve, loosen the Marquesa from the pan's sides by running a thin metal spatula around the inside rim. Unmould and transfer to a cake plate.
If desired, decorate the Marquesa. Take a handful of crushed almonds and carefully press them around the cake, then drizzle with melted chocolate.
Allow the Marquesa a warm up at room temperature for 5-10 minutes before serving so the cream soften a little.
