This Venezuelan Chocolate Marquesa is easy to make and totally scrumptious! This NO-FUSS dessert loves to show up on holidays, celebrations and gatherings. It can be completely prepared ahead of time.
Does this look yummy? Well…This Venezuelan Chocolate Marquesa is yummy!!
Marquesa is a no-bake dessert made with layers of galletas Maria (Marie biscuit) and a delicious cream made with condensed milk and butter that is very popular in Venezuela. One of the things I love about this dessert is that best of all doesn’t require baking so it can be made in advance. Actually, it gets better after a few days.
This no-fuss dessert is part of many Venezuelan birthdays, holidays or gatherings with friends and family. But to be honest, I do not need an excuse to make it. it’s something you can get to see in my fridge very often because my whole family loves it. Even my little ones. And since it’s eggless is safe for Vicky to eat.
The Marquesa has many variations: vanilla, lemon, coffee, coconut, strawberries, etc.. In my opinion, all are scrumptious but the chocolate version has a special place in my heart.
On this occasion, I used chopped almonds and melted chocolate to decorate it.
What is Marquesa Dessert?
Marquesa is a no-bake dessert made with layers of galletas Maria (Marie biscuit) and a delicious cream made with condensed milk and butter that is very popular in Venezuela.
What is Galletas Maria/ Maria Cookies?
Galletas Maria (Marie biscuit) is a type of sweet biscuit widely consumed in countries in Europe, Latin America. They have the peculiarity that they can be soaked in liquid without it falling apart as easily as others do. This is due to its low humidity (between 1% and 6%). They are very budget friendly.
Where can I buy galletas maria/ Maria Cookies?
You can find galletas maria in the international aisle of most grocery stores or online.
Looking for more Venezuelan recipes?
- Venezuelan Flan Quesillo
- Venezuelan Polvorosas Cookies
- Easy No-Bake Venezuelan Bienmesabe
- Venezuelan Papitas de Leche
- Easy Arroz con Leche [Recipe+Video]
- Venezuelan Traditional Ham Bread
- Venezuelan Eggnog Ponche Crema
- more
Venezuelan Chocolate Marquesa
Ingredients
- 2 cups (4 sticks) unsalted butter
- 1 1/2 cup sweetened condensed milk
- 1 1/2 cup powdered sugar
- 1/2 cup milk (I used whole milk)
- 1/2 teaspoon pure vanilla extract
- 3/4 cup cocoa powder
- 1 pack (7oz) "Galletas Maria"
- 1 cup dark chocolate for drizzling, melted (optional)
- 1 1/3 cups slivered almonds, crushed (optional)
Instructions
- With an electric mixer cream the butter for 15-20 minutes. This is the secret for the cream to does not taste buttery.
- Continue beating. Add the condensed milk slowly. When everything is well incorporated, add the powdered sugar. Then milk and vanilla extract. Finally add the chocolate and mix until you have a homogeneous cream.
- Line a 9-Inch nonstick bakeware springform pan with parchment paper.
- Place a thin layer of chocolate cream on the bottom of the mold.
- Dip the cookies (2 at the time) in the chocolate milk for 2 sec (this is just a quick dip; don't oversoak or the cake will not have the desired texture).
- Place a layer of cookies on top of the cream. Continue alternating cream and cookies until complete the mold. Finish with cream.
- Refrigerate for 8 hours or overnight.
- Unmold the cake and place over a serving plate. Leave it out for 10 to 15 minutes before serving so the cream softens a little.
- If desired, decorate the Marquesa. Take a handful of crushed almonds and carefully place them around the cake and drizzle with melted chocolate
- Serve at room temperature.
- Venezuelan Flan Quesillo
- Venezuelan Polvorosas Cookies
- Easy No-Bake Venezuelan Bienmesabe
- Venezuelan Papitas de Leche
- Easy Arroz con Leche [Recipe+Video]
- Venezuelan Traditional Ham Bread
- Venezuelan Eggnog Ponche Crema
- more
Nutrition
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- Stand Mixer
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- Springform Pan
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- Measuring Cups and Spoons Set
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- Icing Spatula
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Love this recipe. My sister always made it and I wanted to try it myself. It came out perfect but I definitely taste the butter. I did mix the butter for 15 minutes so I’m not sure where I went wrong to correct it for next time. Any tips?
Hello Ambar! Did you use salted or unsalted butter? I would recommend using unsalted butter for a less buttery taste. Hope that helps!
Definitely unsalted butter. I did have to soften it a bit before mixing it. Could that have done it?
I don’t think so. The key is to beat it until creamy and pale. Some butters are saltier than others so it could be a good idea to try with a different brand next time. Hope that helps!
Hi. My son is having to make a Venezuelan dish for school and we found your website. Could I double this recipe and put in a 9 x 13 dish? Also, did you dip the cookies in just regular chocolate milk? Just making sure I understand the recipe correctly.
Hello Krita! Yes, you can double the recipe and put it in a 9×13 pan. Yes, dip the cookies in chocolate milk. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I’ve only ever seen SWEETENED condensed milk in the store. If that’s all we find, do we omit the 1 1/2 cups of powdered sugar?
Just found your blog, by the way, and really enjoy it’s Venezuelan vibe!
Hello Monika! Yes, you are right…it’s sweetened condensed milk. I am glad you find my blog. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Oriana, I’m so glad I found your website as my 3 year old daughter also has an egg allergy and is often left out of eating treats. This looks so delicious and I can’t wait to make it. Just wondering what substitutions you make for the coconut version. Thanks in advance!
Hello Jazmin! So glad you are here. For a coconut version, I would use coconut milk, coconut extract, skip the cocoa powder, and sprinkle with coconut flakes. Yum…it sounds delicious already. I might try this =)
Delicious! Took it to a Christmas dinner with Venezuelans and it was a hit. In fact, the host was impressed by how cleanly it cut…just like the picture! I had no confectioners sugar so subbed in a half cup of regular. It was sweet enough, along with the condensed milk. I melted a good quality 70% chocolate bar to create the drizzle on top, and toasted the slivered almonds, which created a nice flavor boost. We’ll definitely make this recipe again and again!
Hello Yvonne! Thank you so much for trying my recipe, and I’m SO GLAD you and your friends enjoyed it!!?
Oriana! Espero me puedas responder pronto porque voy a hacer esta delicia para la cena de hoy! Colocas en los ingredientes chocolate en polvo, pero despues en las sugerencias colocas como derretir el chocolate, me podrias aclarar porfa que chocolate coloco en la mezcla? Gracias!!
Hola Ingrid! Creo que ya te repondi por Instagram. Déjame saber si tienes alguna otra duda. ?
I just came across your website!! So delightful and beautiful and the best of all is that I find my traditional food recipes de mi amada Venezuela! Thanks a lot for creating this blog to share our culinary plates 😀 Veo muchísimas recetas que voy a voy a intentar preparar pronto!!
-Isa Riera
Hola Isa!! Que bueno que nos encontramos por aquí. Estoy trabajando en mas recetas tradicionales venezolanas y pronto las publicare. Dejame saber si tienes alguna pregunta o petición. Muchas gracias por tu visita!! ????
Hola Diana, puedes usar el chocolate liquido o en polvo, mezclarlo con leche y hacer tu propia leche achocolatada sin ninguna problema.
OMG! it looks so delicious 🙂 Thanks for the recipe:)
You are very welcome Svetlana!
Wham bam thank you, ma’am, my questions are answered!
Superb Website, Continue the benefiϲial job. Thanks.
Me muero! Que rico, mejor explicado no puede estar. Me lo comeria todo! Gracias Ory por compartir la receta!
Mayito es muy rica y fácil de hacer!! Me cuentas cuando la hagas =)
Me encanto, creo que lo he comido, pero no estoy segura. Que rico se ve!
Gracias Pilar! Ojalá te animes a preparala.
Entonces el chocolate con leche es solamente para remojar las galletas? se puede usar chocolate del conejito en polvo o liquido revuelto con la leche o tiene que ser de la leche chocolatada que ya venden asi?
Oriana, que rico. Se me hacía la boca agua leyendo esta receta tan maravillosa.
Abrazos y buen fin de semana,
Vero
Gracias Veronica!! Feliz Domingo =)