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
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.
- 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)
- 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.
1.-To melt the chocolate, place it into a glass bowl, put 20 sec in the microwave, stir. Then 20 sec more and stir again. And so on until it's melted. Never put it more than 20 sec at a time.
2.- Galletas Maria can be purchased in the international food section of the most grocery stores or online here.
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
Recipe updated on Dec, 2018.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
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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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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 =)