This Venezuelan Chocolate Marquesa is easy to make and totally scrumptious! This NO-FUSS and NO-BAKE dessert love to show up on holidays, celebrations, and gatherings. It can be completely prepared ahead of time.
Venezuelan Chocolate Marquesa Recipe
Does this look yummy? Well…This Venezuelan Chocolate Marquesa is delicious!!
Venezuelan 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.
The Marquesa has many variations, such as vanilla, lemon, coffee, coconut, strawberries, etc… All of them are scrumptious, but the chocolate version has a special place in my heart.
I love this dessert because it doesn’t require baking so that it can be made in advance. In fact, it gets better after the next day. 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.
Chocolate Marquesa is 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, it is safe for Vicky to eat.
INGREDIENTS YOU’LL NEED
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Unsalted butter
- Sweetened condensed milk
- Confectioners’ sugar
- Milk – I used chocolate milk
- Pure vanilla extract
- Cocoa powder
- Galletas Maria – Marie biscuit
Decoration (optional)
- Melted dark chocolate for drizzling
- Slivered almonds
STEP BY STEP RECIPE PHOTO TUTORIAL
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Make the chocolate filling cream
- Prepare the mold
- Soak the cookies
- Assemble
- Decorate
I decorated my Marquesa a drizzle of melted chocolate on top and chopped nuts on the side.
FREQUENTLY ASKED QUESTIONS
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 Europe and Latin America. They have the peculiarity that they can be soaked in liquid without it falling apart as easily as others do. 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.
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Venezuelan Chocolate Marquesa
Equipment
Ingredients
- 2 cups unsalted butter, softened (460 g – 4 sticks)
- 1/4 teaspoon salt
- 1 1/2 cup sweetened condensed milk (435 g)
- 1 1/2 cup powdered sugar (180 g)
- 3/4 cup unsweetened natural cocoa powder (75 g)
- 1/2 cup milk , divided (120 ml) (I used chocolate milk) (see notes)
- 1/2 teaspoon pure vanilla extract
- 7 oz Maria cookies (200 g – 1 pack)
- 1/2 cup dark chocolate for drizzling, melted (100 g) (optional)
- 1 1/3 cups slivered almonds, crushed (optional)
Instructions
Make the Chocolate Cream:
- Using an electric hand mixer or a stand mixer, beat butter and salt until creamy on medium-high speed, about 10 – 15 minutes. NOTE: Beating the butter for a long time is the secret for the cream to does not taste buttery.
- Add the condensed milk slowly; mix until well incorporated, 2 minutes. Then add the powdered sugar; continue mixing until incorporated and creamy, about 2 – 3 minutes. And then add the chocolate powder and mix until you have a homogeneous and fluffy mixture, about 2 more minutes. Finally, add 2 tablespoons of milk and vanilla extract; mix to incorporate. NOTE: If your cream is too stiff, add 1 – 2 more tablespoons of milk.
Assemble:
- Line a 9-Inch nonstick springform pan with parchment paper.
- Spread evenly 1 /4 of the chocolate cream on the bottom of the mold.
- Place the remaining milk in a bowl. Dip the Maria cookies (2 at the time) in the milk for 2-3 sec. NOTE: This is just a quick dip; don't over soak the cookies, or the cake will not have a good texture.
- Place a layer of cookies 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 mold with plastic wrap and refrigerate for 8 hours or overnight.
- When ready to serve, loosen the Marquesa from the pan's sides by running a thin metal spatula around the inside rim. Unmold 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.
- Serve. NOTE: I recommend leaving the Marquesa a room temperature for 5 -10 minutes before serving so the cream soften a little.
- No-Bake Eggless Chocolate Cream Pie
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Nutrition
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RECOMMENDED EQUIPMENT
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- Electric Mixer
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- Kitchen Scale
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- Springform Pan
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- Icing Spatula
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Originally posted in October 2013, post content edited to add more helpful information, no change to the recipe, in July 2021.
I’ve been using this recipe over and over since last year and it has been a hit with everyone (even the pickiest of guests) thank you so much! My Spouse is Venezuelan and is always after me to try and learn Venezuelan cuisine…this is a favorite cake. I’ve tried different recipes and yours is 100% the best in flavor and most authentic. Love the blog! Thank you.
Hello Krystian! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue cooking/baking. Please make sure to reach out of you have any questions or special requests. I am happy to help! 🙂
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 =)