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 slice on a plate
Jump To Section hide
Venezuelan Chocolate Marquesa Recipe
INGREDIENTS YOU’LL NEED
STEP BY STEP RECIPE PHOTO TUTORIAL
FREQUENTLY ASKED QUESTIONS
MORE RECIPES YOU’LL LOVE
Venezuelan Chocolate Marquesa

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.

Venezuelan Chocolate Marquesa with chocolate drizzle and chopped nuts on a cake stand

INGREDIENTS YOU’LL NEED

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Decoration (optional)

  • Melted dark chocolate for drizzling
  • Slivered almonds
Venezuelan Chocolate Marquesa on a white cake stand

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).

  1. Make the chocolate filling cream
  2. Prepare the mold
  3. Soak the cookies
  4. Assemble
four phots showing the steps to make venezuelan marquesa dessert
  1. 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.

Venezuelan Chocolate Marquesa slice on a white plate and a spoon

MORE RECIPES YOU’LL LOVE

Venezuelan Chocolate Marquesa slice on a white plate and a spoon

Venezuelan Chocolate Marquesa

Oriana Romero
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. 
4.62 from 31 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 0 minutes
Chilling Timer 8 hours
Total Time 8 hours 30 minutes
Servings 12 slices

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)

Important

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

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.
Oriana’s Notes
 
STORE: You can store this Marquesa in the refrigerator, covered, for up to 1 week.
 
MAKE AHEAD: Marquesa can be made in advance, meaning there’s one less thing to do on the day you’re entertaining. So make it ahead and keep it covered and refrigerated for up to 3 days. 
 
EXTRA TIPS:
1.- Melt the chocolate in the microwave in 30-second bursts, stirring between each burst, until smooth and melted. Set aside to slightly cool before drizzle it over the Marquesa.
2.- Galletas Maria can be purchased in the international food section of most grocery stores or online here.
3.- You can use any chopped nut you like to decorate the Marquesa or simply leave them out if you have a nut allergy. 
4.- Substitute the dark chocolate drizzle for white chocolate, Nutella, Biscoff spread, or peanut butter.
5.- To make this recipe I like to use chocolate milk. If you don’t have chocolate milk handy use regular milk. 
 
More No-Bake Recipes You’ll Love:
 
★ Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
 
 

I appreciate your feedback, and it helps others, too!

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 595kcalCarbohydrates: 45gProtein: 8gFat: 44gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 96mgSodium: 109mgPotassium: 384mgFiber: 4gSugar: 38gVitamin A: 1067IUVitamin C: 1mgCalcium: 173mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Click To Rate This Recipe
Share your Creations!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group
Course Dessert
Cuisine Venezuelan
Calories 595
Keyword cake chocolate dessert eggfree Eggless marquesa no bake venezuelan

Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

FAQs

Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, Twitter, and Facebook for more fun! 

Originally posted in October 2013, post content edited to add more helpful information, no change to the recipe, in July 2021.  

I’m Oriana, the face behind Mommy’s Home Cooking. I’m a wife, mother of three, recipe developer, photographer, and food stylist, a well-known lover of easy recipes, and a full-time eggless recipes food blogger.

Similar Posts

4.62 from 31 votes (24 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

34 Comments

  1. hi! i really want to make this dessert but i can’t find maria cookies anywhere! is there a replacement i could use?

    Reply