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)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
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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- more dessert recipes…
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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.
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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.
