Chocolate marquesa is a chilled layered dessert made with cookies and chocolate cream, popular in Colombian homes and dessert shops. Although marquesa is linked to Venezuelan pastry traditions, the Colombian-style version is widely made with Ducales cookies, table cream, sweetened condensed milk, and cocoa.
It is a practical choice for family gatherings, birthdays, and dessert tables because it does not require baking. As it chills, the cookies soften into the chocolate cream, creating a creamy, sliceable dessert.
Ingredients
- 400 g Ducales original and chocolate cookies, about 4 small packages
- 360 ml table cream or heavy cream (1 ½ cups)
- 375 g sweetened condensed milk (1 ¼ cups)
- 360 ml whole milk (1 ½ cups)
- 18 g unsweetened cocoa powder (3 tablespoons)
- 30 g cornstarch (¼ cup)
- 40 g grated chocolate (⅓ cup)
Preparation
- Make the chocolate base, add the cream, 180 ml whole milk (¾ cup), cocoa powder, and condensed milk to a saucepan. Cook over medium heat, stirring constantly, until smooth and fully combined.
- Thicken the cream, dissolve the cornstarch in the remaining 180 ml cold milk (¾ cup). Slowly add it to the saucepan and cook, stirring continuously, for 4 to 6 minutes until the cream thickens and coats a spoon. Remove from the heat and let it cool for 10 minutes.
- Assemble the marquesa, place a layer of Ducales cookies in the bottom of an 8-inch square baking dish. Cover with a layer of chocolate cream, alternating original and chocolate cookies. Continue layering until you finish with chocolate cream.
- Chill and finish, cover the dish and refrigerate for at least 4 hours, or overnight for a firmer texture. Sprinkle grated chocolate over the top before serving.
Chef’s Tips
- Stir constantly after adding the cornstarch to keep the cream smooth.
- Let the cream cool slightly before layering so the cookies do not become overly soft.
- Chill it overnight for deeper flavor and neater slices.
Traditional Variations
In Colombia, marquesa is also prepared with passion fruit, lemon, or coffee cream while keeping the layered cookie technique. Chocolate remains one of the most familiar versions for celebrations and dessert displays.
How to Serve
Serve the marquesa well chilled, cut into squares or rectangular slices. Pair it with Colombian coffee, hot chocolate, or mild cinnamon tea.
Recommended Accompaniments
- Colombian coffee
- Hot chocolate
- Cinnamon herbal tea
- Fresh strawberries
Did You Know?
Marquesa develops its signature texture while chilling: the cookies absorb moisture from the cream and become soft layers, while the filling firms up into a creamy, sliceable dessert.
Frequently Asked Questions
No. It is a chilled layered dessert that sets in the refrigerator. You briefly cook the chocolate cream to thicken it, but the dessert itself does not need baking. This makes it especially convenient for celebrations when you want a homemade dessert without using an oven.
Refrigerate it for at least 4 hours so the cream firms up and the cookies soften. For cleaner slices and a more cohesive texture, let it rest overnight. Keep it covered so it stays fresh and does not absorb refrigerator odors.
Keep it covered in the refrigerator and enjoy it within 3 days. For a crisper finish, store the grated chocolate separately and sprinkle it over each portion shortly before serving.
