Marquesa de Chocolate

Marquesa de Chocolate

Marquesa de chocolate, a Venezuelan equivalent of German Kalter Hund.


In a heavy bottomed pan place the milk, sugar and vanilla, when warm add the previously beaten egg yolks, stirring constantly.

Apart in a water bath melt the chocolate with the butter, when melted pour in the milk mixture and continue stirring.

Dissolve the cornstarch with the 3 tbs milk and add to the mixture, continue stirring until it thickens, turn down the heat and reserve.

To make the chocolate marquise, in a glass baking dish place a layer of chocolate pudding, followed by a layer of cookies (previously soaked in cold milk with rum).

Continue layering until culminating with chocolate pudding, Garnish to taste. Refrigerate for 8 hours or until set.


  • •Marie Biscuit, 2 package
  • For the Chocolate pudding:
  • •Butter, 2 tbs
  • •Egg yolks (beaten), 4
  • •Dark chocolate (finely chopped), 300 gr
  • •Milk, 500 ml
  • •Sugar, 125 gr
  • •Vanilla extract, 1 tsp
  • •Cornstarch (dissolved in 3 tbs milk), 3 tbs
  • For soaking the cookies (just a little bit):
  • •Milk
  • •White rum (the one we used) or Brandy, a splash to taste
  • For topping (optional, we ommited this):
  • •Chocolate Sprinkles (milk or white)
  • •Chcolate Shavings (milk or white)
  • •Chocolate Chips (milk or white)
  • •Marasquino cherries
  • •Chopped or Sliced blanched Almonds
  • •Chopped Walnuts

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