Arequipe and Chocolate Marquise

Directions

1. In a medium pot over low heat, combine 1 liter of milk, sugar, and a splash of vanilla. Warm until lukewarm, then gradually whisk in the beaten egg yolks, stirring constantly to prevent curdling.
2. In a separate bowl set over a bain-marie (double boiler), melt the dark chocolate with butter, stirring until smooth. Once melted, pour the chocolate mixture into the milk-egg mixture, stirring gently to combine.
3. Dissolve the cornstarch in a small amount of milk, then add to the chocolate mixture. Continue stirring over low heat until the pudding thickens slightly. Remove from heat and set aside to cool.
4. For the base, quickly dip the Maria cookies into 2 cups of milk, just enough to soften them without turning them soggy. Arrange the cookies in a glass mold, covering the bottom completely. Also line the sides of the mold with cookies for a neat presentation.
5. Pour half of the prepared chocolate pudding over the cookie layer, spreading evenly. Repeat layers if desired, depending on the size of your mold.
6. Smooth the arequipe over the top of the chocolate pudding layer. You can drizzle, spread, or dollop generously according to your preference.
7. Cover the marquise and refrigerate for at least 4–6 hours, or until fully set. This allows the pudding to firm up and the flavors to meld.
8. Before serving, you can decorate with additional cookie pieces, toasted almonds, or chocolate chips for texture and visual appeal. Optionally, add a splash of liquor such as amaretto, coffee liqueur, or Frangélico to the milk used for soaking cookies for a subtle, sophisticated flavor twist.

Recipe Details

Prep Time: 30 minutes
Chill Time: 4–6 hours
Total Time: 5–6 hours 30 minutes
Servings: 8–10
Difficulty: Medium

Variations & Substitutions

• Cookie Base: Use ladyfingers or graham crackers instead of Maria cookies for a slightly different texture.
• Chocolate Options: Swap dark chocolate for milk or semi-sweet chocolate if a sweeter flavor is desired.
• Flavor Enhancements: Stir in a teaspoon of espresso powder into the pudding for a mocha twist.
• Nutty Addition: Sprinkle chopped toasted almonds or hazelnuts between layers for extra crunch.

Serving Suggestions