Marquise au chocolat à l’haïtienne


It’s been a while since I last shared a recipe with you. To make up for it, today I am sharing a marquise au chocolat recipe, a gourmet dessert that I prepared for my birthday.

If you know this dessert by name, you are probably wondering why I am sharing a dessert that is not so typical of my country. Books and foreign websites do indeed offer you thousands of recipes for this dessert. None of them match the version we serve at our formal dinners, however. Our marquise au chocolat is unique, which is why today I am sharing our marquise au chocolat à l’haïtienne (haitian-style).

Haitian-style, because this recipe of ours, I don’t find it anywhere else other than in our local cookbooks. I still recall how desperate I was to eat some when I lived abroad, and couldn’t find it in any of my Internet searches.

See, our marquise’s secret is that it is made of layers of a chocolate cream and of butter cookies that are dipped in our brown Haitian rum (or any other sweet liqueur). It’s a quick and easy dessert that you’ll prepare in a snap, as you will notice below. Once the layers are made, the dessert is popped in the fridge for a couple of hours and served cool.

It’s this sweet chocolaty dessert with strong hints of rum that I missed when I was abroad. I could have certainly asked home for the recipe, but, since I lived alone, I refrained from doing so. I knew that once I made it, it would become my breakfast, lunch, dinner and even late-night snack. I wouldn’t stop eating it, not until there was nothing left in the pan. Thing is, when away from home, it is extremely difficult to refrain from eating any dish from lakay; and a marquise au chocolat à l’haïtienne is too delicious to not eat, I guarantee it.

Try it for yourself using the recipe below, and let me know how it goes.

See you next week!


  • 1 block of butter (2 sticks)
  • 5 Tbsp of powdered cocoa (I prefer dark chocolate)
  • 1 ½ cup of confectioner sugar
  • 200ml of whipping cream
  • 1 tsp of vanilla
  • 20-30 butter cookies (depending on your pan)
  • Dark rum (you can also substitute a sweet coffee or almond liqueur according to your taste)


  1. Cream the butter and confectioner sugar
  2. Slowly incorporate the chocolate and mix until combined
  3. Add the cream, vanilla, a teaspoon or two of rum (optional) and mix well
  4. In a glass dish, alternate layers of cookies dipped in the rum or liqueur and layers of the chocolate cream, making sure your first and last layers are of cookies
  5. Put in the fridge for a few hours. Serve cool.

NOTE: If you wish to decorate the marquise afterwards, put some wax paper at the bottom of the pan, it will make the removal process easier. Before serving, simply decorate it by adding layer of cookies, some cherries and whipping cream if you wish.



    Je ne connaissais pas cette recette en Haïti. Je voudrais bien essayer mais il va falloir un peu d’aide Annick. Je ne sais pas à quoi correspond un bloc de beurre est-ce qu’en poids c’est à peu près l’équivalent du beurre en France. Les biscuits au beurre aussi en Haïti est ce que ça correspond à ceux qu’on trouve en France ? En effet, il suffit d’un rien pour complètement changer une recette et moi j’aimerais d’abord rester dans l’authentique et faire des variantes ensuite s’il le faut.

    1. annick says: Post author

      Missmo, un bâton de beurre chez nous est d’environ 113grammes, un bloc correspond à 2 bâtons, donc 226g de beurre pour cette recette. En fait, plus les biscuits sont bons plus la marquise est meilleure, donc pour les petits beurre allez-y selon votre goût. Mais pour répondre à votre question, j’utilise souvent les biscuits LU (quand j’en trouve) qui nous viennent de l’Europe je crois, autrement je tente ma chance avec une autre marque. L’essentiel est qu’ils soient bons.

      1. Gladys L.

        J’ai appris à faire la Marquise quand je vivais en Haïti en utilsant les biscuits en rouleau “Bonbon Marie” mais n’importe qes biscuits sucrės devraient faire l’affaire.

        1. annick says: Post author

          j’ai moi aussi appris à les faire avec ces bonbons “marie” qui sont malheureusement quasi impossible à trouver de nos jours. A defaut de bonbon marie, je recommande quand même des biscuits au beurre.

  2. Fay

    After months of dreaming of this dessert, I finally made it tonight. Although I followed the recipe to the letter, my cholate filling was weeping before I layered it with the cookies in the dish. It doesn’t appear creamy or pudding-like like your chocolate filling. A few hours later, it tasted like I remember. Tomorrow, I will be turning it out onto a serving platter. I’ll get back to you as to how the finished product turns out.

  3. Fay

    A great success it was!! All it needed was overnight refrigeration for the chocolate mousse to get right. The quick dip of the cookies into the rum to build this dessert made for a very PIKE dessert, but we adults can share and enjoy this very rich adult pleasure. Thanks for the recipe and step by step.

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