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!
Marquise au chocolat à l'Haïtienne, a chocolate dessert
- 1 block of butter 2 sticks
- 5 Tbsp of powdered cocoa I prefer dark chocolate
- 1 ½ cup of confectioner sugar
- 1 pinch of salt
- 200 ml 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
- Cream the butter, confectioner sugar and salt
- Slowly incorporate the chocolate and mix until combined
- In a separate bowl, mix the cream and vanilla and whip until the cream thickens
- Incorporate the cream to the butter mixture
- Beat on low just enough for both mixtures to fully blend
- 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
- Put in the fridge for a few hours. Serve cool.