Marquesa de Chocolate Recipe

Prepare the Chocolate Ganache

In a saucepan, heat 150 ml of heavy cream until just about to boil. Remove from heat and add chopped dark chocolate. Stir until smooth and let it cool slightly.

Make the Cookie Base

In a food processor, blend Maria cookies until fine crumbs. Melt the butter and mix it with the cookie crumbs until well combined. Press the mixture into the bottom of a tart pan to form a crust.

Combine Ganache and Whipped Cream

Once the ganache has cooled slightly, whip the remaining heavy cream (150 ml) until soft peaks form. Gently fold the whipped cream into the ganache until well combined.

Assemble the Tart

Pour the chocolate mixture over the cookie crust in the tart pan. Smooth the top with a spatula and refrigerate for at least 2 hours until set.

Serve

Once set, remove from the tart pan. Top with whipped cream and garnish with chocolate shavings before serving.