Marquesa de Chocolate en practica presentación // Chocolate Marquise in practical presentation

Greetings friends HIVERS from @foodiesbeehive. I hope you are doing well, enjoying what we love so much, preparing and sharing delicious recipes for food, desserts and drinks. For several days I had a craving to prepare a marquise, I was gathering the ingredients until I could finally fulfill this craving. Since I didn't want to make it in a single container because I have two little people at home who love sweets, I made it in beautiful heart-shaped and square containers, which are very practical for transporting and also that this way I can control the portions better, and to give to someone special they are the most suitable.

Manos a la obra, vamos a preparar esta irresistible marquesa.

Let's get to work, let's prepare this irresistible marquise.

Ingredientes:

Ingredients:

Para la crema

For the cream

• 2 yemas de huevo
• 1 lata de leche condensada
• 60 grs mantequilla sin sal
• 2 cucharadas de caco en polvo
• 100 grs de chocolate derretido a temperatura ambiente

• 2 egg yolks
• 1 can of condensed milk
• 60 grs unsalted butter
• 2 tablespoons of cocoa powder
• 100 grams of melted chocolate at room temperature
• 100 grams of melted chocolate at room temperature

Para la capa de galletas

For the cookie layer

• 1 paquete de galletas maría
• 1 taza de leche liquida

• 1 package of maria cookies
• 1 cup of liquid milk

Preparación

Preparation

• Derretimos el chocolate, puede ser en el microondas le colocamos un poquito de mantequilla, o sino en baño de maría. Debe estar a temperatura ambiente para cuando se vaya a utilizar.

• Melt the chocolate, it can be in the microwave with a little bit of butter, or in a bain-marie. It must be at room temperature by the time you are going to use it.

• En un bowl que podamos someter a temperatura, colocamos la leche condensada con las yemas de huevo, esto hace que la crema quede mas cremosita las mezclamos y para que las yemas de huevo no queden crudas, llevamos la mezcla baño de maría por 10 minutos, asegurándonos que las yemas entes bien cocinadas. Dejamos que esta mezcla repose a temperatura ambiente.

• In a bowl that can be heated, place the condensed milk with the egg yolks, this makes the cream more creamy, mix them and so that the egg yolks are not raw, take the mixture to a bain-marie for 10 minutes, making sure the yolks are well cooked. Let the mixture rest at room temperature.

• En un bowl apto para una batidora colocamos, la mantequilla, el caco en polvo que lo hacemos pasar por un tamiz para que no le queden grumitos a la mezcla, adicionamos el chocolate derretido a la mezcla, debemos asegurarnos que este a temperatura ambiente, ya que si no nos derrite la mantequilla, y no tiene caso, ya que se pierde todo lo cremoso. Batimos todo con una batidora a velocidad alta hasta que no veamos ningún grumo, cuando este todo bien integrado, agregamos la mezcla de la leche condensada con la yema de huevos, batimos hasta obtener una crema aireada y consistente, y muy lisa.

• In a bowl suitable for a mixer we place the butter, the cocoa powder that we pass through a sieve so that there are no lumps in the mixture, we add the melted chocolate to the mixture, we must make sure that it is at room temperature, otherwise it melts the butter, and there is no point, since it loses all the creaminess. We beat everything with a mixer at high speed until we do not see any lumps, when everything is well integrated, we add the condensed milk mixture with the egg yolk, beat until we obtain an airy and consistent cream, and very smooth.

• Procedemos con el armado de nuestra marquesa, en un envase plano colocamos la leche y mojamos las galletas marías, comenzamos hacer las capas de crema de chocolate y galletas maría y hasta que se nos acabe la crema de chocolate, dependerá del tamaño del envase que utilices. Una vez que armemos nuestra marquesa la llevamos al refrigerador por una hora, de esta forma estará ya lista para servirla, es muy importante siempre mantenerla en la nevera.

• We proceed with the assembly of our marquise, in a flat container we place the milk and dip the maria cookies, we start making the layers of chocolate cream and maria cookies and until we run out of chocolate cream, it will depend on the size of the container you use. Once we assemble our marquise we take it to the refrigerator for an hour, this way it will be ready to serve, it is very important to always keep it in the refrigerator.

• Yo utilice diferentes envases para isa de esta manera administrarla mejor, luego de que estén bien fría y duritas, las puede decorar a tu preferencia, con chispitas de chocolate, sirope de chocolate, o simplemente dejarlas tal cual, de todas las forma e irresistiblemente deliciosa.

• I use different containers for this way to manage it better, after they are well chilled and hard, you can decorate them to your preference, with chocolate chips, chocolate syrup, or just leave them as they are, in every way and irresistibly delicious.

Hasta la próxima queridos foodies

Until next time dear foodies

Las imágenes son de mi propiedad.
Imagen principal editada en GridArt
Separador editado en Picsart
Las fotos fueron tomadas con mi Redmit 9T
Traducido con Deepl

The images are my property.
Main image edited in GridArt
Publisher in Picsart
The photos were taken with my Redmit 9T.
Translated with Deepl