Prepare this Scannone-style chocolate marquise

Chocolate Marquise

Like all her recipes, if you follow it step by step, you will have a delicious dessert that everyone will love.

Sweeten your loved ones with a delicious chocolate marquise in the style of Venezuelan gourmet Armando Scannone, taken from his book Rojo Mi Cocina.


  • 150 grams of semisweet chocolate
  • 1/4 cup cold milk
  • 250 grams of unsalted butter
  • 250 grams of powdered sugar
  • 6 egg yellows
  • 1/2 teaspoon of vanilla essence
  • Egg whites 3
  • 10 to 15 templates


  1. In a special pot for cooking in a bain-marie, or placing a pot inside a larger one over the fire, and with 4 to 5 centimeters of water, put the milk chocolate and cook until it melts completely. It is put aside to cool.
  2. While in a bowl of an electric mixer, put the butter and beat at high speed until you have a smooth cream, about 5 minutes. Reduce speed and slowly add sugar, beating until well blended. The speed is increased again and the yellows are added one by one and the vanilla. In total, the shake lasts about 5 to 7 more minutes. At a very low speed, add the melted chocolate and the previously beaten egg whites until everything is well combined.
  3. Then a layer of templates is placed at the bottom of a glass container 20 centimeters in diameter by 7 centimeters high, part of the chocolate cream is poured on top and it continues to be filled with layers of templates and layers of 2 to 3 centimeters. thick chocolate cream until finished with a layer of templates on top. The templates should not be placed too close together.
  4. It gets in the fridge for about 6 to 8 hours and is served ice cold.

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