1) In a pot with a heavy bottom, place the milk, sugar and vanilla, when it is lukewarm add the previously beaten egg yolks, stir constantly.ā£
ā£2) Separately, in a bain-marie, melt the chocolate with the butter, when it is melted pour into the milk and continue stirring, dissolve the cornstarch in a little milk and add to the previous preparation, continue stirring until it thickens, lower the heat and reserve.
ā£3) To make the base of the chocolate marquise, soak the cookies in milk and place them superimposed on the bottom of a glass mold, making a layer on which to pour the pudding.ā£
ā£4) Do not forget to also cover the sides of the mold and put the arequipe on top to your liking. ā£
Store in the fridge until firm.ā£
ā£Tips:ā£
You can decorate pieces of cookies, there are also those who alternate filleted and toasted almonds or chocolate chips.ā£
ā£If you want to give it a different touch, you can add a splash of liquor to the milk in which you dip the cookies; we suggest amaretto, coffee liqueur or frangĆ©lico.
