2
) Separately, in a double boiler, melt the chocolate with the butter. Once melted, pour it into the milk and continue stirring. Dissolve the cornstarch in a little milk and add it to the previous mixture. Continue stirring until thickened. Remove from the heat and set aside.
3
) To make the base of the chocolate marquise, soak the cookies in milk and arrange them overlapping each other in the bottom of a glass dish, creating a layer on which to pour the pudding.
4
) Don’t forget to also cover the sides of the dish and spread the dulce de leche on top to your liking.
Refrigerate until firm
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