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.
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.
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.
4) Do not forget to also cover the sides of the mold and put the arequipe on top to your liking.
Store in the fridge until firm.
Tips:
You can decorate pieces of cookies, there are also those who alternate filleted and toasted almonds or chocolate chips.
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 frangélico.
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