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Pavê de Chocolate
A classic Brazilian layered dessert featuring delicate cookies soaked in milk and layered with a rich, velvety chocolate cream. This crowd-pleasing treat is a staple at any Brazilian celebration.
🧂 Ainekset
- 400 g Champagne biscuits (or ladyfingers)(These are dry, crisp cookies that absorb liquid well. Ladyfingers are a good substitute.)
- 500 ml Whole milk(For soaking the biscuits.)
- 200 g Dark chocolate (50-70% cacao)(Finely chopped for easier melting.)
- 400 g (1 can) Sweetened condensed milk(Standard can size.)
- 200 ml Heavy cream (or table cream)(For richness in the chocolate cream. Ensure it's cold if whipping separately.)
- 3 tbsp Unsweetened cocoa powder(For intense chocolate flavor.)
👨🍳 Ohjeet
- 1
Prepare the chocolate cream: In a medium saucepan, combine the milk, sweetened condensed milk, and cocoa powder. Whisk until the cocoa powder is fully dissolved and no lumps remain. Bring the mixture to a gentle simmer over medium heat, stirring constantly. Once simmering, add the finely chopped dark chocolate. Continue to stir until the chocolate is completely melted and the mixture is smooth and thickened, coating the back of a spoon. This should take about 10-15 minutes. Remove from heat and stir in the heavy cream until well incorporated. Let the chocolate cream cool slightly, then cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 30 minutes to an hour, or until cool and slightly set.
⏱️ 25 minutes (active), 30-60 minutes (cooling) - 2
Prepare the milk for dipping: Pour the 500ml of milk into a shallow dish or bowl. This will be used to quickly moisten the biscuits.
⏱️ 2 minutes - 3
Assemble the pavê: Lightly dip each Champagne biscuit into the milk for just a second or two on each side. Do not let them become soggy. Arrange a single layer of these dipped biscuits in the bottom of a serving dish (approximately 9x13 inches or similar). Spread half of the cooled chocolate cream evenly over the biscuit layer. Repeat with another layer of dipped biscuits, followed by the remaining chocolate cream. Ensure the top layer of cream is smooth.
⏱️ 15 minutes - 4
Chill the pavê: Cover the serving dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set firmly. Before serving, you can optionally top with whipped cream, chocolate shavings, or sprinkles.
⏱️ 4 hours minimum (chilling)
💡 Ammattilaisvinkit
- ✓Quickly dip biscuits: Avoid over-soaking the biscuits, as they can become too soft and break apart, leading to a mushy texture.
- ✓Overnight is best: For optimal flavor and texture, allow the pavê to chill overnight. The biscuits will soften perfectly, and the flavors will deepen.
- ✓Party essential: This dessert is a beloved classic at Brazilian gatherings and parties, known for its rich chocolate flavor and satisfying layers.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Dulce de leche pavê: Replace some of the chocolate cream with layers of dulce de leche.
- Fruit pavê: Add fresh berries or sliced fruits between the layers or as a topping.
- Coffee pavê: Add a shot of espresso or a tablespoon of instant coffee to the chocolate cream for a mocha flavor.