Chocolate Pavê
Chocolate Pavê is an easy no-bake Brazilian dessert made with layers of milk-dipped cookies and silky chocolate custard. It’s topped with fluffy whipped cream and smooth chocolate ganache, then chilled until the cookies become soft and cake-like.
Equipment
- 9-inch x 13-inch baking dish
- Large saucepan
- Mixing bowls
- Whisk
- Electric hand mixer
- Offset spatula or spoon
Ingredients
Chocolate Custard
- 14 ounces sweetened condensed milk
- 3 cups whole milk divided
- 4 large egg yolks
- ¼ cup cornstarch
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 6 ounces semisweet chocolate finely chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Cookie Layers
- 10-12 ounces Maria-style cookies or plain tea biscuits
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder optional
Whipped Cream
- 1½ cups cold heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Chocolate Ganache
- 4 ounces semisweet chocolate finely chopped
- ½ cup heavy cream
Optional Toppings
- Chocolate curls
- Finely chopped chocolate
- Cocoa powder
- Fresh strawberries
Instructions
- Add ½ cup cold milk, egg yolks, cornstarch, and cocoa powder to a medium bowl. Whisk until smooth.
- Add the sweetened condensed milk and remaining 2½ cups milk to a large saucepan. Whisk in the cocoa mixture and salt.
- Place the saucepan over medium heat. Cook for 8-12 minutes, whisking consistently, until the custard gently bubbles and thickly coats the back of a spoon.
- Remove the saucepan from the heat. Add the chopped chocolate, butter, and vanilla. Let it sit for 1 minute, then whisk until smooth.
- Transfer the custard to a bowl. Press plastic wrap directly against the surface and cool for 30 minutes.
- Add the cold heavy cream, powdered sugar, and vanilla to a mixing bowl. Beat with an electric mixer until medium peaks form. Refrigerate until ready to use.
- Combine 1 cup milk and 1 teaspoon vanilla in a shallow bowl. Stir in the optional espresso powder.
- Spread a thin layer of chocolate custard in the bottom of a 9-inch x 13-inch baking dish.
- Quickly dip each cookie in the milk for 1-2 seconds. Arrange the dipped cookies in one layer over the custard.
- Spread one-third of the remaining chocolate custard over the cookies.
- Repeat the dipped cookie and custard layers two more times, finishing with chocolate custard.
- Spread the whipped cream evenly over the final chocolate layer.
- Place 4 ounces chopped chocolate in a heat-safe bowl. Heat ½ cup heavy cream in a small saucepan until steaming.
- Pour the hot cream over the chocolate. Let it sit for 2 minutes, then stir until smooth. Cool for 10-15 minutes.
- Drizzle or spread the ganache over the whipped cream.
- Cover the baking dish and refrigerate for at least 6 hours, or overnight, before slicing and serving.
Notes
Dip the cookies quickly. They will continue softening while the dessert chills.
Whisk the chocolate custard consistently to prevent it from sticking to the saucepan.
The custard should coat the back of a spoon before it’s removed from the heat.
Chill the pavê overnight for the softest cookie layers and cleanest slices.
Store leftovers, covered, in the refrigerator for up to 4 days.
For an egg-free version, omit the yolks and increase the cornstarch to ⅓ cup.
For mocha pavê, stir 1-2 teaspoons of instant espresso powder into the dipping milk.
Whisk the chocolate custard consistently to prevent it from sticking to the saucepan.
The custard should coat the back of a spoon before it’s removed from the heat.
Chill the pavê overnight for the softest cookie layers and cleanest slices.
Store leftovers, covered, in the refrigerator for up to 4 days.
For an egg-free version, omit the yolks and increase the cornstarch to ⅓ cup.
For mocha pavê, stir 1-2 teaspoons of instant espresso powder into the dipping milk.
Tried this recipe?Let us know how it was!