- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 1060 kcal
Quick summary
“The chocolate cookie pavê intersperses crispy layers softened in milk with a smooth condensed milk and heavy cream cream. It is a traditional cold dessert, practical to assemble, and does not require the use of a stove or oven.”
What you need to know
- The homogeneous cream mixes condensed milk and cold heavy cream without the need for prior thermal cooking.
- Quickly moistening the cookies in the chocolate milk syrup softens the cookie without crumbling during assembly.
- The minimum refrigeration of 4 hours ensures firm consistency for cutting the layers in the tray.
Ingredients
Main
- 2 packages of chocolate cookies (approximately 400g)
- 1 can of sweetened condensed milk (395g)
- 1 carton of heavy cream (300g)
- 1 cup of milk (240ml)
- 4 tablespoons of chocolate drink powder
- Chocolate sprinkles for decorating
- For a creamier texture, leave the pavé in the refrigerator for 8 hours.
- If you prefer, use chocolate-filled cookies for an even more intense flavor.
- Add a layer of fruit, such as strawberries, between the layers of cream.
- For gluten-free options, choose gluten-free cookies available on the market.
- Store in a closed container in the refrigerator for up to 5 days.
Instructions
Principal
- In a bowl, mix the condensed milk, heavy cream, and chocolate powder until homogeneous.
- In a deep plate, place the milk and a little chocolate powder. Mix well.
- Moisten the chocolate cookies quickly in the milk and chocolate drink mixture.
- Make a layer of moistened biscuits at the bottom of the pan.
- Add a layer of chocolate cream over the cookies.
- Repeat the process alternating the layers of cookies and cream until the ingredients are finished.
- Finish with a layer of cream and sprinkle chocolate sprinkles on top.
- Cover the pan with aluminum foil and place in the refrigerator for at least 4 hours before serving.
Chef's tips
- Dip the cookies in the liquid for only one second on each side to avoid them getting soggy and breaking.
- Use the heavy cream chilled for a few hours before mixing to give the filling more initial body.
- Leave the pavê in the refrigerator preferably for 8 hours so that the cookies absorb the moisture of the cream evenly.
Variations
- Interleave thin slices of fresh strawberries between the cookie layers to add freshness and light acidity.
- Add dark chocolate shavings as a finishing touch instead of traditional sprinkles for a better finish.
- Moisten the cookies in milk with a spoonful of instant coffee dissolved to create aromatic notes similar to tiramisu.
Substitutions
- The chocolate powder can be replaced by 3 tablespoons of 50% cocoa powder for a less sweet cream.
- Conventional chocolate cookies can be swapped for gluten-free chocolate cornstarch cookies.
- Boxed heavy cream can be replaced with fresh pasteurized cream lightly whipped with a fork.
How to store
Keep the pavê always covered with aluminum foil or a plastic lid in the fridge for up to 5 days. Keep under continuous refrigeration to prevent excessive softening of the cream and fermentation of the cookies.
Can it be frozen?
Freezing the biscuit pavé is not recommended, as the heavy cream destabilizes and the biscuits lose their texture upon thawing, becoming watery. The ideal is to keep the dessert exclusively in the refrigerator.
What to serve with
Serve with hot espresso without sugar to break the sweetness of the chocolate layers. It also pairs very well with fresh chopped strawberries or a scoop of vanilla ice cream.
Frequently asked questions
How to prevent the pavê from becoming liquid when cutting?
Respect the minimum rest of 4 to 8 hours in the refrigerator so that the cookies absorb the moisture and the cream firms up.
Can I use chocolate sandwich cookies instead of the traditional one?
Yes, chocolate-filled cookies work well; just reduce the soaking time in the milk so the cookie doesn't fall apart.
Is it mandatory to cook the cream on the stove?
No, this cream is made cold by beating only the condensed milk, heavy cream and chocolate drink powder until uniform.
Can I exchange the sprinkles for another topping?
Yes, bittersweet chocolate shavings, cocoa nibs, or sprinkled cocoa powder are excellent alternatives for decorating.
