- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 910 kcal
Quick summary
“The chocolate pavé combines layers of ladyfinger biscuits moistened in milk with a velvety cream of melted semisweet chocolate, condensed milk, and heavy cream. A classic dessert, rich in cocoa and perfect for celebrations.”
What you need to know
- The mixture of melted semi-sweet chocolate with condensed milk forms a thick and structured ganache.
- The ladyfinger biscuit absorbs the milk quickly, creating fluffy layers with soft texture between the cream.
- The 4-hour refrigerator time ensures a firm cut and enhances the pronounced flavor of the semi-sweet cocoa.
Ingredients
Main
- 2 cups of milk
- 1 package of champagne biscuits
- 1 can sweetened condensed milk
- 1 small carton of cream
- 200 g of melted semi-sweet chocolate
- 1 tablespoon of chocolate powder
- 1/2 cup sugar
- For extra flavor, add a touch of vanilla extract to the cream.
- Try replacing the dark chocolate with milk or white chocolate.
- If you want a firmer texture, add unflavored gelatin to the cream.
- Pavê can be stored in the refrigerator for up to 5 days.
- For a special touch, serve with red berries on the side.
Instructions
Principal
- In a pan, mix the condensed milk, sugar, and chocolate powder. Cook over medium heat, stirring constantly until it boils.
- Turn off the heat and add the heavy cream and melted chocolate, mixing well until homogeneous.
- In a container, place the milk and quickly moisten the ladyfingers, one by one.
- In a mold, make a layer of moistened cookies and then pour a layer of chocolate cream on top.
- Repeat the layers until the ingredients are finished, finishing with the chocolate cream.
- Refrigerate for at least 4 hours before serving.
- When serving, decorate with chocolate shavings or chocolate sprinkles.
- Serve chilled and enjoy this delicious recipe!
Chef's tips
- Melt the dark chocolate in a bain-marie over low heat to maintain the silky texture without burning.
- Do not soak the ladyfingers in milk; pass and remove in a continuous 1-second movement.
- Sprinkle the chocolate sprinkles or chocolate shavings only after the pavê is completely firm and cold.
Variations
- Add 2 tablespoons of cognac or cocoa liqueur to the milk used to moisten the champagne biscuits.
- Interleave a layer of chopped strawberries or fresh raspberries between the chocolate cream to add acidity.
- Finish the top with a generous layer of homemade whipped cream before sprinkling the chocolate shavings.
Substitutions
- Ladyfinger cookies can be replaced with traditional cornstarch cookies or thin slices of vanilla cake.
- The semi-sweet chocolate can be replaced by milk chocolate, reducing the amount of sugar in the cream.
- The chocolate powder can be swapped for 70% cocoa powder to intensify the bitterness and darken the cream.
How to store
Store in a heatproof container with a lid or covered with plastic wrap in the refrigerator for up to 5 days. Always keep under refrigeration; the pavê gains even more body and flavor on the second day of resting in the refrigerator.
Can it be frozen?
Chocolate pavé can be frozen for up to 45 days well protected in the freezer. To consume with the best consistency, thaw in the refrigerator for 6 hours before serving; do not thaw in the microwave oven.
What to serve with
Serves perfectly accompanied by unsweetened espresso, fresh tart red berries, or vanilla ice cream. Pairs very well with glasses of red Port wine, coffee liqueur, or cups of black tea.
Frequently asked questions
How to make the chocolate cream not clump in the pan?
Mix the dry ingredients and the condensed milk off the heat until well dissolved before turning on the medium heat.
Can I use regular chocolate drink mix instead of cocoa powder?
You can, but reduce the sugar by half to prevent the dessert from becoming excessively sweet and cloying.
What is the best type of chocolate for this pavê ganache?
Semi-sweet chocolate bar with a cocoa content between 50% and 60% delivers the best balance of consistency and flavor.
How to prevent a dry film from forming on the pavé?
Cover the surface of the trifle with plastic wrap in direct contact while the cream is still warm until it cools.
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