- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 1320 kcal
Quick summary
“The chocolate pavé with Bis is a dessert assembled in alternating layers of cookies soaked in flavored syrup and velvety bittersweet chocolate ganache with heavy cream. Refrigerated resting softens the cookies, structuring the sweet for a firm cut. The finishing touch features pieces of crunchy Bis chocolate distributed over the surface, ensuring textural contrast with the dense and creamy base. It is a practical and popular option to end celebration lunches and dinners.”
What you need to know
- Moisten the cookies in the syrup for a few seconds to maintain the firmness and support of each layer.
- Melt the dark chocolate at medium power in the microwave so as not to burn the cocoa dough.
- Chill the assembly in the refrigerator for at least 4 hours so that the ganache reaches a homogeneous cutting point.
Ingredients
Main
- 1 package of ladyfinger cookies (or similar)
- 400g of chopped bittersweet chocolate
- 2 boxes of heavy cream (300g each)
- 1 cup milk
- 1 cup sugar
- 3 tablespoons chocolate powder
- 2 tablespoons of chocolate liqueur (optional)
- Chopped Bis chocolate to taste for decoration
- For a firmer texture, increase the amount of chocolate in the recipe.
- You can replace the heavy cream with ricotta cream for a lighter option.
- Be sure to cover all the cookies well with the mixture so they don't get dry.
- For a lactose-free version, use vegetable creams instead of heavy cream.
- The pavê can be decorated with chocolate shavings or fruits for a special touch.
Instructions
Principal
- Melt the semisweet chocolate in a double boiler or microwave and set aside.
- In a pan, mix the milk, sugar, and chocolate powder. Heat over low heat until hot, but do not let it boil.
- Add the heavy cream to the milk mixture and stir well until homogeneous.
- Pour the melted chocolate into the previous mixture and stir until well incorporated.
- If desired, add the chocolate liqueur and mix again.
- In a baking dish, make a layer of biscuits soaked in the milk and sugar mixture.
- Pour a layer of the chocolate cream over the cookies.
- Repeat the layers until the ingredients are finished, always finishing with the chocolate cream.
- Decorate with chopped Bis chocolate and refrigerate for at least 4 hours before serving.
Chef's tips
- Reserve the chopped Bis chocolate in a dry container and place on top only when serving to retain the crunch.
- Use chocolate with 50% cocoa to counterbalance the sugar present in the cookies and the dessert syrup.
- Cover the baking dish with plastic wrap in contact with the cream when refrigerating to prevent the formation of a dry skin.
Variations
- White Bis Pavê: alternate layers of bittersweet chocolate ganache with vanilla cream and white Bis topping.
- Strawberry Pavé: add slices of sanitized and well-dried strawberries between the middle layers of cream.
- Trifle in glasses: assemble individual portions in dessert glasses alternating the broken cookie and the chocolate cream.
Substitutions
- The ladyfinger biscuit (champagne) can be replaced with cornstarch biscuits or traditional milk biscuits.
- Traditional heavy cream can be swapped for whipped ricotta cream or fresh cream in the same proportion.
- The chocolate liqueur in the syrup can be replaced by strong brewed coffee, vanilla essence, or pure milk.
How to store
Keep in a covered container in the refrigerator for up to 4 days. Add the chopped Bis only close to consumption to preserve the crispy texture of the wafer.
Can it be frozen?
Freeze the assembled tart without the Bis topping for up to 45 days at -18°C, well wrapped in plastic wrap. Defrost for 6 hours in the refrigerator before placing the Bis and serving.
What to serve with
Serve accompanied by a short and full-bodied espresso coffee, fine dark chocolate shavings, or a scoop of vanilla ice cream to harmonize temperatures.
Frequently asked questions
How long should the dessert chill before serving?
The minimum recommended time is 4 hours in the refrigerator, allowing the cocoa butter to firm up the cream. Letting it sit overnight produces even more stable slices.
What is the correct procedure if the ganache curdles when mixing the ingredients?
Heat the mixture in a gentle bain-marie for 1 minute and beat intensely with a wire whisk (fouet) until the lipids and liquids emulsify perfectly again.
How to prevent the cookies from getting soggy or falling apart?
Dip each cookie in the milk syrup for a maximum of 2 seconds. They will absorb the residual moisture from the cream during the resting time in the refrigerator, maintaining their shape.
Can I put pieces of Bis in the middle filling?
You can, but the filling will soften the wafer of the Bis chocolate in a few hours. If you desire noticeable crunch, reserve most of it to sprinkle on the surface just before serving.
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