Brazilian Chocolate Layered Dessert (Pavê de Chocolate)
Pavê de Chocolate Say it: pah-VEH jee shoh-koh-LAH-chee
Pavê de chocolate is Brazil’s beloved no-bake layered dessert, named after the French word for paving stone because of its neat layers. It stacks tender Maria biscuits briefly softened in milk with a rich chocolate custard made from sweetened condensed milk and cocoa, then finishes with a cloud of barely sweetened whipped cream. Served chilled at birthdays, family lunches and Christmas, it tastes like a cross between chocolate pudding and tiramisu—creamy, dense and comforting, with soft biscuit layers that melt into the custard.
Brazilian Chocolate Layered Dessert (Pavê de Chocolate)
Pavê de Chocolate
Pronounced pah-VEH jee shoh-koh-LAH-chee
- Serves
- 8
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Chocolate Cream
Layers
Topping
Method
In a medium saucepan off the heat, whisk together the sweetened condensed milk, whole milk, egg yolks, cocoa powder and cornstarch until smooth and no dry cocoa remains.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon and a whisk leaves a trail, about 8–10 minutes. Do not let it boil hard.
Remove from the heat and stir in the butter and vanilla until the butter melts completely. Let the chocolate cream cool for 15 minutes, stirring occasionally.
Pour the soaking milk into a shallow bowl. Dip each biscuit into the milk for only 1–2 seconds, just long enough to soften without falling apart.
Line the bottom of a 9-inch square dish with a single layer of dipped biscuits, breaking some to fit. Spread one third of the chocolate cream evenly over the biscuits.
Repeat the dipping and layering two more times, finishing with a layer of chocolate cream. Smooth the top with a spatula.
Cover the surface directly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until firm and well chilled.
When ready to serve, whip the heavy cream with the confectioners' sugar until medium peaks form. Spread over the chilled pavê and dust with the reserved cocoa powder. Slice and serve cold.
Regional variant: Passion Fruit Pavê (Pavê de Maracujá)
Replace the chocolate custard with a passion fruit cream: whisk 2 cans of sweetened condensed milk with 1 cup (240 ml) passion fruit pulp, fresh or thawed, and 1 cup (240 ml) heavy cream until thick. Layer with the same milk-soaked biscuits and chill. Top with whipped cream and a little extra passion fruit pulp.
Cook's notes
- Do not soak the biscuits for more than a couple of seconds, or they will disintegrate and the layers will collapse.
- For the cleanest slices, chill the assembled pavê overnight before topping and cutting.
- If the chocolate cream seems lumpy after cooking, press it through a fine-mesh sieve before layering.
Serve with
Serve well chilled with strong Brazilian coffee or espresso.
Make ahead and storage
Assemble up to 1 day ahead; keep covered in the fridge and add the whipped topping just before serving. Leftovers keep covered for up to 2 days.
