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Brazilian recipe

Creamy white chocolate pavé (Pave de chocolate branco)

A traditional Brazilian layered dessert featuring velvety cream, biscuits, and shredded white chocolate, perfect for chilled servings.

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50 min preparation 10 portions 566 product views
Creamy white chocolate pavé (Pave de chocolate branco)

Ingredients

1 can of whey-free heavy cream
1 can of sweetened condensed milk
400 g of coarsely grated white chocolate
3 cans of milk (use the condensed milk can as a measure)
1/2 cup of cornstarch
2 packs of ladyfinger biscuits

Where to find ingredients

Find dairy products, canned milk, and cornstarch at local supermarkets or general grocery stores. Ladyfinger biscuits (often labeled as sponge biscuits or boudoir biscuits) can be found in the bakery or biscuit aisles.

Preparation method

  1. Dissolve the cornstarch in two cans of milk, stirring well until smooth.
  2. In a saucepan, combine the condensed milk and the milk-cornstarch mixture, stirring constantly over medium heat until it thickens into a consistent cream.
  3. Remove from the heat and stir in half of the grated white chocolate until completely melted and incorporated into the cream.
  4. Allow the cream to cool down completely.
  5. Gently fold the heavy cream into the cooled white chocolate base until the mixture is homogeneous.
  6. Briefly dip the ladyfinger biscuits into the remaining milk.
  7. Line the bottom of a large glass baking dish with a layer of the moistened biscuits.
  8. Spread half of the cream mixture over the biscuit layer.
  9. Repeat the layers, starting with the remaining moistened biscuits and topping with the rest of the cream.
  10. Finish by sprinkling the remaining grated white chocolate over the top.
  11. Refrigerate for at least 4 hours before serving to ensure it sets properly and reaches the ideal texture.

Observations

White chocolate pavé is a classic Brazilian dessert that perfectly balances creaminess, the rich sweetness of white chocolate, and the delicate texture of biscuits. Preparing this recipe is a practical way to whip up a delightful treat for any occasion. By combining simple, high-quality ingredients, you create a smooth, irresistible dessert that is best served chilled to impress your guests.
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Preparation method

Step-by-step images

Step 1

Dissolve the cornstarch in two cans of milk, stirring well until smooth.

Dissolve the cornstarch in two cans of milk, stirring well until smooth.
Step 2

In a saucepan, combine the condensed milk and the milk-cornstarch mixture, stirring constantly over medium heat until it thickens into a consistent cream.

In a saucepan, combine the condensed milk and the milk-cornstarch mixture, stirring constantly over medium heat until it thickens into a consistent cream.
Step 3

Remove from the heat and stir in half of the grated white chocolate until completely melted and incorporated into the cream.

Remove from the heat and stir in half of the grated white chocolate until completely melted and incorporated into the cream.
Step 4

Allow the cream to cool down completely.

Allow the cream to cool down completely.
Step 5

Gently fold the heavy cream into the cooled white chocolate base until the mixture is homogeneous.

Gently fold the heavy cream into the cooled white chocolate base until the mixture is homogeneous.
Step 6

Briefly dip the ladyfinger biscuits into the remaining milk.

Briefly dip the ladyfinger biscuits into the remaining milk.
Step 7

Line the bottom of a large glass baking dish with a layer of the moistened biscuits.

Line the bottom of a large glass baking dish with a layer of the moistened biscuits.
Step 8

Spread half of the cream mixture over the biscuit layer.

Spread half of the cream mixture over the biscuit layer.
Step 9

Repeat the layers, starting with the remaining moistened biscuits and topping with the rest of the cream.

Repeat the layers, starting with the remaining moistened biscuits and topping with the rest of the cream.
Step 10

Finish by sprinkling the remaining grated white chocolate over the top.

Finish by sprinkling the remaining grated white chocolate over the top.
Step 11

Refrigerate for at least 4 hours before serving to ensure it sets properly and reaches the ideal texture.

Refrigerate for at least 4 hours before serving to ensure it sets properly and reaches the ideal texture.
Final result

Creamy white chocolate pavé (Pave de chocolate branco)

Creamy white chocolate pavé (Pave de chocolate branco)

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