Brazilian recipe
Easy and creamy white chocolate pavé (Pave de chocolate branco e)
A traditional Brazilian chilled dessert featuring elegant layers of silky white chocolate cream and sponge biscuits, perfect for gatherings.
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Ingredients
1 tin cream, whey removed, for added richness
1 tin condensed milk, as the base for the cream
400 g white chocolate, coarsely grated, for flavor and texture
3 tins milk (measured using the condensed milk tin), for the cream base
1/2 cup cornstarch, for thickening the cream
2 packets sponge biscuits (biscoito champanhe), for layering
1 tin condensed milk, as the base for the cream
400 g white chocolate, coarsely grated, for flavor and texture
3 tins milk (measured using the condensed milk tin), for the cream base
1/2 cup cornstarch, for thickening the cream
2 packets sponge biscuits (biscoito champanhe), for layering
Where to find ingredients
You can find condensed milk, cream (often sold as 'table cream'), and cornstarch at major supermarkets such as Shoprite or Chipiku. Sponge biscuits are available in the bakery or biscuit aisles, though local vanilla-flavored ladyfingers serve as a perfect substitute if traditional 'biscoito champanhe' is unavailable.
Preparation method
- Dissolve the cornstarch in two tins of milk, whisking well until smooth.
- Place a saucepan over medium heat with the condensed milk and the milk-cornstarch mixture, stirring constantly until it thickens into a consistent cream.
- Remove from heat and stir in half of the grated white chocolate until it melts and is fully incorporated.
- Allow the cream to cool completely.
- Gently fold the cream into the cooled white chocolate base until the mixture is homogeneous.
- Briefly dip the sponge biscuits in the remaining milk.
- Line the bottom of a large glass baking dish with a single layer of the moistened biscuits.
- Spread half of the prepared cream evenly over the biscuits.
- Repeat the process with another layer of moistened biscuits and the remaining cream.
- Finish by sprinkling the remaining grated white chocolate over the top.
- Refrigerate for at least 4 hours before serving to ensure the dessert sets and achieves the perfect texture.
Observations
The white chocolate pavé is a beloved Brazilian classic that beautifully balances a rich, velvety texture with the delicate snap of biscuits. Preparing this recipe is a straightforward way to create an impressive dessert for any occasion. The marriage of simple, high-quality ingredients results in a smooth, irresistible finish that is best served chilled, guaranteed to delight your guests.
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