Brazilian recipe
Creamy Pavê de Chocolate Branco
This classic Brazilian no-bake layered dessert features silky white chocolate cream and delicate biscuits, perfect for your next gathering.
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Ingredients
1 tin of chilled cream (without the watery whey)
1 tin of condensed milk
400 g of coarsely grated white chocolate
3 tins of fresh milk (use the empty condensed milk tin to measure)
1/2 cup of maize starch (cornflour)
2 packs of boudoir biscuits (sponge fingers)
1 tin of condensed milk
400 g of coarsely grated white chocolate
3 tins of fresh milk (use the empty condensed milk tin to measure)
1/2 cup of maize starch (cornflour)
2 packs of boudoir biscuits (sponge fingers)
Where to find ingredients
In Zambia, you can find condensed milk and tinned cream in almost any major supermarket like Shoprite or Pick n Pay. For the 'boudoir' or sponge finger biscuits, check the biscuit aisle or the international section of well-stocked supermarkets; if unavailable, plain tea biscuits are a workable local alternative. Maize starch is widely available as cornflour in the baking section. High-quality white chocolate can be found in the chocolate aisle, or you can purchase bars from specialty confectionery shops if you prefer a higher cocoa butter content.
Preparation method
- Whisk the maize starch into two tins of milk until completely smooth and free of lumps
- Pour the milk and starch mixture into a heavy-based pot, add the condensed milk, and stir constantly over medium heat until the mixture thickens into a glossy, consistent cream
- Remove from the heat and stir in half of the grated white chocolate until it is fully melted and incorporated
- Set the cream aside to cool down completely
- Gently fold the chilled cream into the cooled white chocolate base until the texture is light and uniform
- Briefly dip the boudoir biscuits into the remaining tin of milk
- Line the bottom of a large glass baking dish with a single layer of the dampened biscuits
- Spread half of the prepared white chocolate cream evenly over the biscuit layer
- Repeat the process with another layer of milk-dipped biscuits and top with the remaining cream
- Finish by sprinkling the reserved grated white chocolate generously over the top
- Place the dish in the fridge for at least 4 hours to set properly before serving for the best texture
Observations
Pavê de chocolate branco is a beloved Brazilian treat that perfectly balances a rich, creamy white chocolate filling with the subtle crunch of soaked biscuits. It is an incredibly practical dessert to whip up for any occasion, offering a smooth texture and a sophisticated sweetness that shines when served chilled. Whether you're hosting friends or just craving a little indulgence, this layered delight is sure to impress.
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