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Brazilian Pavê de Chocolate (Chocolate Trifle)

whip cream for trifle

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Brazilian Pavê de Chocolate

One dessert that I love from back home in Brazil is Pavê de Chocolate, otherwise known as Chocolate Trifle. It’s not super sweet, but a light creamy chocolate dessert that pairs perfectly with coffee (served black, if you’re like me).

Since I don’t have a recipe for this dish, this one is from Olivia Mesquita of Olivia’s Cuisine.

dessert on plate with spoon.

Ingredients for Brazilian Pavê de Chocolate

For the Chocolate Layer

20 Ladyfinger biscuits
2-3 tablespoons Cognac
2 cups whole milk
1 cup cocoa powder

For the Cream Layer

2 15oz cans sweet condensed milk
4 cups whole milk
2 tablespoon corn starch
4 egg yolks

For the Whipped Cream Layer

1 pint heavy cream
1 cup powdered sugar
1/2 teaspoon pure vanilla extract


In a large pot, combine the sweet condensed milk and 3 cups of the milk. Dissolve the corn starch in one cup of milk and add to the pot. Cook that mixture over low to medium heat, stirring constantly, until it starts thickening.

Separate a cup of the mixture and let it cool. Add the egg yolks to the cooled cream and return it to the pot. Cook until it thickens. Let it cool and pour into a 15×10 baking dish.

Place the biscuits into a large bowl and the Cognac into another smaller bowl. Using your fingers, sprinkle the Cognac onto the biscuits.

In the same pot you used for the cream, add 2 cups of milk and 1 cup of cocoa powder. Cook until it resembles hot chocolate. (Do not let it thicken. It\’s supposed to be a liquid mixture, and not a cream!)

Dip the biscuits into the chocolate and place them on top of the cream. Cover and refrigerate overnight.

On the next day, make some whipped cream by mixing the heavy cream, the powdered sugar and the vanilla extract. Pour the whipped cream into the baking dish, creating a 3rd layer.

Refrigerate for at least 1 more hour before serving. Grate or shave some chocolate on top of the pavê.
Serve cold and enjoy!


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