Pavê de Chocolate

🔥 Prep

• Crush the 200g biscuits into coarse crumbs and set aside.
• Measure out 1 can of condensed milk (approximately 395g) and keep it ready.
• Measure out 200ml of heavy cream for whipping later.
• Measure out 3 tbsp of cocoa powder and place in a small bowl.
• Measure out 100ml of milk for mixing with the cocoa mixture.
• Chill a rectangular serving dish (about 20x20cm) in the refrigerator.

🔥 Cook

• 1. In a medium saucepan, combine the condensed milk, cocoa powder, and milk; whisk over medium-low heat for 5 minutes until the mixture is smooth and slightly thickened.
• 2. Remove the saucepan from heat and let the chocolate cream cool to room temperature, stirring occasionally to prevent a skin from forming.
• 3. While the chocolate cream cools, pour the 200ml heavy cream into a chilled mixing bowl and beat on high speed for 2 minutes until soft peaks form; set aside.
• 4. Quickly dip each biscuit (or biscuit crumb layer) into the remaining 100ml milk for 1 second per side to moisten without sogginess.
• 5. Spread a thin layer of the cooled chocolate cream over the bottom of the chilled dish.
• 6. Arrange a layer of moistened biscuits over the chocolate cream, covering the surface evenly.
• 7. Spread half of the whipped cream over the biscuit layer, smoothing with a spatula.
• 8. Repeat the layers: chocolate cream, moistened biscuits, remaining whipped cream, finishing with a final drizzle of chocolate cream on top.
• 9. Sprinkle the top with a light dusting of cocoa powder or grated chocolate for garnish.
• 10. Refrigerate the assembled pavê for at least 4 hours or overnight to allow the flavors to meld and the dessert to set.

🔥 Serve

• Slice the chilled pavê into clean squares using a hot, wet knife for neat edges.
• Garnish each slice with a few chocolate shavings or a fresh mint leaf.
• Serve cold alongside a cup of strong Brazilian coffee or a glass of cold milk.
• Pair with fresh berries such as strawberries or raspberries for a contrasting tartness.