Bonbon Pavé with Chocolate and Vanilla Cream
Bonbon Pavé with Chocolate and Vanilla Cream is a layered no-bake dessert made with creamy vanilla filling, rich chocolate cream, soft cookies, and chopped chocolate bonbons. It’s chilled until the layers settle into a spoonable dessert that tastes smooth, sweet, and wonderfully creamy.
This dessert is the kind you make when you want something impressive without turning on the oven. The layers look beautiful in a glass dish, and every spoonful gives you a little bit of everything: soft cookies, silky cream, chocolate, and pieces of bonbon tucked throughout.
It’s a great make-ahead dessert for holidays, birthdays, Sunday dinner, or any time you need a chilled treat that feels special. The best part? The refrigerator does most of the work.
YOU WILL LOVE THIS BONBON PAVÉ
CREAMY AND RICH: This pavé has two creamy layers, one vanilla and one chocolate, so every bite tastes smooth and full.
EASY TO MAKE AHEAD: Since this dessert needs time to chill, it’s perfect to prepare the night before you plan to serve it.
BEAUTIFUL FOR SERVING: The layers of cream, cookies, and chopped bonbons make this dessert look bakery-worthy with very little effort.
FAMILY-FRIENDLY: Chocolate, vanilla cream, cookies, and bonbons are always a good idea. This is an easy dessert that both kids and adults will love.
I love how this dessert comes together with simple ingredients but still feels like a celebration dessert. The vanilla cream is thick and sweet, the chocolate cream adds a deep cocoa flavor, and the cookies soften into a cake-like layer after chilling.
The chopped bonbons add little pockets of chocolate and filling throughout the dish. Some pieces stay slightly firm, while others melt into the cream. It’s such a good texture contrast.
WHAT IS BONBON PAVÉ?
Bonbon pavé is a chilled layered dessert made with cookies or biscuits, pastry-style cream, chocolate, and chopped bonbons. It is similar to an icebox cake because the dessert is assembled in layers and then chilled until the cookies soften.
The word pavé is often used for desserts that are layered in a dish and cut or scooped into squares. This version uses two cream layers: a vanilla cream and a chocolate cream.
Here’s what goes into this Bonbon Pavé:
Cookies: These create the soft, cake-like layers once the dessert chills.
Vanilla cream: A smooth custard-style layer made with milk, sweetened condensed milk, egg yolks, and cornstarch.
Chocolate cream: A rich cocoa layer that balances the sweetness of the vanilla cream.
Bonbons: Chopped chocolate candies add flavor, texture, and a pretty finish.
Whipped topping: A light layer on top gives the dessert a creamy finish and makes it look extra inviting.
Everything gets layered into a baking dish, chilled until firm, and served cold. It’s simple, sweet, and so satisfying.
BONBON PAVÉ WITH CHOCOLATE AND VANILLA CREAM INGREDIENTS
This dessert is made with pantry-friendly ingredients and a few refrigerated items. Each layer has a job to do. The cookies give the pavé structure, the creams bring the rich texture, and the bonbons make it feel extra special.
You’ll need:
For the vanilla cream:
4 cups of whole milk
1 can, 14 ounces, of sweetened condensed milk
3 large egg yolks
4 tablespoons of cornstarch
1 tablespoon of vanilla extract
2 tablespoons of unsalted butter
⅛ teaspoon of salt
For the chocolate cream:
2 cups of whole milk
½ cup of granulated sugar
¼ cup of unsweetened cocoa powder
2 tablespoons of cornstarch
½ cup of semi-sweet chocolate chips
1 tablespoon of unsalted butter
½ teaspoon of vanilla extract
⅛ teaspoon of salt
For the cookie layer:
2 packages, about 14 ounces total, of Maria cookies, tea biscuits, or vanilla wafer cookies
1 cup of whole milk, for dipping the cookies
1 teaspoon of vanilla extract, mixed into the milk for dipping
For the bonbon layer:
16 chocolate bonbons, chopped, divided
For the topping:
2 cups of cold heavy whipping cream
¼ cup of powdered sugar
1 teaspoon of vanilla extract
¼ cup of chocolate shavings or mini chocolate chips
4 extra chocolate bonbons, halved or chopped, for garnish
WHAT KIND OF BONBONS SHOULD I USE?
You can use any chocolate bonbons you love. A filled chocolate candy works best because it adds both chocolate and creamy filling to the dessert.
Chocolate hazelnut bonbons are delicious in this recipe. So are milk chocolate bonbons with wafer, caramel, or creamy centers. If the bonbons are very soft, chill them before chopping so they hold their shape better.
A good mix of small and medium pieces works well. The smaller bits blend into the cream, while the larger pieces give you that fun bite of chocolate.
INGREDIENT SUBSTITUTIONS AND ADDITIONS
COOKIES: Maria cookies, tea biscuits, digestive biscuits, graham crackers, or vanilla wafers will all work. Choose a cookie that softens nicely when chilled but does not fall apart the second it touches milk.
MILK: Whole milk gives the creams the best texture. You can use 2% milk, but the filling may not taste quite as rich.
CHOCOLATE: Semi-sweet chocolate chips give the chocolate cream a balanced flavor. You can use chopped dark chocolate for a deeper taste or milk chocolate for a sweeter layer.
COCOA POWDER: Unsweetened cocoa powder is best. Do not use hot cocoa mix, since it contains sugar and other ingredients that can change the texture.
WHIPPED TOPPING: If you want a shortcut, you can use 3 cups of thawed whipped topping instead of homemade whipped cream.
BONBONS: Use chopped chocolate bars, truffles, chocolate-covered wafer candies, or mini peanut butter cups if you want to change the flavor.
COFFEE: For a richer chocolate taste, add one teaspoon of instant coffee granules to the chocolate cream. It won’t make the dessert taste strongly like coffee, but it will make the chocolate stand out.
COCONUT: Sprinkle sweetened shredded coconut between the layers for a soft, sweet twist.
NUTS: Chopped toasted hazelnuts, pecans, or almonds add crunch. Use about ½ cup and sprinkle them with the chopped bonbons.
HOW TO MAKE BONBON PAVÉ WITH CHOCOLATE AND VANILLA CREAM
This dessert comes together in simple stages. First, make the vanilla cream. Then make the chocolate cream. After that, layer everything with dipped cookies and chopped bonbons.
The most important part is chilling. Don’t rush it. The dessert needs time in the refrigerator so the cookies soften and the creams firm up.
STEP ONE: MAKE THE VANILLA CREAM
In a medium saucepan, add the sweetened condensed milk, egg yolks, cornstarch, salt, and one cup of the whole milk.
Whisk until the cornstarch is fully dissolved and the egg yolks are blended in. Take a minute here. A smooth start gives you a smooth cream.
Add the remaining three cups of milk and whisk again.
Place the saucepan over medium heat. Cook the mixture, whisking often, until it begins to thicken. Once it starts bubbling gently, continue cooking for two to three minutes while whisking constantly.
The cream should look thick, glossy, and smooth. It should coat the back of a spoon.
Remove the pan from the heat. Stir in the butter and vanilla extract until the butter melts completely.
PRO TIP:
Keep the heat at medium and whisk often. If the heat is too high, the bottom can scorch before the cream thickens.
STEP TWO: COOL THE VANILLA CREAM SLIGHTLY
Pour the vanilla cream into a clean bowl. Press a piece of plastic wrap directly onto the surface of the cream.
This helps prevent a skin from forming on top.
Let it cool at room temperature for about 20 to 25 minutes while you prepare the chocolate cream. It does not need to be cold, but it should not be steaming hot when you assemble the pavé.
STEP THREE: MAKE THE CHOCOLATE CREAM
In another medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
Slowly add the milk while whisking. This helps the cocoa powder blend in without making too many lumps.
Place the saucepan over medium heat. Cook, whisking often, until the mixture thickens and starts to bubble gently.
Once thickened, cook for two more minutes while whisking constantly.
Remove the pan from the heat. Add the chocolate chips, butter, and vanilla extract. Stir until the chocolate is melted and the cream is smooth.
The chocolate cream should be thick but spreadable. It will firm up more as it cools.
PRO TIP:
If your cocoa powder has lumps, sift it before adding it to the saucepan. This makes the chocolate cream smoother.
STEP FOUR: CHOP THE BONBONS
Chop 16 bonbons into small and medium pieces. Set aside about one cup for the filling layers.
Keep a few larger pieces for the top if you want the dessert to look more decorated.
If your kitchen is warm, place the chopped bonbons in the refrigerator until you are ready to use them. This keeps them from getting too soft.
STEP FIVE: PREPARE THE COOKIE DIP
In a shallow bowl, stir together one cup of whole milk and one teaspoon of vanilla extract.
You will dip the cookies quickly before layering them in the dish.
Don’t soak them too long. A quick dip on each side is enough. They will continue softening while the dessert chills.
STEP SIX: START THE FIRST LAYER
Spread a thin layer of vanilla cream in the bottom of a 9×13-inch baking dish.
This first layer helps the cookies stay in place.
Dip the cookies one at a time into the milk mixture. Arrange them in a single layer over the cream. Break cookies as needed to fill the corners and edges.
The layer does not have to be perfect. Once everything chills, it will slice and scoop beautifully.
STEP SEVEN: ADD VANILLA CREAM AND BONBONS
Spread half of the remaining vanilla cream over the cookie layer.
Use an offset spatula or the back of a spoon to smooth it out.
Sprinkle a layer of chopped bonbons over the vanilla cream. Try to spread them evenly so every serving gets a little chocolate candy in it.
STEP EIGHT: ADD ANOTHER COOKIE LAYER
Dip more cookies quickly into the milk mixture and arrange them over the vanilla cream and bonbons.
Press them down gently. Not hard. Just enough to settle them into the cream.
This layer gives the pavé structure and helps separate the vanilla and chocolate creams.
STEP NINE: ADD THE CHOCOLATE CREAM
Spread the chocolate cream over the cookie layer.
If the chocolate cream has thickened too much, whisk it for a few seconds before spreading. You can also warm it very gently for a minute on low heat if needed.
Sprinkle more chopped bonbons over the chocolate layer.
This is where the dessert starts to look really good. The chocolate cream, soft cookies, and candy pieces make a rich middle layer that tastes amazing once chilled.
STEP TEN: ADD THE FINAL COOKIE AND VANILLA LAYERS
Add one more layer of dipped cookies over the chocolate cream.
Spread the remaining vanilla cream over the top.
Smooth it as evenly as you can. This gives the whipped cream a nice base and helps the finished dessert look clean.
Cover the dish tightly with plastic wrap and refrigerate for at least four hours. Overnight is even better.
OUR RECIPE DEVELOPER SAYS
The longer this dessert chills, the better the texture gets. Overnight chilling gives the cookies enough time to soften and the layers enough time to set.
STEP ELEVEN: MAKE THE WHIPPED CREAM TOPPING
When the pavé is chilled, add the cold heavy whipping cream, powdered sugar, and vanilla extract to a large mixing bowl.
Beat with a hand mixer on medium-high speed until stiff peaks form.
The whipped cream should hold its shape but still look soft and smooth. Don’t overbeat it, or it can become grainy.
Spread the whipped cream over the chilled pavé.
STEP TWELVE: DECORATE AND SERVE
Top with chocolate shavings or mini chocolate chips.
Add the extra chopped or halved bonbons on top. You can place them in rows for neat slices or scatter them over the top for a more casual look.
Chill for another 30 minutes before serving if you have time.
Serve cold with a large spoon or cut into squares with a sharp knife.
HOW TO GET CLEAN LAYERS
Clean layers come from thick creams, quick-dipped cookies, and enough chill time.
Make sure both cream layers are thick before assembling. If the vanilla cream or chocolate cream is thin, the layers may run together.
Also, don’t oversoak the cookies. They only need a quick dip. If they sit in milk too long, they can become too soft and make the dessert watery.
For the cleanest slices, chill the pavé overnight. Use a sharp knife and wipe it between cuts.
If you are serving this for a party, you can make it in a clear glass dish. The layers will show through the sides, and it makes the dessert look extra pretty on the table.
BONBON PAVÉ RECIPE TIPS
Use whole milk for the creamiest texture. The creams will thicken better and taste richer.
Whisk the cornstarch well before heating. Any dry pockets can turn into lumps.
Keep the heat steady. Medium heat works best for thickening the creams without scorching them.
Let the creams cool slightly before layering. Hot cream can make the cookies too soft too quickly.
Chop the bonbons while they are cold. They will be easier to cut and less messy.
Make this dessert the day before serving. The flavor and texture are better after a long chill.
Use a deep 9×13-inch dish if possible. This dessert has several layers and needs room for the whipped topping.
For extra chocolate flavor, drizzle chocolate syrup over the whipped cream before adding the bonbons.
HOW TO SERVE BONBON PAVÉ
Bonbon Pavé is best served cold straight from the refrigerator.
It is rich and creamy, so smaller squares are usually enough. A little goes a long way, especially after a big meal.
Serve it after a family dinner, holiday meal, birthday lunch, or weekend gathering. It also works well for potlucks because it can be made in the same dish you serve it from.
For a simple plate, add one square of pavé and a few fresh strawberries on the side. The berries add a nice fresh bite next to the creamy chocolate layers.
You can also serve it with hot coffee, iced coffee, or a cold glass of milk.
If you want a more decorated dessert plate, drizzle a little melted chocolate on the plate before adding the pavé. Add a few chocolate curls and one small piece of bonbon on top.
MAKE AHEAD INSTRUCTIONS
This is a perfect make-ahead dessert.
You can assemble the pavé up to 24 hours before serving. Add the whipped topping the day you plan to serve it for the freshest look.
If you want to fully finish the dessert the night before, that works too. Just cover it carefully and keep it refrigerated.
For best results, wait to add the final chopped bonbons until a few hours before serving. This keeps them looking fresh and pretty.
If you are taking this dessert to a gathering, keep it chilled until you leave. Place it in a cooler with ice packs if it will be out of the refrigerator for more than 30 minutes.
HOW TO STORE BONBON PAVÉ
IN THE FRIDGE: Store leftover bonbon pavé covered tightly in the refrigerator for up to four days.
The cookies will continue to soften as it sits, but the dessert will still taste delicious.
IN THE FREEZER: Freezing is not recommended for this recipe. The cream layers may separate after thawing, and the cookies can become watery.
If you do freeze it, wrap the dish tightly and freeze for up to one month. Thaw in the refrigerator overnight. The texture will be softer than freshly made.
ON THE COUNTER: Do not leave this dessert sitting at room temperature for more than two hours. Since it contains milk, cream, and egg yolks, it needs to stay chilled.
WHY IS MY VANILLA CREAM LUMPY?
Lumpy vanilla cream usually happens when the cornstarch is not fully mixed in or the heat is too high.
To help prevent lumps, whisk the cornstarch with a small amount of milk before adding the rest. Keep whisking while the cream cooks.
If you still see small lumps, pour the cream through a fine mesh strainer before layering it into the dish.
WHY IS MY PAVÉ TOO SOFT?
A soft pavé usually needs more chilling time.
The cream layers thicken as they cool, and the cookies need time to absorb moisture. Four hours is the minimum, but overnight is best.
Another reason may be oversoaked cookies. Dip each cookie quickly. They should be damp, not falling apart.
Also, make sure the creams are cooked until thick. If they are removed from the stove too soon, the dessert may not set properly.
CAN I MAKE THIS WITHOUT EGGS?
Yes, you can make the vanilla cream without egg yolks.
Use the same amount of milk and sweetened condensed milk, but increase the cornstarch to six tablespoons. Cook until thick and smooth.
The flavor will be slightly different, but it will still be creamy and delicious.
CAN I USE INSTANT PUDDING?
You can use instant vanilla pudding and instant chocolate pudding for a shortcut version, but the texture and flavor will not be the same as homemade cream.
If you use pudding, prepare it with cold milk according to the package directions. Let it thicken, then layer it with the cookies and bonbons.
This is a helpful option when you need a very quick dessert, but the cooked cream version tastes richer.
CAN I MAKE THIS IN INDIVIDUAL CUPS?
Yes, this dessert looks beautiful in small cups or jars.
Layer a spoonful of vanilla cream, a few broken dipped cookies, chopped bonbons, chocolate cream, more cookies, and whipped cream.
Small cups are great for parties because guests can grab their own serving. They also chill faster than a large dish.
Depending on the size of your cups, this recipe will make about 12 to 16 individual desserts.
CAN I USE GRAHAM CRACKERS INSTEAD OF COOKIES?
Yes, graham crackers work well in this recipe.
They soften nicely and add a sweet, light flavor. Break them into pieces to fit your dish, and dip them quickly in the milk mixture before layering.
Chocolate graham crackers are also a fun choice if you want more chocolate flavor.
HOW LONG DOES BONBON PAVÉ NEED TO CHILL?
Bonbon pavé needs to chill for at least four hours.
For the best texture, chill it overnight. The cookies become soft, the creams set, and the flavors blend together.
If you serve it too soon, the layers may taste good, but the cookies will still be firm and the dessert may not scoop as neatly.
BONBON PAVÉ VARIATIONS
CHOCOLATE HAZELNUT PAVÉ: Use hazelnut-filled bonbons and add ½ cup of chocolate hazelnut spread to the chocolate cream after removing it from the heat.
STRAWBERRY BONBON PAVÉ: Add a layer of sliced strawberries over the vanilla cream. Pat the berries dry first so they don’t add too much moisture.
CARAMEL BONBON PAVÉ: Drizzle caramel sauce over the chocolate cream before adding the cookie layer.
DOUBLE CHOCOLATE PAVÉ: Use chocolate cookies instead of vanilla cookies and add extra chocolate shavings on top.
COCONUT CHOCOLATE PAVÉ: Add ½ cup of sweetened shredded coconut between the layers and sprinkle toasted coconut over the whipped cream.
PEANUT BUTTER BONBON PAVÉ: Use peanut butter chocolate candies and add two tablespoons of creamy peanut butter to the chocolate cream.
FREQUENTLY ASKED QUESTIONS
Can I make Bonbon Pavé the night before?
Yes, and it is actually better that way. The dessert needs several hours to chill, and overnight chilling gives it the best texture.
Can I use store-bought whipped topping?
Yes, you can use thawed whipped topping instead of homemade whipped cream. You will need about three cups.
Do I need to bake this dessert?
No, this is a no-bake dessert. The cream layers are cooked on the stovetop, but the assembled dessert does not go in the oven.
Can I use only vanilla cream?
Yes, you can skip the chocolate cream and make a full vanilla version. You may want to add extra chopped bonbons between the layers for more chocolate flavor.
Can I use only chocolate cream?
Yes, you can make this with only chocolate cream. Double the chocolate cream ingredients and layer it with the cookies and bonbons.
How do I keep the top pretty?
Add the final bonbon garnish close to serving time. This keeps the candy pieces fresh and neat.
Can I serve this frozen?
This dessert is best served chilled, not frozen. Freezing changes the texture of the cream layers.
Bonbon Pavé with Chocolate and Vanilla Cream
Ingredients
For the vanilla cream:
- 4 cups whole milk
- 1 can 14 ounces, sweetened condensed milk
- 3 large egg yolks
- 4 tablespoons cornstarch
- 1 tablespoon vanilla extract
- 2 tablespoons unsalted butter
- ⅛ teaspoon salt
For the chocolate cream:
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- ½ cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
For the cookie layer:
- 2 packages about 14 ounces total, Maria cookies, tea biscuits, or vanilla wafer cookies
- 1 cup whole milk
- 1 teaspoon vanilla extract
For the bonbon layer:
- 16 chocolate bonbons chopped, divided
- For the topping:
- 2 cups cold heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup chocolate shavings or mini chocolate chips
- 4 extra chocolate bonbons halved or chopped, for garnish
Instructions
- Add the sweetened condensed milk, egg yolks, cornstarch, salt, and one cup of whole milk to a medium saucepan. Whisk until smooth.
- Add the remaining three cups of milk and whisk again.
- Place the saucepan over medium heat. Cook, whisking often, until thickened and gently bubbling. Continue cooking for two to three minutes.
- Remove from the heat. Stir in the butter and vanilla extract until smooth.
- Transfer the vanilla cream to a bowl. Press plastic wrap directly onto the surface and let it cool slightly.
- In a second saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
- Slowly whisk in the milk. Cook over medium heat until thickened and gently bubbling. Continue cooking for two minutes.
- Remove from the heat. Stir in the chocolate chips, butter, and vanilla extract until smooth.
- Stir together one cup of milk and one teaspoon of vanilla extract in a shallow bowl.
- Spread a thin layer of vanilla cream in the bottom of a 9×13-inch dish.
- Quickly dip cookies into the milk mixture and arrange them in a single layer over the cream.
- Spread half of the remaining vanilla cream over the cookies.
- Sprinkle chopped bonbons over the vanilla cream.
- Add another layer of dipped cookies.
- Spread the chocolate cream over the cookies.
- Sprinkle more chopped bonbons over the chocolate cream.
- Add one more layer of dipped cookies.
- Spread the remaining vanilla cream over the top.
- Cover and refrigerate for at least four hours, or overnight for best results.
- Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the chilled pavé.
- Top with chocolate shavings and extra chopped bonbons.
- Chill for 30 more minutes before serving, if time allows.
Notes
- Do not soak the cookies for too long. A quick dip is enough.
- Cook both cream layers until thick. Thin cream will make the dessert too soft.
- Chill overnight for the cleanest slices.
- Use a clear glass dish if you want the layers to show.
- Add the final bonbon topping close to serving time for the freshest look.
