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Bonbon Pavé with Chocolate and Vanilla Cream

Bonbon Pavé with Chocolate and Vanilla Cream is a layered chilled dessert made with soft cookies, homemade vanilla cream, rich chocolate cream, whipped topping, and chopped chocolate bonbons.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Course Dessert
Cuisine Brazilian
Servings 12

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.