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–+ servings

Chocolate Pavê With Ganache Recipe

This chocolate pavê with ganache is a creamy no-bake dessert made with layers of chocolate-dipped cookies, homemade vanilla cream, and rich chocolate ganache.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dessert
Cuisine American, Brazilian
Servings 12

Ingredients
  

For The Cream Filling

  • 3 cups whole milk divided
  • 1 14-ounce can sweetened condensed milk
  • 3 tablespoons cornstarch
  • 3 large egg yolks
  • ¼ teaspoon salt
  • 1 tablespoon unsalted butter
  • 2 teaspoons vanilla extract
  • ½ cup heavy cream

For The Cookie Layers

  • 2 7-ounce packages Maria cookies, tea biscuits, or plain vanilla wafer cookies
  • 1 cup whole milk
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract

For The Ganache

  • 12 ounces semi-sweet chocolate finely chopped
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter

For Garnish

  • 2 tablespoons chocolate shavings
  • 1 tablespoon unsweetened cocoa powder optional

Instructions
 

  • Add 2½ cups of whole milk and the sweetened condensed milk to a medium saucepan. Whisk until smooth.
  • In a small bowl, whisk the remaining ½ cup of milk with the cornstarch until smooth.
  • Add the cornstarch mixture, egg yolks, and salt to the saucepan. Whisk well.
  • Cook over medium heat, whisking constantly, for 8 to 10 minutes or until thickened and gently bubbling.
  • Remove from the heat. Stir in the butter and vanilla extract.
  • Transfer the cream to a bowl. Press plastic wrap directly against the surface and cool for 20 to 25 minutes.
  • Whisk in the heavy cream until smooth.
  • In a shallow bowl, whisk together the milk, cocoa powder, sugar, and vanilla extract for dipping the cookies.
  • Spread a thin layer of cream in the bottom of a 9×13-inch dish.
  • Dip cookies quickly into the chocolate milk mixture and arrange them in a single layer over the cream.
  • Spread one-third of the cream over the cookies. Repeat with more dipped cookies and cream, ending with cream on top.
  • Place the chopped chocolate in a heat-safe bowl.
  • Heat the heavy cream until steaming, then pour it over the chocolate. Let sit for 3 minutes.
  • Stir until smooth, then stir in the butter.
  • Pour the ganache over the pavê and spread evenly.
  • Cover and refrigerate for at least 6 hours or overnight.
  • Garnish with chocolate shavings and cocoa powder before serving.

Notes

  • Dip the cookies quickly so they soften without becoming soggy.
  • For the cleanest slices, chill the pavê overnight.
  • Use semi-sweet chocolate for a balanced ganache.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • This dessert is best served cold.