“Pave de Chocolate” is my signature recipe. I kept this recipe as a secret for a long time. It was one of my best kept secrets, now revealed for you to enjoy.
It is decadent, creamy, cold and dreamy!
This recipe was originally made with “lady finger” cookies but they were really hard to find in the USA back in the day so I substituted for graham crackers.
It’s now easy to find lady fingers, but I kept the graham crackers in the recipe. They make the recipe more affordable and delicious.
- 1 Box of honey graham crackers
- 1 Can fat free condensed milk
- 1 Cup of skim milk
- 4 oz Coffee liqueur
- 1 Pint whipping cream
- 4 oz unsweetened 100% dark chocolate
- 1 cup semi sweet chocolate chips
- 13×9 rectangular glass or ceramic dish
- Put chocolate chips in freezer.
- Melt dark chocolate in a water bath
- Pour condensed milk in a food processor or blender add the melted chocolate and mix well, pour in a large bowl, set aside.
- Put whipping cream in food processor and whip until very fluffy. Add whipped cream slowly to chocolate mix folding with a fork to preserve the air pockets. Cover and place in freezer for 30 min.
- Mix milk and coffee liqueur in a bowl. Dip graham crackers one by one in this mixture and place in rectangular dish forming one layer. Spread some of the chocolate mousse on top. Repeat this procedure, layering the crackers and mousse until the crackers are finished. The last layer must be of chocolate mousse.
- Put frozen chocolate chips in a food processor using a shredding blade and shred to pieces. Sprinkle all over the chocolate mousse.
- Cover the dish and place in freezer for at least 2 hours.
- Remove from freezer 10 minutes before serving.
- Keep in freezer between servings.
Brazilian white truffles or “Brigadeiro Branco” are sweet and smooth the perfect holiday and party treats.
- 1 can fat-free condensed milk
- 3 tbsp powdered milk
- 1 empty can of condensed milk of heavy cream
- 1 tsp Chambord or raspberry extract (optional)
- 3 tbsp butter
- 1 cup white chocolate chips
- Put all ingredients (EXCEPT WHITE CHOCOLATE CHIPS) in a non-stick pot over medium heat. Stir constantly until bubbly and thickened.
- Pour into a glass bowl and let it cool. Once cooled set it in the refrigerator and set white chocolate chips in freezer for 2 hours.
- Remove white chocolate chips from freezer and finely shred them using a food processor. Pour shredded white chocolate chips in a bowl.
- Remove fudge from refrigerator and using a teaspoon scoop fudge and roll it over the shredded chocolate chips forming a ball. Place them in mini muffin paper liners. Decorate the center with one sugar pearl or a clove. Keep them refrigerated until ready to serve.
** This is a basic recipe but you can stuff fudge with a white green seedless grape or small strawberry.
Make this wonderful cake to serve for breakfast on Thanksgiving day and over the Thanksgiving holiday weekend. A great companion for a cup of coffee or tea.
This wonderful moist cake combines the flavors of a traditional American pumpkin cake with exotic Brazilian caramel coconut sauce. Pumpkin and coconut are a very popular combination in Brazilian desserts and caramel coconut sauce is a Brazilian signature, so sweet and loved, its popularly known as “Baba de Moca”meaning literally ” young woman drool”. This recipe can also be vegan if you substitute the eggs for apple sauce and everyone is happy.
Ingredients for cake:
- 3 1/2 cups cake flour or 3 cups all purpose flour
- 1 1/2 cups of sugar
- 1 1/2 cups of dark brown sugar
- 3 eggs ( or 1 cup apple sauce if vegan)
- 3/4 cup coconut oil
- 3/4 cup natural apple sauce
- 2 cups mashed pie pumpkin or 2 cans of pumpkin filing
- 1 tbsp baking powder
- 1 tsp Cinnamon
- 1 tsp nutmeg
- 1 tsp ground cloves
- 1 tsp all spice
- peel from one orange
- 1/2 tsp salt
Ingredients for sauce:
- 1 cup sugar
- 1 can coconut milk
- Pre-heat oven to 350F and grease a Bundt cake pan.
- In a large bowl beat sugars, oil and eggs until smooth.
- Add all dry ingredients, then apple sauce and mashed pumpkin,mix well ,if dough seems a bit dry add an extra 1/4 cup coconut or vegetable oil.
- Pour in Bundt cake pan and bake for 1 hour or until fork comes out clean. Let it stand for 15 min before removing from pan.
- While cake is baking, melt 1 cup sugar in a sauce until it starts to form a caramel sauce turn heat to low and slowly add coconut milk, stirring constantly until very bubbly and slightly thickened. remove from heat and pour in a glass bowl and let it cool. Sauce will thicken more as it cools. Drizzle sauce over cake and save some in bowl to drizzle over individual pieces. Enjoy!
Brazilian Chocolate Fudge Cake ” Bolo Brigadeiro”
Simply delicious and super easy to make! make it as is or jazz it up with some coffee liqueur.
- 8 ounces unsweetened dark chocolate
- 1 cup heavy cream
- 1 can condensed milk
- 1/2 cup milk
- 12 tbsp butter softened
- 1 cup brown sugar
- pinch salt
- 3 eggs
- 2 cups flour
- 1 tbsp cocoa powder
- 1 tbsp baking powder
- powdered sugar
- chocolate sprinkles
- 1/2 cup coffee liqueur and 1/2 cup milk ( totally optional if you want to bring it up notch)
- Pre- heat oven to 350F. Grease 2 round cake pans and line them with parchment paper.
- Chop 4 ounces of dark chocolate in pieces and place in a sauce pan and add 1/2 cup of heavy cream. Stir until melted and creamy over a water bath. Turn off heat but leave sauce pan in water to keep chocolate mixture soft.
- Beat butter and sugar in a mixing bowl until creamy ( I like to use a food processor) . Add the eggs and beat well. stir in chocolate mixture, add flour, cocoa powder, salt, milk and baking powder.
- Place cake batter in cake pans dividing evenly and bake for 30 to 35 min or until fork comes out clean from the center.
- While cake is baking, chop the other 4 ounces of dark chocolate in sauce pan, add the other 1/2 cup of heavy cream and condensed milk. Stir constantly over medium heat in a water bath until mixture is bubbly and creamy. Remove from heat but leave pan in water to keep chocolate soft.
- When cake is done, let it cool for 30 min. During this time, put chocolate fudge in a bowl and place in the refrigerator.
- Remove one cake from pan into a serving platter**, remove fudge from refrigerator and spread a layer of fudge over it . Place the other cake on top and spread the rest of the fudge over entire cake. Dust with powdered sugar and sprinkle chocolate sprinkles.
** at this point, prick the cake all over the top with a fork and drizzle milk and coffee liqueur mixture all over and let cake absorb the liquid then spread the fudge and place the other cake on top and return to instructions.
YUM! Pumpkin Pie with a Brazilian twist!
Pumpkin and coconut combinations are very popular in Brazilian cuisine. It makes delicious fudges, cakes, ice creams and soups. It is a perfect pair ! Oh! and vegans, just omit the Chantilly cream or substitute it for vegan cream or gelatto from your local store.
- 2 cups of fresh mashed pie pumpkin .
- 1 cup brown sugar.
- 1 can coconut milk.
- 1 tsp cinnamon.
- 1 tsp nutmeg.
- 1 tsp ground cloves.
- 8 oz ginger snaps.
- 1/4 cup almond, sun flower or coconut oil.
- 1 pint whipping cream*.
- 3 tbsp sugar.*
- 1 tsp vanilla.*
*If Vegan, omit these ingredients.
- Pre heat oven to 350 F. Grease pie pan with oil.
- In a blender or food processor, grind the ginger snaps and place it in pie pan. Drizzle the oil over it and press the crumbles down. Place it in oven for 10mim.
- Meanwhile, in a blender or food processor mix the mashed pumpkin with coconut milk, brown sugar and the spices.
- Pour over the ginger crumbles pie crust and bake for 50 min. let it cool for 10 min before serving. Garnish with Chantilly cream or your favorite vegan cream. Sprinkle Cinnamon on top.
- to make Chantilly cream, simply beat whipping cream in a food processor or beaters until fluffy. Add the sugar and vanilla slowly folding with a fork. Place in refrigerator until ready to serve.
This dessert is what I like to call a Brazilian Gem! It is absolutely delicious! Tart, creamy and cold!
This particular recipe was a bit of a challenge to reproduce because passion fruit and the extract are very difficult to find in most grocery stores in the USA. You will need to go to an Asian market or preferably a Latin American market to find the extract or maybe the fruit if lucky.
I have seen the fruit occasionally in stores but not often enough to be available for when I need it. However, Passion Fruit juice is available everywhere but it is very sweet and has a low percentage of the real juice. It is very weak to bring enough of the tart passion flavor to the recipe but I think I found a solution in lemon juice. Lemmon juice brings the flavor in the passion fruit juice to that similar tart flavor taste from home.
This recipe is very easy to make but requires some extra time to achieve consistency. Make a day before planing on serving.
Ingredients for Mousse:
- 4 passion fruits, If available or
- 1 cup passion fruit extract or
- 1 cup passion fruit juice plus 2 tbsp lemon juice.
- 1 can condensed milk.
- 1 pint whipping cream.
- 1 box Honey Graham crackers.
- 2 cups passion fruit juice.
- 2 tbsp lemon.
- 2 tbsp sugar.
- passion fruit seeds or chocolate sprinkles.
- Remove the pulp of the passion fruit with a spoon. Place pulp in a strainer over a large glass bowl and smash pulp with the back of the spoon pressing the juice into the bowl , save the seeds. Add condensed milk and whisk. Or….
- …In a large glass bowl whisk condensed milk and passion extract or passion fruit with lemon juice. Set aside.
- In a food processor, whip cream until fluffy. Slowly fold whipped cream into passion fruit mixture. It will look lumpy. Cover with a plastic wrap and place in freezer for 1 hour.
- Meanwhile, mix 1 cup of the passion fruit juice, lemon juice and sugar in a sauce pan and whisk over medium heat, bring to a boil . Set aside and let it cool. Then, pour this syrup into a container cover and place in refrigerator until needed.
- When hour is up, remove mousse from freezer and fold with a fork ,scraping the sides. Place in freezer again for 1 hour. Keep repeating this procedure until mousse is a consistency of a soft ice cream, not frozen.
- To assemble, put 1 cup of passion fruit juice in a bowl. Deep Graham Cracker cookies in ths juice one by one arranging them on the bottom of a rectangular glass dish approximately 9 x 11 inches. Spread some of the mousse on top and place another layer of crackers deeped in juice. Keep repeating this procedure until mousse is finish. The last layer should be of mousse. Cover with plastic wrap and place in freezer for at least 2 hours.
- Once top is frozen, pour the passion fruit syrup that was chilling in the refrigerator over the top, sprinkle the passion fruit seeds or chocolate sprinkles over it. Cover and place it back in freezer for at least another 2 hours or overnight.
- Remove from freezer 10 min before serving. Keep in Freezer.
The original recipe for this cake was given to me by a dear Brazilian friend, Marta Caputo. This cake is super moist and light . It will please everyone. It is perfect with a cup of coffee or tea.. enjoy!
- 1 and 1/2 cup of Brown sugar.
- 3/4 cup of sunflower oil or coconut oil.
- 1 cup of orange juice divided in two parts.
- Zest of one orange.
- 1 cup of cake flour .
- 1 cup of whole wheat flour.
- 1 tbsp of baking powder.
- 3/4 cup of applesauce. ( the applesauce substitutes the eggs ).
- 1/4 cup raw sugar.
- 1/3 cup powdered sugar.
- Heat oven to 350 F.
- In a blender , food processor or cake beaters, mix apple sauce, sugar, oil, half a cup of orange juice and orange zest.
- Transfer to a bowl and flour and baking powder.
- Place dough in a floured Bundt cake mold.
- Bake for 30 to 35 minutes or until fork comes clean from the center. Let it cool for 10 minutes and transfer cake to a serving platter.
- Mix the other half or orange juice with the raw sugar. Prick the cake all over with a fork and drizzle the orange sugar all over perforated parts. Dust with powdered and sugar!