“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This recipe was originally made with “lady finger” cookies but they were really hard to find in the USA back in the day so I substituted for graham crackers.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.
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.
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.
Yum! so cold, refreshing and creamy!
This recipe is originally made with a very soft cake known in Brazil as “pão de ló” which uses a lot of whole eggs and a mousse primarily made with raw egg whites. I wanted to reduce the amount of eggs so I changed the cake for an American cake known as “angel cake” made with only egg whites and a mousse with no eggs at all.
Ingredients for the mousse:
- 1 can fat-free condensed milk
- juice of 2 lemons
- 1 pint whipping cream
- 3/4 cup half and half
- 2 oz of Limoncello ( Italian lemon liqueur)
- lemon zest
- 2 tbsp sugar
Ingredients for angel cake:*
- 1 cup of cake flour
- 2 cups of sugar
- 12 large egg whites room temperature
- 11/2 tsp cream of tartar
- 1/4 tsp salt
- 1/2 tsp lemon extract
*You can also use angel cake from a box
- In a large glass bowl whisk condensed milk and lemon juice set aside.
- Whip cream in a food processor, then slowly fold it into condensed milk mix . Cover bowl and set it in freezer for 1 hour or until cake is cooled.
- Meanwhile, prepare cake.
- Heat oven to 375F.
- Sift cake flour and 1 cup sugar. Set aside.
- Beat egg whites, salt and cream of tartar until foamy. Slowly add 1 cup of sugar and lemon extract.
- Pour dough in a large rectangular glass or ceramic dish.
- Bake for 30 minutes. Remove from oven and let it cool for 30 minutes.
- Once cooled, loosen the sides with a knife and place cake on a board. Cut in slices about 1 inch thick.
- Mix limoncello, half and half and sugar in a shallow bowl.
- Remove mousse from freezer.
- Dunk slices of cake one by one in limoncello mixture and place on the bottom of a large rectangular glass or ceramic dish. Spread half of the mousse on top. Make another layer of cake slices dunk on limoncello and spread the rest of the mousse on top. Sprinkle lemon zest, cover and place dessert in freezer for at least 4 hours. When ready to serve, let it stand for 10 minutes before cutting. Enjoy!
- Keep in freezer.
Brazilian Flan or what we like to call “Pudin de Leite” is a very popular dessert all over Brazil. It is also popular in many Latin American countries. There are several ways to make a Flan, this recipe is the way most Brazilians do, it is easy and absolutely delicious.
Makes 5 servings.
1 can Fat Free Condensed Milk
1 cup Skim Milk
1/2 tsp Vanilla Extract
1/2 cup Sugar
1/3 cup Hot Water
1) Pre- heat oven to 350F. Boil 7 cups of water ( save 1/3 cup for caramel sauce) and pour into a large rectangular Pyrex dish about 9.5×13.5 inches.
2) Add condensed milk, milk, vanilla and eggs to a blender or food processor and beat really well.
3) Heat sugar in a sauce pan stirring constantly until sugar is melted and brown in color, reduce heat to low and add 1/3 cup hot water, it will sizzle but keep stirring with a wooden spoon until it melts again into a syrup like consistence.
4) Glaze 5 small Pyrex bowls about 175ml with a little bit of the hot caramel sauce and set bowls inside the dish with hot water. Pour blended milk and eggs into the bowls. Place them on oven for about 40 minutes. Insert a fork in the center, if it comes out clean it is ready. Remove from oven, remove bowls from hot water and set them aside to cool over the counter. cover the bowls with a plastic wrap and place them in refrigerator overnight. Pour remaining caramel sauce in a glass measuring cup, cover with plastic wrap and store it in refrigerator as well.
5) When ready to serve Flan, remove plastic wrap, pass a butter knife around the edges of the bowl to loosen the sides of Flan. Turn bowl upside down over a desert plate and shake Flan a little, flan will loose into the plate. Heat the sauce that is left in the bowl in microwave for 10 seconds and pour over Flan. Heat the remainder of caramel sauce that is in measuring cup in microwave for 15 seconds and drizzle extra caramel over the Flan.. Enjoy!