Super Creamy Two-Love Pavé
A decadent layered treat combining velvety vanilla cream, luscious chocolate cream, and crisp chocolate cookies, all topped with a glossy ganache.
Ingredients
Vanilla Cream
- 395 g condensed milk or 350 g for a less sweet version
- 800 g heavy cream 4 × 200 g cartons
- 3 egg yolks
- 1 tsp vanilla extract
- 50 g whipped cream powder or 2–3 tbsp instant whipped topping mix
Chocolate Cream
- 395 g condensed milk
- 600 ml heavy cream
- 3 tbsp cocoa powder
- 150–200 g semisweet chocolate, chopped
- 1 tbsp butter
- 50 g whipped cream powder optional, for extra stability
Assembly
- 250–300 g chocolate cookies or chocolate biscuits
- ½ cup milk for dipping cookies
Chocolate Ganache Topping
- 200 g semisweet chocolate
- 200 ml heavy cream
Instructions
Vanilla Cream
- In a saucepan, whisk together the condensed milk, heavy cream, egg yolks, and vanilla extract.
- Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
- Remove from heat and whisk in the whipped cream powder until smooth.
- Cover with plastic wrap touching the surface and let cool completely.
Chocolate Cream
- Combine the condensed milk, heavy cream, cocoa powder, and butter in a saucepan.
- Cook over medium heat until thickened.
- Remove from heat and stir in the chopped chocolate until melted.
- Whisk in the whipped cream powder if using.
- Cool completely.
Assembly
- Spread half of the chocolate cream in the bottom of a 9×13-inch dish.
- Add a layer of lightly milk-dipped cookies.
- Spread all of the vanilla cream evenly.
- Add another layer of cookies.
- Finish with the remaining chocolate cream.
- Refrigerate for at least 6 hours, preferably overnight.
Chocolate Ganache Topping
- Heat the cream until just steaming.
- Pour over the chocolate and let sit for 2 minutes.
- Stir until smooth.
- Spread over the chilled pavé and refrigerate another 30 minutes before serving.
Notes
This dessert requires patience for chilling, but the result is worth every minute.