Make a creamy, chocolaty Brazilian dessert called chocolate pave, courtesy of chef Paula DaSilva.
- 1 cup milk
- 3 teaspoons vanilla
- 3 teaspoons brandy
- 14 ounces sweetened condensed milk
- 1 cup evaporated milk
- ½ cup freshly squeezed lemon juice
- ½ cup unsweetened cocoa powder
- 30-40 cookies (I use Maria cookies. You can use lady fingers or graham crackers)
- Shredded coconut, to taste
In a bowl, combine the milk, vanilla and brandy and set aside. In a blender, blend the condensed milk, evaporated milk, cocoa powder and lemon juice for 3 minutes.
One by one, dip the cookies into the milk mixture until they have absorbed the liquid, then line the bottom and sides of a baking dish or cake pan with a single layer of the cookies.
Pour one third of the blended mixture over the cookie layer. Repeat the dipping and layering steps, finishing with a small layer of the mixture on top (you should have enough cookies for about 3 layers of cookies). Garnish the top of the pave with coconut and refrigerate for 4 hours. Slice and serve.