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Pavé 70% cocoa with cookie

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By

@nathalia_eloy

View in original language

(Português)

1 hour(s)

10 servings

Ingredients

• Cornstarch Biscuit Pack | 4 unit(s)
• Chocolate 70% cocoa powder | 2 tablespoon
• Whole milk | 4 cup
• Maizena | 2 tablespoon
• Condensed milk | 1 can(s)
• Egg Yolk | 1 unit(s)
• Margarine | 1 tablespoon
• Sugar |  to taste
• Cookie cookie pack | 1 unit(s)
• Sour cream | 200 g

Recipe

1. Brigadeiro 70% cocoa In a pan, bring to the fire the ingredients for the brigadeiro 70 % creamy cocoa. Add the margarine, cocoa powder, condensed milk, cream to the pan. Mix well until you get a creamy consistency. Spoon brigadier point. (Reserve a little condensed milk for the white cream)
2. white cream In another pan we will prepare the white cream, in a cup add milk and dissolve the cornstarch. Add 2 tablespoons of sugar (to taste) avoid making the cream too sweet. He has to stay neutral Add the remaining condensed milk to the pan just to help dissolve the yolk. After dissolving the yolk well, add the cup of milk with the cornstarch and sugar and another cup of pure milk. Stir constantly until creamy.
3. After cooling for a few minutes, we proceed to assembly. On a platter of your choice Add a little white cream to the base. Then wet the cornstarch biscuits in milk lightly and cover the space in the mold. Add a layer of brigadeiro 70% and continue the process until you finish with the brigadeiro. Finish with your chosen cookie hand-crushed to ensure larger, crunchy pieces. Put it in the fridge for a few minutes and your dessert is ready.

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