Traditional recipes

Pavê de chocolate (Brazilian chocolate and biscuit mousse) recipe

Pavê de chocolate (Brazilian chocolate and biscuit mousse) recipe

  • Recipes
  • Dish type
  • Dessert
  • Mousse
  • Chocolate mousse

Beautiful Brazilian dessert made with layers of tea biscuits and a gorgeously creamy chocolate mousse. Make this dessert the previous night, it needs to chill before serving - perfect to make ahead before a party!

19 people made this

IngredientsServes: 6

  • 4 eggs, separated
  • 250g unsalted butter
  • 100g caster sugar
  • 4 drops vanilla extract
  • 170g chocolate drink powder, such as Nesquik®
  • 200ml double cream
  • chocolate milk, for dipping the biscuits
  • 500g Marie® or Rich Tea® biscuits

MethodPrep:30min ›Extra time:4hr chilling › Ready in:4hr30min

  1. In a bowl, beat the egg whites until stiff and set aside.
  2. Beat the egg yolks, butter and sugar until light and fluffy. Add vanilla, cocoa powder and cream and mix well. Gently fold reserved egg whites into mixture.
  3. Dip the biscuits in the chocolate milk. Place a layer in the bottom of one large serving dish, or in individual glasses. Cover with a layer of chocolate cream, then repeat layers till all ingredients have been used, ending with chocolate cream. Cover with cling film and chill in the fridge for at least 4 hours before serving.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (1)

Really nice simple dessert. I made it when my mother-in-law came round who is a chocoholic and likes making desserts and she really enjoyed it!-18 Dec 2015

List of Christmas dishes

Panettone (known locally as pan dulce) and turrón are the most popular Christmas sweets in Argentina regardless of socioeconomic status, with 76% of Argentines choosing the former and 59% the latter in 2015. [2] Mantecol, a typical peanut dessert, is also popular, being favored by 49% of Argentines in the same survey. [3] Sparkling wines, ciders and frizzantes concentrate most of their sales during Christmas season sparkling wine is mostly consumed by small families with high and medium socioeconomic status living in Greater Buenos Aires and the country's largest cities, while cider and frizzantes are popular among lower classes and large families. [3]

    , a sweet slice made of copha and mixed fruit
  • Cold ham and cold turkey[16] and salads[16]chicken, ham and turkey [16][17] or Christmas pudding[16] in Christmas shapes
  • Christmas damper – in wreath or star shape, served with butter, jam, honey or golden syrup. Made in the Australian bush in the 19th century. [18] , such as rocky road rum balls candy canes[19][20][17]
  • Christmas cookies
  • Lombo à Califórnia – pork loins
  • Rabanada – French toast
  • Leitão assado – roasted piglet
  • Peru – roast turkey
  • Pavê – trifle – codfish
  • Salpicão – chicken salad with raisins
    – (literally, "monkey's tail") a Chilean Christmas beverage, with aguardiente, milk, coffee, and flavoured with vanilla and cloves[22] – Chilean Christmas sponge cake flavoured with cloves and with bits of candied fruits, raisins, walnuts and almonds. [23] – eggnog-style beverage made of champagne and pineapple-flavoured icecream.

Colombian Christmas dishes are mostly sweets and desserts. Some of the most popular dishes include:

  • Crema De Vie – Cuban eggnog, made with condensed milk, rum, sugar syrup, lemon rind, cinnamon, and egg yolk.
  • Majarete – corn pudding made with coconut milk, fresh corn, cornstarch, milk, water, vanilla, cinnamon and sugar
  • Kapustnica – Christmas cabbage soup
  • Fried carp with mayonnaise, hard-boiled eggs and boiled vegetables
  • Vánoční cukroví – Christmas cookies
  • Fruitcake
  • Kuba – groats and mushrooms

Before the Christmas holidays, many kinds of sweet biscuits are prepared. The Christmas cookies are then served during the whole Christmas period and exchanged among friends and neighbours. Very popular is also a preparation of small ginger breads garnished by sugar icing.

    – traditional Danish spherical pancakes (a type of doughnut with no hole), sprinkled with powdered sugar and served with raspberry or strawberryjam
  • Sylte – a form of head cheese, a terrine or meat jelly made from pork, traditionally pig's head was used
  • Julesild – spiced pickled herring often flavoured with Christmas spices such as cloves and allspice
  • Brun sovs (brown sauce) – a traditional dark gravy, used to cover meat dishes like roasted pork and duck (flæskesteg, andesteg) and the boiled potato
  • Brunede kartofler – caramelised potatoes
  • Julebryg – Christmas beer[24] – mulled red wine combined with spices, sugar, raisins and chopped almonds typically served warm – rice pudding. A dish made from rice, whipped cream and almonds, served cold with cherry sauce (kirsebærsauce) [25][26] – roast pork with cracklings
  • Andesteg – roast duck with apple and prune stuffing
  • Rødkål – red cabbage pickled, sweet-sour red cabbage served hot as a side dish
  • Christmas cookies – Vaniljekranse, klejner, jødekager, pebernødder, honningkager, brunkager and finskbrød
  • Konfekt, marzipan, caramelised fruits, nougat and chocolate-covered nuts
  • Ground nuts
    – rice with pigeon peas and coconut milk
  • Ensalada verde – Iceberg lettuce, onions, cucumber and tomatoes salad
  • Ensalada Rusa - Russian salad included with beets and corn – Root tamales, Christmas tradition adopted from Puerto Rico - Casserole
  • Pollo al horno – roasted chicken
  • Telera – Dominican bread similar to Mexican telera
    – Anise-flavored liquor - a drink from the Lesser Antilles historic Saint Martin natives now a part of the Dominican Republics Christmas tradition - Rum eggnog
  • Jengibre – Allspice, cinnamon, lemon and ginger tea Liqueur - Mandarin peels fermented with rum and sugar
    - Fried cassava dough balls covered in spiced flavored syrup - Honey and almond nougat. Tradition from Spain
  • Vaniljekranse – Danish butter cookies
  • Fruits and nuts - a verity of nuts, fresh and dried fruit

Christmas smorgasbord from Finland, "Joulupöytä", (translated "Yule table"), a traditional display of Christmas food [27] served at Christmas in Finland, similar to the Swedish smörgåsbord, including:

    with mustard (almost every family has one for Christmas)
  • Freshly salted salmon (gravlax graavilohi) and whitefish graavisiika
  • Pickled herring in various forms (tomato, mustard, matjes or onion sauces) (cold salad dish with diced beetroot, potato and carrot – some varieties also incorporate apple) and Béchamel sauce[27] and pikeperch
  • Potato casserole[27] (sweetened or not, depending on preference)
  • Boiled potatoes
  • Carrot casserole[27] casserole (lanttulaatikko) [27]
  • Various sauces
  • Assortment of cheese, most commonly (leipäjuusto) and Aura (aura-juusto)
  • Christmas bread, usually sweet bread (Joululimppu) , rice pasties, served with egg-butter (Karjalanpiirakka)

Other meat dishes could be:

    or rice porridge topped with cinnamon, sugar and cold milk or with mixed fruit soup (riisipuuro)
  • Joulutorttu, traditionally a star-shaped piece of puff-pastry with prune marmalade in the middle , [27] sometimes in the form of a gingerbread house or gingerbread man (piparkakut)
  • Mixed fruit soup or prune soup, kissel (sekahedelmäkiisseli, luumukiisseli)
    or mulled wine (glögi)
  • Christmas beer (Jouluolut) local manufacturers produce Christmas varieties [28]
  • "Home beer" (non-alcoholic beer-like drink, similar to the Russian beverage kvass) (kotikalja)
    (Alsace) (Provence): [29] The thirteen desserts are the traditional Christmas dessert in the French region of Provence. The Christmas supper ends with 13 dessert items, representing Jesus Christ and the 12 apostles. The desserts are traditionally set out Christmas Eve and remain on the table three days until December 27. [32][32] of Aix-en-Provence blanc noir au miel (Provençal bread)
    [33] – Stollen is a fruitcake with bits of candied fruits, raisins, walnuts and almonds and spices such as cardamom and cinnamon sprinkled with confectioners sugar. Often there's also a core of marzipan. [34] – a gingerbread house decorated with candies, sweets and sugar icing (in reference to the gingerbread house of the fairy tale Hänsel and Gretel) [35]
  • Oblaten Lebkuchen
  • Weihnachtsplätzchen (Christmas cookies) – e.g. meat of roe deer usually served with red cabbage, brussels sprout and lingonberry sauce
  • Herring salad – salad of pickled or soused herring, beetroot, potatoes, apple
  • Kartoffelsalat (potato salad) with Wurst (sausages) is traditionally eaten in northern Germany for supper on Christmas Eve (a corned, smoked ham) usually served with potato salad in southern Germany for dinner on Christmas Eve – sausages with veal and bacon, usually flavored with parsley, lemon, mace, onions, ginger and cardamom (hot spiced wine)
    (halászlé) various recipes (töltött káposzta)
  • Pastry roll filled with walnut or poppy seed (bejgli)
  • Bread pudding with poppy seed (mákos guba or bobájka)
  • Hamborgarhryggur – a smoked, cured pork roast. – gamebird in the grouse family
  • Möndlugrautur – a Christmas rice pudding with an almond hidden inside (the same as the Swedish Julgröt)
  • Caramelised potatoes, Icelandic. Brúnaðar kartöflur (same as in Danish cuisine).
  • Pickled red cabbage
  • Smákökur – small cookies of various sorts – round, very thin flat cakes with a diameter of about 15 to 20 cm (6 to 8 inches), decorated with leaf-like, geometric patterns and fried briefly in hot fat or oil

Christianity is not a major religion of India, but Christians in India celebrate Christmas by enjoying several dishes, such as Allahabadi cake, Candy canes, Plum cakes etc. Some of the popular dishes eaten during Christmas in India are:

    . [37] – a type of fruit cake. [38] – a traditional flaky biscuit. – a traditional sweet prepared with khoa. – boiled rice cooked with milk, sugar, saffron and is garnished with nuts such as almonds and pistachios. It can also be made with barley. – a dessert made with Chhena (cottage cheese) which is slightly roasted and soaked in sugar syrup. It is garnished with cashew nuts and served. Chhena Poda is popular in the Odisha state of India. It is eaten during the Christmas season but is available throughout the year. – dumplings filled with Indian spices with a sweet or savoury filling. – a kind of dumpling made of semolina, khoa and nutlet. – a dessert popular in Goa which is eaten during Christmas season. – stews prepared with chicken, mutton, fish.
  • Aloo Dum – a spicy Goan curry with pork made during Christmas. , such as apple, orange, guava. , such as cider, ginger ale, etc.

Church services are also held in churches throughout India, in which Christmas dinners are held which include dishes such as Allahabadi cake, candy canes, christmas cookies.

  • Christmas (fruit) cake or black cake – a heavy fruit cake made with dried fruit, wine and rum. – often served to guests with Christmas cake Sorrel is made from the same sepals as Latin American drink "Jamaica," but is more concentrated and usually flavored with ginger. Adding rum is traditional at Christmas time. – a Sunday staple, at Christmas dinner is usually made with green (fresh) gungo (pigeon) peas instead of dried kidney beans or other dried legumes.
  • Pine and ginger
  • Christmas cake – different from the British Christmas cake or American fruitcake, the Japanese style Christmas cake is often a white cream cake, sponge cake frosted with whipped cream, topped with strawberries and with a chocolate plate that says Merry Christmas, [45] though yule logs are also available. fried chicken – with turkey as a dish being virtually unknown in Japan [46] the popularity of this item at Christmas is such that orders are placed as much as two months in advance. [47]
    – twelve dishes representing the twelve Apostles or twelve months of the year – plays the main role in Lithuanian Christmas tradition. The traditional dishes are served on December 24.
      (aguonų pienas) ( or kūčiukai) – slightly sweet small pastries made from leavened dough and poppy seed
    • Auselės (Deep fried dumplings) with carrots (silkė su morkomis')
    • Herring with mushrooms (silkė su grybais')
    • Spanguolių kisielius – cranberry and milk sauce dessert
      – a type of cake – a vegetable stew
    • Steamboat – a hotpot dish for communal dining. Not to be confused with Steamboat – from the Eurasian tradition – a spicy Goan curry made usually with pork
    • Christmas pudding
    • Candy canes
      – from the Italian tradition – from British Influence
    • Christmas/Yule log (cake) – a log (similar to a tree's) that is made from chocolate and candied fruits – from British Influence – traditionally served as a starter
    • Roast Turkey – from British Influence
        Roasted turkey – stuffed, roasted turkey served with gravy. – ham glazed with honey or sugar dressed with cherries and pineapples. (Spanish Dry-Cured Ham)
          – cod Basque style. Traditionally eaten in the central and southern states of Mexico. – cocktail or prepared in Torrejas (dried shrimp pancakes) – cocktail
          – a Christmas morning tradition in northwestern states, Menudo is a tripe and hominy soup. Menudo is often prepared the night before (Christmas Eve) as its cooking time can take up to 5 hours. – hominy soup with added pork
          – can sometimes replace the traditional turkey or Bacalao with romeritos, particularly in northern and southern parts of Mexico. – Christmas salad with apples, raisins, pecans, and marshmallows. – Christmas Eve salad – potato salad, particularly popular in northern states. – also a Christmas tradition of the central region, romeritos are small green leaves similar to Rosemary mixed generally with mole and potatoes.
          – fried sweet pastry – bread pudding – coconut candy – pineapple upside-down cake. Turned-over cake with cherries and pineapples. – cake and polvorones – crumbly cakes , almond cakes – sweet rolls
          – thick hot chocolate – hot chocolate – apple cider – corn based drink – similar to eggnog – a hot, sweet drink made with apples, sugar cane, prunes and tejocotes. For grown-ups, ponche is never complete without its "piquete" – either tequila or rum
          – Akvavit, a spirit flavored with spices like caraway and aniseed – mulled wine – pork sausage made with powdered ginger, cloves, mustard seeds and nutmeg. Served steamed or roasted. – fish preserved with lye that has been washed and boiled /Pinnekjøtt – salted, dried, and sometimes smoked lamb's ribs which are rehydrated and then steamed, traditionally over birch branches – pork ribs roasted whole with the skin on, rather than spare ribs – Christmas rice porridge with an almond hidden inside – Norwegian soft drink, usually with a festive label on the bottle. It is brewed by most Norwegian breweries, as a Christmas drink for minors. – Norwegian yeast cake with dried fruits and spices – small Christmas sausages – large meatballs made from a mix of pork meat and pork fat /Rødkål – sweet and sour red cabbage, as a side dish /Kålrotstappe – Purée of rutabaga, as a side dish /Pepperkake – gingerbread-like spice cookies flavoured with black pepper – St. Lucia Buns with saffron – a dessert consisting of cloudberries and whipped cream
          – traditional dessert made with rice flour, sugar, clarified butter and coconut milk. baked in layers and topped with butter and sugar. [48][49] – Filipino style noodle dish made with sliced meat and vegetables bumbong – a purple-coloured Filipino dessert made of sweet rice cooked in hollow bamboo tubes placed on a special steamer-cooker. When cooked, they are spread with margarine and sprinkled with sugar and grated coconut. [48]
        • Queso de bola (edam cheese) [49]
        • Salads (either fruit, coconut or garden)

        12 dishes are served as a reminder of the 12 Apostles on Christmas Eve, 24 December. Polish people don't eat meat on this day, instead they choose from variety of fish and vegetable dishes. The meal begins when the first star is seen.

          (beetroot soup) with uszka (small dumplings) - a classic Polish Christmas starter. with sauerkraut and forest mushrooms filled with cottage cheese and potatoes
        • Zupa rybna – fish soup – soup made of soured ryeflour and meat
        • Zupa grzybowa – mushroom soup made of various forest mushrooms – savory stew of cabbage and meat – traditional drink a light, refreshing drink most often made of dried or fresh fruit boiled in water with sugar and left to cool and infuse. – cabbage rolls
        • Pieczarki marynowane – marinated mushrooms
        • Kartofle gotowane – simple boiled potatoes sparkled with parsley or dill – with fish or cabbage and wild mushrooms filling
        • Ryba smażona or ryba po grecku – fried fish laid under lyers of fried shredded carrots, onions, root celery and leek – salad made with boiled potatoes and carrots with fresh peas, sweetcorn, dill cucumber, and boiled egg, mixed with mayonnaise. – type of flat and rather hard pancake that is soaked in warm milk with poppy seeds. Eaten in eastern regions such as around * Białystok – poppy seed roll
          – codfish
        • Cabrito assado – roasted goat
        • Borrego assado – roasted lamb
        • Polvo cozido – boiled octopus – mainly served in Madeira – pork dish – mainly served in Madeira - Cake made with molasses (king cake) – a beautifully decorated fluffy fruitcake
        • Bolo-Rei escangalhado (broken king cake) – it is like the first one, but has also cinnamon and chilacayote jam (doce de gila)
        • Bolo-Rainha (queen cake) – similar to Bolo-Rei, but with only nuts, raisins and almonds
        • Bolo-Rei de chocolate – it is like the Bolo-Rei, but has less (or no) fruit, nuts, chilacayote jam and many chocolate chips
        • Broa castelar – a small, soft and thin cake made of sweet potato and orange
        • Fatias douradas – slices of pan bread, soaked in egg with sugar, fried and sprinkled with powdered sugar and cinnamon – they are like fatias douradas, but made with common bread
        • Aletria – composed of pasta, milk, butter, sugar, eggs, lemon peel, cinnamon powder and salt
        • Formigos – a delicious dessert made with sugar, eggs, pieces of bread, almonds, port wine and cinnamon powder / Filhozes / Filhoses – depending on the region, they may be thin or fluffy pieces of a fried dough made of eggs, honey, orange, lemon, flour and anise, sprinkled - or not with icing sugar
        • Coscorões – thin squares of a fried orange flavoured dough
        • Azevias de grão, batata-doce ou gila – deep fried thin dough pastries filled with a delicious cream made of chickpea, sweet potato or chilacayote, powdered with sugar and cinnamon
        • Tarte de amêndoa – almond pie
        • Tronco de Natal – Christmas log – a Swiss roll, resembling a tree's trunk, filled with chocolate cream, decorated with chocolate and mini – 2 cm Christmas trees
        • Lampreia de ovos – a sweet made of eggs, well decorated
        • Sonhos – an orange flavoured fried yeast dough, powdered with icing sugar
        • Velhoses – they are like the sonhos, but made with pumpkin
        • Bolo de Natal – Christmas cake
        • Pudim de Natal – Christmas pudding, similar to flan
        • Vinho quente – mulled wine made with boiled wine, egg yolk, sugar and cinnamon
        • Turkey – on the island of Terceira, turkey has recently taken over as the traditional Christmas dish over Bacalhau, due to the influence of American culture on the island, home to the United States Air Force's 65th Air Base Wing.
          – yellow-rice, pigeon peas, olives, capers, pieces of pork, spices and sofrito cooked in the same pot. - octopussalad. – pickled green bananas or cassava and chicken gizzards. – with canned tuna and peppers. - blood sausage. - Puerto Rican tamle made from milk, stock, root vegetables, squash, green banana, plantain dough and stuffed with meat. - Puerto Rican tamle made with milk, stock, cassava, yautía, sweet plantains, and squash stuffed with meat. – sweet plantain "lasagna". – Puerto Rico is famous for their pig roast. It is also a part (along with arroz con gandules) of their national dish. – most commonly made with apples, chorizo and hard-boiled eggs. Potatoes are sometimes replaced with cassava.
        • Bilí – Spanish limes or cherries fermented in rum with spices, brown sugar, citrus peels, bayleaves, avocado leaves, often cucumber, ginger, and coconut shells. – spiced coconut eggnog.
        • Coquito de guayaba - spiced guava eggnog with cream cheese or coconut milk added.
        • Rum punch – rum, orange liqueur, grenadine, ginger ale, grapefruit juice served with fruit, lemon and lime slices.
        • La Danza – champagne with passion fruit juice, orange liqueur, lime juice, lemon juice, and strawberry juice.
          – Spiced coconut and rasian rice pudding. – soaked in coconut milk and served with a guava rum sauce.
        • Dulce de cassabanana – musk cucumber cooked in syrup topped with walnuts and sour cream on the side. con queso – Fermented green papaya with spices and sugar syrup served with ausubal cheese or fresh white cheese.
        • Flancocho – Crème caramel with a layer of cream cheese and Puerto Rican style spongecake underneath. – rice and coconut custard. Made with cream of coconut, marshmallows, milk, rice flour, sugar, vanilla and sour orange leaves with cinnamon served on top. – a pudding made with cornstarch, coconut cream, sugar, milk, orange blossoms water and coconut milk. – Sesame brittle or almond brittle.
        • Mantecaditos – Puerto Rican short bread cookies. Made with shortening, coconut butter, flour, almond flour, vanilla, nutmeg and almond extract. They are usually filled with guave jam or pineapple jam in the middle. - Milk, coconut cream and egg yolk custard made with additional cinnamon, cornstarch, sugar, vanilla, lemon zest and orange blossom water. Served in individual ramekins with cinnamon sprinkled on top.

        Romanian Christmas foods are mostly pork-based dishes. [50] Five days before Christmas, Romanians are celebrating the Ignat Day, a religious holy day dedicated to the Holy Martyr Ignatius Theophorus, associated with a practice that takes place especially on villages scattered around the country: the ritual of slaughtering the pigs. And they are using everything from the pigs: from their blood to their ears. Five days later their tables are filled not only with generous pork roasts but also with:

          – pork jelly, made only with pork meat, vegetables and garlic
        • Lebăr – liver sausages, a local variety of liverwurst
        • Caltaboș – sausages made from organs
        • Cârnaţi – pork-based sausages
        • Sângerete – blood sausages
        • Tobă – head cheese made from various cuttings of pork, liver boiled, diced and "packed" in pork stomach like a salami
        • Sarmale – rolls of cabbage pickled in brine and filled with meat and rice (see sarma) – a more recent dish, but highly popular, this type of salad uses boiled vegetables and meat (beef, poultry, even ham). It can include potatoes, carrots, pickled red peppers and cucumbers, egg whites bits. Everything is mixed together with mayonnaise and mustard. , the Romanian equivalent of panettone or sweet bread.
        • Strong spirits: Palinka, Rachiu, Ţuică
          for Christmas Eve – boiled wheat which is used liturgically in the Eastern Orthodox and Greek Catholic churches – Christmas soda bread with a silver coin to bring health and good luck baked in the bread.

        Christmas is in the summer time in South Africa, so lots of summer fruits like Watermelon and cantaloupes are enjoyed around the time. Popular desserts include trifle, melktert and peppermint crisp tart. People in South Africa love to Braai, and would do that for Christmas or New Year’s Day.

          [52] - Christmas smorgasbord ("Christmas table"), a catch-all term for all the dishes served during Christmas Eve:
            – Swedish meatballs – Christmas ham
          • Dopp i grytan ("dipping in the kettle") – dipping bread slices in the ham broth after boiling the Christmas ham. [53] – small hot dog sausages – big pork sausage – smoked fresh pork sausage – spare ribs
          • Inlagd sill – pickled herring (usually of different types) – lox ("Jansson's Temptation") – warm, scalloped potato casserole with anchovies – Swedish rye bread with grated orange peel made for Christmas, with or without raisins. – dry crisp bread – sweet and sour red cabbage, as a side dish
          • Grönkål – sweet and sour kale as a side dish
          • Brunkål ("brown cabbage") – cabbage flavoured with syrup hence the name
          • Rödbetor – sliced beet root
          • An array of cheeses – bondost, herrgårdsost, prästost, mesost (hard goat milk cheese)

          In Trinidad and Tobago traditional meals consists of generous helpings of baked ham, pastelles, black fruit cake, sweet breads, along with traditional drinks such as sorrel, ginger beer, and ponche de crème. The ham is the main item on the Christmas menu with sorrel to accompany it. [56] [57]

          Orthodox and Roman Catholic Christians in Ukraine traditionally have two Christmas dinners. The first is a Lent Dinner, it is held on the January 6 and should consist of meatless dishes. The second is a Christmas Festive dinner held on January 7, when the meat dishes and alcohol are already allowed on the table. The dinner normally has 12 dishes which represent Jesus's 12 disciples. Both Christmas dinners traditionally include a number of authentic Ukrainian dishes, which have over thousand-year history and date back to pagan times.

          In the United Kingdom, what is now regarded as the traditional meal consists of roast turkey with cranberry sauce, served with roast potatoes and parsnips and other vegetables, followed by Christmas pudding, a heavy steamed pudding made with dried fruit, suet, and very little flour. Other roast meats may be served, and in the nineteenth century the traditional roast was goose. The same carries over to Ireland with some variations.