Ingredients:

1½ packets of champagne biscuits

1 cup liquid milk (to moisten the cookies)

Vanilla essence (optional)

Lemon mousse:

1 can of condensed milk

1 can of cream

2 large lemons (juice)

Chocolate Ganache:

200 grams of semi-sweet or milk chocolate (chopped)

1 box of cream

Chocolate shavings (for decoration)

Lemon zest (for garnish)

Method of preparation:

Preparing the Lemon Mousse:

In a blender, beat the condensed milk with the cream and lemon juice. Continue beating until you obtain a voluminous and creamy mixture, forming lemon mousse.


Tip: Use half the can of condensed milk as a reference to measure the lemon juice.


Preparing the Chocolate Ganache:

Melt the chopped chocolate in the microwave or in a bain-marie. Then mix with the cream until you obtain a smooth and homogeneous texture, forming the chocolate ganache.


Assembling the Pavé:

Start assembling the pavé in a refractory. Place a layer of champagne biscuits, moistened in milk with a few drops of vanilla essence (optional).


Adding the Layers:

Cover the cookies with half of the lemon mousse. Then, place half of the chocolate ganache on top of the lemon mousse. Spread well with a spatula or the back of a spoon.


Repeating the Layers:

Repeat layers with cookies, lemon mousse and ganache. Decorate the last layer with chocolate shavings and lemon zest.


Cooling in the Refrigerator:

Refrigerate the pavé for at least 2 hours before serving. This allows the layers to firm up and the flavors to blend deliciously.


Serving Time:

Your chocolate lemon mousse pavé is ready to be enjoyed at a special lunch, like Easter, or on other special occasions with the family!


Enjoy every layer of flavor in this delicious dessert!