Chocolate Brigadeiro Layered Cake with Passion Fruit Mousse
A luscious no-bake Brazilian dessert featuring layers of buttery biscuits, silky chocolate brigadeiro cream, and a tangy passion fruit mousse. Perfect for dinner parties or special occasions, this chilled overnight treat delivers bold tropical flavors in every spoonful.
🛒 Ingredients
10 servings
- 1 can sweetened condensed milk (14 oz) — for chocolate cream
- 3 tablespoons unsweetened cocoa powder
- 7 oz plain butter biscuits
- 5 ripe passion fruits
- 1 can sweetened condensed milk (14 oz) — for mousse
- 1 can light cream (7 oz)
- 2 tablespoons sugar
- ½ cup water (for the syrup)
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Directions
- 1
Juice 4 passion fruits and strain out the seeds through a fine-mesh sieve.
- 2
Blend the strained juice with 1 can of condensed milk and the light cream until thick and smooth. Refrigerate.
- 3
In a saucepan over medium heat, combine 1 can of condensed milk with cocoa powder, stirring constantly until the mixture thickens into a fudgy brigadeiro cream. Let cool completely.
- 4
In a deep dish, arrange a layer of biscuits briefly dipped in cold milk. Spread a generous layer of chocolate brigadeiro on top.
- 5
Repeat the layers, alternating biscuits and cream, finishing with a chocolate cream layer on top.
- 6
Pour the passion fruit mousse evenly over the final chocolate layer.
- 7
Make the passion fruit syrup: simmer the remaining passion fruit pulp (seeds included) with sugar and water for 5 minutes. Cool completely.
- 8
Drizzle the cooled syrup over the mousse and refrigerate overnight before serving.
💡 Chef's Tip
This dessert is at its best made the day before — the biscuits soften to a perfect texture and the flavors meld beautifully. For a fluffier mousse, swap light cream for whipped heavy cream.
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