This PUMPKIN AND CHOCOLATE SWEET BRICK is one of those recipes you make and can’t imagine how good it is; a creamy, delicious dessert that melts in your mouth with autumnal scents and flavors.
A dessert that was truly a wonderful discovery, the kind that makes you say “Wow” when you taste it! This pumpkin and chocolate custard brick is perfect to prepare for many occasions, for a delightful snack, especially for the little ones who don’t willingly eat vegetables like pumpkin, and they will find it in this dessert where it gives delicacy and creaminess, but it is also ideal to make as a dessert for the end of a Sunday lunch, I’m sure you will amaze all your guests!
Many delicious layers of pumpkin custard, cocoa biscuits, and chocolate cream, an easy dessert to prepare, I used my favorite biscuits, cocoa Pavesini, which, as always, never disappoint me in the preparation of my desserts.
I prepared the dessert in a baking dish, you can make mini-bricks in glasses perfect for a standing dinner with friends.
Follow me in the recipe as we make the pumpkin and chocolate sweet brick with cocoa Pavesini.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs pumpkin (already cleaned)
- 4 egg yolks
- 1/2 cup sugar
- 1/3 cup all-purpose flour (cornstarch is also fine)
- 1.3 cups milk
- 1 tbsp vanilla extract
- 2 tbsps unsweetened cocoa powder (for the chocolate cream)
- as needed cocoa Pavesini
- as needed milk (for soaking)
- as needed cocoa (for dusting the dessert)
Steps
Cut the already cleaned pumpkin into cubes, place it in a glass bowl, cover with microwave-safe plastic wrap, and cook in the microwave for 10 minutes at 800 watts. If you don’t have a microwave, you can bake the pumpkin in the oven on a baking sheet with parchment paper at 356°F for about 25 minutes.
Once cooked, place the pumpkin in a pitcher and blend it with an immersion blender to make it creamy. Add half of the milk to this and mix.Put the pumpkin with half of the milk in a pot with the yolks, mix with a whisk to combine them, add the sugar, mix again, then sift in the flour a little at a time.
Continue stirring while adding the remaining milk. Place over heat and cook, always stirring with a hand whisk, over low heat until you see the cream begin to thicken, then remove from heat.Divide the cream into two separate bowls, cover one immediately with plastic wrap touching the cream, in the other cream, sift in the cocoa and mix with a hand whisk to incorporate. Once you have the chocolate cream, cover this one as well with plastic wrap in contact and let it cool completely first outside, then in the fridge.
Take a dish of 8 by 12 inches, make a first layer of cookies by soaking the cocoa Pavesini in milk placed in a small bowl, put the pumpkin custard on top, make another layer of cocoa Pavesini soaked in milk and finish with another layer of chocolate cream. Cover with plastic wrap and place the dessert in the fridge for about two hours.
Take the brick out, cover it with a nice dusting of cocoa, and serve at the table, you’ll find it delicious, creamy, and very tasty!
