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Pistachio Brigadeiro Recipe

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★★★★★

4.2 from 74 reviews

Pistachio brigadeiros are creamy Brazilian sweets featuring a rich base of pistachio paste, white chocolate, and sweetened condensed milk, shaped into glossy green domes and finished with a luscious white chocolate pistachio ganache and crunchy pistachio coating for an elegant and nutty treat.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon unsalted butter
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup white chocolate chips
  • 1/4 cup pistachio paste (unsweetened)
  • 1/4 teaspoon fine sea salt (optional)

For the Ganache

  • 1/4 cup heavy cream
  • 1/4 cup white chocolate chips
  • 1 tablespoon pistachio paste (unsweetened)

For the Coating

  • 3/4 cup shelled pistachios, finely chopped
  • 20 small white paper candy cups

Instructions

  1. MAKE THE BASE MIXTURE: Melt the butter in a heavy-bottomed non-stick pan over low heat. Add the sweetened condensed milk and stir gently until fully combined and warm.
  2. ADD CHOCOLATE AND PISTACHIO: Stir in the white chocolate chips and pistachio paste. Stir continuously until the chocolate is melted and the mixture turns a uniform green color. Keep stirring without stopping to prevent scorching.
  3. COOK UNTIL THICKENED: Continue stirring over low heat until the mixture thickens and pulls cleanly from the bottom of the pan. This should take 10 to 15 minutes. The texture should be dense, glossy, and able to hold shape.
  4. COOL THE MIXTURE: Transfer the thickened mixture to a buttered glass dish and allow it to cool completely at room temperature. Once cool, refrigerate for 30 minutes to make shaping easier.
  5. SHAPE INTO DOMES: Scoop out equal portions and roll into smooth balls. Press gently on the bottom of each to flatten slightly, forming domes with rounded tops and flat bases.
  6. MAKE THE GANACHE: Heat the heavy cream in a small saucepan until just simmering. Pour it over the white chocolate chips and pistachio paste in a bowl. Let sit for 1 minute, then stir until smooth and fully combined.
  7. COAT WITH GANACHE: Spoon a small amount of ganache over the top of each brigadeiro dome. Allow the ganache to slowly drip toward the edges, stopping short of the base.
  8. ADD PISTACHIO CRUST: While the ganache is still tacky, gently press the base of each brigadeiro into the finely chopped pistachios to form a clean, even band of nuts around the bottom edge.
  9. FINISH AND SET: Place each finished brigadeiro into a white paper cup. Let them rest at room temperature or refrigerate if needed until the ganache firms up and the coating sets.

Notes

  • Allow the mixture to cool completely at room temperature before refrigerating for easier shaping.
  • Keep stirring continuously when adding chocolate and pistachio paste to prevent scorching.
  • Let ganache drip slowly and stop short of the base for an elegant look.
  • If needed, refrigerate finished brigadeiros to firm up ganache and coating.

Keywords: Pistachio brigadeiro, Brazilian sweets, pistachio dessert, white chocolate brigadeiro, nutty confections

Find it online: https://foodarohub.com/pistachio-brigadeiro-recipe/