I adore these pistachio brigadeiros—the Brazilian classic reinvented with bright, nutty flavor—from smooth, fudgy pistachio base to a crunchy coating of finely ground pistachios. Each bite is creamy, rich, and elegantly green.
Why I’ll Love This Recipe
I love how simple this recipe is yet how luxurious it feels. The combination of sweetened condensed milk, pistachio paste, and white chocolate creates a luscious, smooth interior that’s studded and coated with pistachio, delivering both melt-in-your-mouth texture and satisfying nuttiness. They’re perfect for gifting or serving at festive occasions.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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sweetened condensed milk (14 oz can)
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unsalted butter
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white chocolate, finely chopped
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pistachio paste (unsweetened)
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vanilla extract
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pinch of salt
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finely ground pistachios (for coating)
directions
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I stir together the condensed milk, butter, pistachio paste, chopped white chocolate, vanilla extract, and a pinch of salt in a heavy-bottomed saucepan.
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I cook the mixture over medium heat, whisking constantly until it thickens enough to leave streaks when the whisk is lifted and pulls cleanly from the pan—about 10–12 minutes.
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I transfer the thickened mixture into a bowl and let it cool to room temperature, then chill for several hours until firm.
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Once firm, I scoop the mixture by teaspoonful or melon baller and roll each into small balls, about 1 inch in diameter.
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I gently roll each ball in finely ground pistachios until fully coated, pressing lightly to make them stick.
Servings and timing
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Yields about 30–36 brigadeiros, depending on size.
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Prep time: 15 minutes
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Cook time: 10–12 minutes
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Chill time: 3–4 hours (or overnight to be safe)
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Total time: ~4 hours 30 minutes
Variations
I’ve experimented by mixing a touch of cocoa powder into the cooked mixture for a chocolate-pistachio version, or by rolling half of them in powdered sugar or chopped white chocolate for contrast. Sometimes I drizzle melted dark chocolate across the tops for extra indulgence.
storage/reheating
I store them in a sealed container in the fridge for up to 1 week, or at room temperature for 2 days if used shortly after making. To serve, I bring them to room temperature for just a few minutes; there’s no reheating needed.
FAQs
What exactly is a brigadeiro?
A brigadeiro is a classic Brazilian candy made from condensed milk, butter, and flavoring (traditionally cocoa), cooked until thick and fudgy, then rolled into balls. Flavored variations abound—including pistachio.
Can I make them without pistachio paste?
Yes—I’ve made them with finely ground roasted pistachios alone, but pistachio paste gives both flavor and color depth. Using high‑quality paste yields a creamier texture.
How do I know when the mixture is ready?
When you whisk the mixture and the whisk leaves clean trails (or “ribbons”) and the mixture slides to the side in a blob on the tilted pan—but doesn’t stick—it’s ready.
Can I freeze these brigadeiros?
Definitely—I freeze them in an airtight container for up to 3 months. I simply thaw in the fridge before serving, then bring to room temperature briefly.
What if pieces stick when rolling?
I chill the mixture well so it’s firm, and I lightly oil or butter my hands to keep them from sticking. Keeping the coating bowl handy and rolling quickly helps too.
Conclusion
I love making these pistachio brigadeiros—they’re elegant, nutty, and creamy with just the right texture and sweetness. They’re simple yet refined, perfect for celebrations or gifting when I want something special and memorable.
Print
Pistachio Brigadeiros
- Total Time: ~4 hours
- Yield: makes ~30–36 brigadeiros depending on size
Description
Silky-smooth Brazilian brigadeiros flavored with pistachio—they’re creamy, nutty, and luscious little truffles rolled in finely chopped pistachios for a decadent bite.
Ingredients
1 (14‑oz / 395 g) can sweetened condensed milk
2/3 cup (≈ 160 ml) heavy cream or crème de lait
1/2 cup + 2 Tbsp finely ground pistachios, divided (⅔ cup total)
2 tsp light corn syrup (or glucose)
1 tsp unsalted butter
Pinch of salt
Optional: pistachio paste or chopped pistachio chocolate for richer flavor
Instructions
In a heavy‑bottom saucepan, combine the sweetened condensed milk, heavy cream, butter, light corn syrup, a pinch of salt, and ½ cup of finely ground pistachios. Stir over medium heat.
Cook, whisking constantly, until the mixture thickens and begins to pull away from the bottom of the pan—about 10–12 minutes.
Remove from heat and transfer to a greased dish. Allow to cool to room temperature, then refrigerate for 3–4 hours until firm enough to roll.
Place the remaining ground pistachios in a shallow bowl. Grease your hands lightly. Scoop out small portions (about 1″ balls) and roll them into smooth round shapes.
Roll each ball in the extra pistachio coating until fully covered. Press gently so nuts adhere.
Chill until firm before serving, or allow to set at room temperature. Store in airtight container—room temp up to two days or refrigerate up to two weeks.
- Prep Time: 15 minutes
- Chill Time:: ~3–4 hours
- Cook Time: ~12 minutes
- Category: Dessert
