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Pistachio Brigadeiro Recipe

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4.9 from 98 reviews

Pistachio Brigadeiro is a delightful Brazilian-inspired treat that combines the rich creaminess of traditional brigadeiro with the unique nutty flavor of pistachios. This recipe features a luscious base mixture made with sweetened condensed milk, white chocolate, and pistachio paste, coated in a smooth pistachio ganache and finished with a crunchy pistachio crust. Perfect for special occasions or as an indulgent snack, these pistachio brigadeiros offer a creamy texture with a fresh nutty twist.

Ingredients

Scale

Base Mixture

  • 1 tablespoon unsalted butter
  • 1 can (14 ounces) sweetened condensed milk
  • ½ cup white chocolate chips
  • ¼ cup unsweetened pistachio paste
  • ¼ teaspoon fine sea salt (optional)

Ganache

  • ¼ cup heavy cream
  • ¼ cup white chocolate chips
  • 1 tablespoon unsweetened pistachio paste

Coating

  • ¾ cup shelled pistachios, finely chopped

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. Stir in the white chocolate chips and pistachio paste. Continue stirring until the mixture turns a uniform green color and the chocolate has fully melted.
  2. Cook until thickened: Stir the mixture constantly over low heat until it thickens and pulls away from the bottom of the pan, about 10 to 15 minutes. The texture should be dense and glossy and able to hold its shape.
  3. Cool the mixture: Transfer the thickened mixture to a buttered glass dish and allow it to cool completely at room temperature. Refrigerate for 30 minutes to make shaping easier.
  4. Shape into domes: Scoop out equal portions of the mixture and roll them into balls. Press gently on the bottom of each to flatten slightly, forming domes with rounded tops and flat bases.
  5. Make the ganache: Heat the heavy cream in a small saucepan until it begins to steam. Pour it over the white chocolate chips and pistachio paste in a bowl. Let it sit for 1 minute, then stir until smooth.
  6. Coat with ganache: Spoon a small amount of ganache over the top of each brigadeiro dome. Let the ganache drip gently toward the edges but not all the way.
  7. 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 around the bottom edge.
  8. Finish and set: Place each finished brigadeiro into a white paper cup. Let them rest until the ganache firms up, or refrigerate if necessary. Serve and enjoy!

Notes

  • Use unsweetened pistachio paste to balance the sweetness from the condensed milk and white chocolate.
  • Cooking the base mixture slowly and stirring constantly prevents burning and ensures a smooth consistency.
  • Refrigerating the mixture before shaping makes it easier to handle and shape into domes.
  • The ganache adds a creamy richness and helps the chopped pistachios adhere to the brigadeiro base.
  • Store brigadeiros in an airtight container in the refrigerator for up to 3 days.
  • Allow the brigadeiros to come to room temperature before serving for optimal flavor and texture.

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

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