Pin it
These mouthwatering pistachio brigadeiros turn basic items into indulgent little bites that wonderfully mix sweetness with the deep, nutty taste of pistachios. They've got a smooth center that dissolves on your tongue while the bits of pistachio give you a satisfying crunch.
I stumbled upon brigadeiros when visiting Brazil and have been hooked on making different versions ever since. My pistachio take quickly turned into my go-to sweet for hosting dinners where friends always beg me for instructions.
Ingredients
- Condensed milk: Forms the sweet foundation and velvety feel. Go for a good brand to get the nicest outcome
- Unsalted butter: Brings depth and helps create that ideal soft fudge texture
- Salt: Cuts through the sweetness and lifts the pistachio notes
- Pistachio cream: Delivers that special flavor and lovely green shade. Try to find one packed with actual pistachios
- Pistachios: Chopped small, they make the crunchy outer layer. Pick bright green shelled ones for the prettiest look
Step-by-Step Instructions
- Mix the foundation:
- Put condensed milk, unsalted butter, and salt together in a good pot over medium flame. This combo starts your brigadeiros, so grab a thick-bottomed pan to avoid burning. Keep stirring until butter totally melts and blends with the condensed milk.
- Add the pistachio cream:
- Drop in the pistachio cream and mix well to blend everything. Don't forget to clean off the edges and bottom of your pot to stop any burning or patchy cooking. You'll see it turn a pretty light green as the pistachio cream mixes in.
- Heat till it gets thick:
- Keep cooking on medium, always moving it with a wooden spoon or heat-safe tool. You'll need some patience here – it usually takes 10-15 minutes. You can tell it's done when it really thickens up and pulls away from the pot sides. When you drag your spoon across, it should leave a path that slowly fills back in.
- Cool the mixture down:
- Move your cooked stuff to a wide, flat bowl. Using a shallow dish helps it cool faster and more evenly. Cover it with plastic wrap touching the top so it won't form a skin, then stick it in the fridge for 1-2 hours until it's firm enough to handle and roll.
- Form your treats:
- After chilling, grab about a tablespoon of mix and roll it between your hands to make a smooth ball. Work fast since your warm hands will soften the mixture. If it gets too sticky, you can put a tiny bit of oil on your hands or pop the mixture back in the fridge to firm up again.
- Coat with pistachios:
- Put your finely chopped pistachios in a flat dish, then gently roll each brigadeiro ball in the nuts until they're fully covered. Press slightly to help the pistachios stick to the outside.
Pin it
When I first brought these to a family party, my grandma who barely touches sweets asked how to make them. The pistachio cream really makes this version stand out, changing a basic sweet into something truly unforgettable that everyone from kids to grandparents enjoys.
Storage Tips
These treats stay fresh in a sealed container in your fridge for about a week. I suggest putting them in tiny paper cups so they don't stick together. You can even freeze them for up to three months. Just let them thaw in the fridge overnight before you plan to eat them.
Creative Variations
While this pistachio version is amazing, feel free to play with different tastes. Swap the pistachio cream for Nutella, peanut butter, or caramel. You can also roll them in different toppings like cocoa, coconut flakes, or colorful sprinkles for a fun look.
Serving Suggestions
In Brazil, folks typically serve brigadeiros at birthday bashes and celebrations, but they'll class up any dessert spread. Set them out on a fancy plate for a wow factor, or put individual treats in small paper cups so people can grab them easily. They taste great with coffee or a small glass of sweet wine.
Pin it
These pistachio brigadeiros will definitely wow your company and make everyone happy with just one taste!
Frequently Asked Questions
- → Can I substitute the pistachio cream with something else?
You can swap out pistachio cream for pistachio butter or make your own by blending shelled pistachios with a bit of oil. If you're in a rush, try almond or hazelnut butter instead, but remember they'll taste different.
- → How long do pistachio brigadeiros stay fresh?
They'll keep nicely in a sealed container in your fridge for about 5-7 days. Let them sit out for around 15 minutes before eating so they aren't too cold and firm.
- → Can pistachio brigadeiros be frozen?
They freeze really well. Just put them in one layer in a container with some parchment paper between if you stack them. They'll stay good frozen for up to 2-3 months. Just move them to your fridge the night before you want to eat them.
- → Why is my brigadeiro mixture too sticky to roll?
It probably needs more time to cool down. Pop it back in the fridge for another 30-60 minutes. If it's still too sticky, try putting a tiny bit of oil on your hands as the recipe says, or dust your fingers with a little cocoa powder.
- → Where can I find pistachio cream?
Look for it at fancy food shops, Italian markets, or online stores. Some bigger grocery stores might have it in their international foods area. You can also make your own by grinding roasted pistachios with a splash of oil and some sugar until it's smooth.
- → Can I make these brigadeiros dairy-free?
The original recipe needs condensed milk and butter, but you can try using coconut condensed milk and plant-based butter instead. They won't be exactly the same, but they'll still turn out pretty good.