Ingredients
Base Mixture
- 1 x 397g can condensed milk
- 20 g unsalted butter
- 1/4 teaspoon salt
- 100 g pistachio cream (pistachio spread)
Coating
- 100 g pistachios, finely chopped
Instructions
- Prepare the Base Mixture: In a medium pan, combine the condensed milk, unsalted butter, and salt. Place the pan over medium heat and begin stirring the ingredients constantly to prevent burning and ensure even heating. Continue until the butter fully melts and incorporates evenly.
- Add Pistachio Cream: Mix the pistachio cream into the condensed milk mixture. Keep stirring constantly to blend well, maintaining medium heat.
- Cook to Fudge Texture: Continue to cook and stir the mixture constantly until it thickens significantly and achieves a dense, fudge-like texture. This will usually take several minutes and the mixture should pull away easily from the sides of the pan.
- Cool the Mixture: Transfer the thickened mixture into a bowl and refrigerate it for 1 to 2 hours to set and become firm enough to handle.
- Form the Brigadeiro Balls: Once chilled and set, scoop about 1 tablespoon of the mixture and use your hands to roll it into a smooth ball. If the mixture sticks too much, lightly grease your hands with a flavorless oil to aid rolling.
- Coat with Pistachios: Roll each ball in the finely chopped pistachios until fully coated. Repeat with the remaining mixture.
- Serve and Enjoy: Your Pistachio Brigadeiros are now ready to be enjoyed. Serve them chilled or at room temperature as a delicious nutty treat.
Notes
- If the mixture is too sticky to handle, refrigeration time can be extended until it firms up.
- Use flavorless oil like vegetable or grapeseed oil for greasing hands to avoid altering the taste.
- Finely chopping the pistachios ensures a nice texture and helps the coating stick well to the brigadeiro balls.
- Store brigadeiros in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Vegetarian
