Pistachio Condensed Milk Balls

Switch things up with pistachio brigadeiro—a playful spin on Brazil’s popular chocolate sweet. You’ll blend pistachio cream, butter, and condensed milk to whip up these rich, chewy little bites. Soft middles packed with nutty flavor get rolled in crunchy pistachios to make each mouthful a fun mix of smooth and crisp, perfect for celebrating or just snacking.

I got hooked on these after a friend from Brazil showed me the classic chocolate kind. When I swapped in pistachio, my family went wild—even my nephew, who doesn't even like nuts, always asks when I’ll make them again!

Irresistible Ingredients

• Finely Chopped Pistachios (1 cup): Roll your fudge balls in these for that bright green pop and a nice crunch. Go for plain, unsalted nuts and chop small for even coverage. They look almost too pretty to eat.
• Pistachio Cream (3 tablespoons): This adds full-on pistachio flavor throughout. Grab unsweetened ones with simple ingredients, or blitz roasted nuts in a food processor until glossy and smooth.
• Salt (1/4 teaspoon): Don’t skip this! Just a dash wakes up all the flavors and tames the sweetness. I go for flaky salt if I have it.
• Unsalted Butter (2 tablespoons): This melts in to make everything silky and rich. Higher fat butters (like the fancy ones) make these even better and glossier.
• Condensed Milk (1 can/14 oz): The real base of brigadeiro, thick and sweet. Use a full-fat version for the creamiest, fudgiest texture.

Simple Step-by-Step Directions

Finish and Coat:

Take each cold ball and roll it through your chopped pistachios, pressing gently so they stick. Pop them in little candy cups for serving if you want.

Shape the Balls:

Once chilled, grease your hands, scoop up a tablespoon of mix, and roll fast to make smooth spheres.

Chill Time:

Spoon the hot fudge into a buttered dish and cover right on the surface with plastic wrap. Cool in the fridge at least a couple hours or even until the next day.

Test It:

Try dropping some fudge on a cool plate. If you touch it and it doesn’t stick to your finger, you’re set.

Cook Until Thick:

Stir and cook till the mixture thickens up and pulls away while you drag your spoon through. Usually takes 8 to 10 minutes. When it leaves a track in the pan for a moment, it's ready.

Add Pistachio Cream:

Mix in the pistachio cream and keep stirring till the color looks pale green and the mix is smooth.

Butter Melts:

Keep stirring all the time until the butter is melted and everything comes together. The mix will first get runnier, then start to thicken after a few minutes.

Start Cooking:

Pour condensed milk, butter, and salt into a heavy saucepan set over medium-low. With a spatula or spoon, stir nonstop in big swirls so nothing burns on the bottom or sides.

Get Ready:

Set out all your measured ingredients ahead of time. Lay parchment paper on a baking tray—you'll put your finished treats there. Having your stuff prepped makes this easy since you can’t leave the stove.

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Colorful Brigadeiro Origins

Brigadeiros popped up in Brazil back in the ‘40s, named after a guy named Brigadier Eduardo Gomes who tried for president. The original starred chocolate, but these days you’ll find endless spins all over. Swapping in pistachio just shows how this fun treat can get dressed up but still keeps its cozy, classic vibe.

When to Share Them

I love bringing pistachio brigadeiros to a small dinner—guests go wild for the look and taste. Try setting out a plate with coffee and you’ll hear folks chatting about what makes them different. They’re small, so everyone can have one or two with their sweets and not feel stuffed.

Storing Made Simple

If it’s warm, keep brigadeiros in the fridge till about fifteen minutes before serving. That way, they hold their shape but don’t taste cold. Letting them rest for a day makes the flavors even better, so they’re perfect for making ahead.

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Frequently Asked Questions

→ What is pistachio cream and where can I find it?

Pistachio cream is kind of like pistachio peanut butter. Grab some online or at fancier grocery spots, or just toss roasted pistachios in a blender with a bit of oil until it’s smooth.

→ Can I substitute the pistachio cream with something else?

Totally. Use pistachio butter or even other nut spreads like almond or hazelnut, though the taste will definitely swap out.

→ How long do these pistachio balls last?

Pop them in a sealed box in your fridge for up to two weeks. Freeze them if you want—they’ll keep around three months.

→ Can I add other ingredients to enhance the flavor?

Go wild—try vanilla, almond boost, or a splash of rose water. For fun, toss in dried fruit or white chocolate pieces.

→ Why is my mixture too sticky to roll into balls?

Maybe it just needs to cool longer. Wait a little, and if it’s still sticky, dust in a little powdered sugar or more crushed pistachios to thicken it up.