Brazilian Pistachio Condensed Milk Truffles

These Brazilian Pistachio Condensed Milk Truffles are a creamy, rich, and nutty twist on the classic brigadeiro. I love how the pistachio paste blends with condensed milk and white chocolate, creating a luscious bite-sized treat that feels both indulgent and elegant. With an optional crunchy base, these truffles can be dressed up for special occasions or enjoyed as a simple sweet snack.

Why You’ll Love This Recipe

I love this recipe because it takes the beloved Brazilian brigadeiro and gives it a pistachio upgrade. The smooth, fudgy texture is irresistible, and when rolled in roasted pistachios, each bite has the perfect balance of creamy and crunchy. I can serve them on their own as truffles, or layer them over the optional biscuit base for a dessert-bar style treat. They’re easy to make, require no fancy equipment, and are always a crowd favorite.

Ingredients

FOR THE BRIGADEIRO MIXTURE
1 (14 oz) can sweetened condensed milk
4 oz (115g) white chocolate, chopped
2 tablespoons unsalted butter
1/4 cup pistachio paste (unsweetened)
1 teaspoon pure vanilla extract
Pinch of salt

FOR COATING
1 cup finely chopped roasted pistachios

FOR CRUNCHY BASE (optional)
1 cup digestive biscuits or graham crackers, finely crushed
4 tablespoons melted butter
2 tablespoons sugar

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. In a medium saucepan, I combine the sweetened condensed milk, white chocolate, butter, pistachio paste, vanilla extract, and a pinch of salt.
2. I cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens and pulls away from the sides of the pan (about 10–12 minutes).
3. I transfer the mixture to a greased plate or dish, cover it with plastic wrap, and let it cool completely at room temperature.
4. If I want to make the crunchy base, I mix the crushed biscuits, melted butter, and sugar, then press the mixture firmly into the bottom of a lined baking dish. I let it set in the fridge while the brigadeiro mixture cools.
5. Once cooled, I scoop out small portions of the brigadeiro mixture and roll them into balls using buttered or lightly greased hands.
6. I roll each truffle in the finely chopped roasted pistachios until evenly coated.
7. If using the crunchy base, I place the pistachio truffles on top and gently press them in before cutting into squares or serving as bars.
8. I chill the truffles for about 30 minutes before serving for the best texture.

Servings and Timing

This recipe makes about 18–20 truffles.
Preparation time: 15 minutes
Cooking time: 12 minutes
Cooling and chilling time: 1 hour
Total time: about 1 hour 30 minutes

Variations

I sometimes roll these truffles in shredded coconut, cocoa powder, or even powdered sugar for a different look and flavor. When I want a more festive touch, I drizzle melted white or dark chocolate over the truffles. For a softer pistachio flavor, I mix the roasted pistachios with crushed biscuits for coating. I also like to add a pinch of cardamom or rosewater to the mixture for a Middle Eastern twist.

Storage/Reheating

I keep these truffles in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze them in a single layer, then transfer them to a freezer-safe bag for up to 2 months. When I’m ready to enjoy, I let them thaw in the fridge for several hours. I don’t reheat them, since they’re best enjoyed chilled or at room temperature.

FAQs

Can I make these truffles without pistachio paste?

Yes, I can replace the pistachio paste with almond butter, cashew butter, or hazelnut spread for a different nutty version.

How do I know when the brigadeiro mixture is ready?

I look for the mixture to thicken and pull away from the sides of the pan. If I drag a spoon across, I should see the bottom of the pan for a couple of seconds before it closes up.

Can I make these ahead of time?

Yes, I often make them a day in advance. They hold up beautifully in the fridge.

Do I need to use white chocolate?

White chocolate adds creaminess, but I can leave it out if I prefer a stronger pistachio flavor.

Can I use salted pistachios?

Yes, but I reduce the added salt in the recipe to balance the flavor.

Can I make these without the crunchy base?

Absolutely, the base is optional. I usually make them as classic rolled truffles, but the base turns them into bars if I want a different presentation.

How do I prevent the mixture from sticking to my hands?

I lightly grease my hands with butter or neutral oil before rolling the truffles.

Can I use milk or dark chocolate instead of white chocolate?

Yes, but it will change the flavor significantly. Milk chocolate gives a sweeter taste, while dark chocolate adds bitterness that contrasts with the pistachios.

Are these gluten-free?

The truffles without the crunchy base are naturally gluten-free. If I use the biscuit base, I can substitute gluten-free cookies.

Can I coat the truffles in something other than pistachios?

Yes, I like rolling them in cocoa powder, desiccated coconut, crushed freeze-dried raspberries, or sprinkles for variety.

Conclusion

I love how these Brazilian Pistachio Condensed Milk Truffles bring together the richness of condensed milk, the smoothness of white chocolate, and the nutty crunch of pistachios. Whether I serve them as truffles or with the crunchy base as bars, they always make an impressive and delightful treat. They’re simple to prepare, easy to store, and endlessly customizable, making them one of my favorite go-to sweets.

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