Champagne Brigadeiro
If you love classic brigadeiro, you won’t be able to resist this champagne version. A sparkly and delicious treat to celebrate New Year’s Eve in style!
Obsessed with brigadeiro? Make sure to also visit our recipes for Brigadeiro Cake, Brigadeiro Ice Cream, Naked Cake with Raspberry Brigadeiro and Pumpkin Brigadeiros.
A fun twist on a popular Brazilian treat!
I can’t think of a better way to say goodbye to 2019 than by enjoying sweets made with champagne!
They don’t taste like alcohol, so you can safely feed them to kids, but the champagne gives them an extra oomph that makes them absolutely irresistible.
And while I’m suggesting you serve these for New Year’s Eve, they are great year round.
Serve them at dinner parties, an Oscar viewing party, book club meeting or just because! Everybody will love them!
What is brigadeiro?
Brigadeiro (pronounced bree-gah-day-ro) is a traditional Brazilian bite-sized delicacy, made with chocolate, sweet condensed milk and butter.
It is served at every celebration in Brazil, such as birthday parties, weddings and baby showers. It is also sold at bakeries, coffee shops and can be ordered in large quantities from doceiras (women who make sweets and desserts at home to sell).
If you’re interested in learning more about the traditional brigadeiro and its history, you should read my first brigadeiro post.
How many Champagne Brigadeiros per person?
If you’re serving other desserts, 3-4 per person. If the brigadeiro is shining alone, you should calculate 5-7 per person.
Ingredients to make Champagne Brigadeiro
To make champagne brigadeiro, you will need:
- Champagne – No need to spend the big bucks. Any sparkling wine will do!
- Sweet Condensed Milk
- White Chocolate
- Butter
- Heavy Cream
- Sprinkles – you can buy fun ones at a craft store or online.
How to make Champagne Brigadeiro
Every brigadeiro recipe starts with cooking butter, sweet condensed milk and – almost always – chocolate.
You cook it low and slow, stirring constantly because brigadeiro can easily burn, until it thickens. That’s when we deviate from the original by adding a splash of champagne and heavy cream, and then cooking until thick again.
After a few hours in the fridge, your brigadeiro will be ready to be rolled into balls and decorated with sprinkles.
And, if you’re making them for New Year’s Eve, do yourself a favor and get the fanciest sprinkles you can find. After all, we gotta ring the new year in grand style!
Recommended tools: non-stick saucepan, rubber spatula, candy cups.
This is how I make champagne brigadeiro. As always, you will find the printable (and more complete) version at the end of this post!
- Combine the sweet condensed milk and butter in a saucepan. Cook until the butter melts.
- Add the white chocolate and continue cooking until thickened. Then, add the champagne and heavy cream, cooking until it thickens again. Remove from heat and let it come to room temperature. Cover with plastic and refrigerate for at least 4 hours.
- Form small (truffle sized) balls and roll in sprinkles. Pro tip: adding a little butter to your hands makes it easier to roll the sticky brigadeiro into balls.
Tips and tricks to make the best brigadeiro
- Use the highest quality ingredients that you can afford. My favorite brand of sweet condensed milk is La Lechera. That’s the one everybody uses in Brazil!
- The best pot to make brigadeiro is a Dutch oven, as it distributes the heat evenly, which prevents the brigadeiro from burning in certain spots. The second choice would be a nonstick saucepan.
- Resist the temptation to raise the heat. Brigadeiro has to cook slowly until it reaches the desired consistency. It does require patience, but that’s better than burning it and having to start again with new ingredients.
- Once the brigadeiro is rolled into balls, it is best kept at room temperature – in a cool and dry environment – to preserve the creamy texture.
Can you make brigadeiro ahead?
You can make it up to 2 days ahead. Once you are ready to roll into balls, let it come to room temperature for at least 30 minutes so it’s malleable.
If it’s not too hot where you live, you can also make them the day before – including forming the balls and decorating with sprinkles – and keep them at room temperature until ready to serve.
How long does champagne brigadeiro last?
Leftovers will keep well at room temperature for up to 3 days or in the fridge for up to a week.
Can you freeze brigadeiro?
Yes, brigadeiros can be frozen for up to 3 months.
You should freeze them in a single layer, on a baking sheet or large tupperware, covered with plastic. After they are frozen solid, you can transfer them to a freezer bag.
Once ready to serve, let them thaw at room temperature before enjoying.
Did you make this recipe? I love hearing from you! Please comment and leave a 5-star rating below. You can also take a photo and tag me on Instagram with #oliviascuisine.
Champagne Brigadeiro
Ingredients
- 1 can (14oz) sweetened condensed milk
- 1 tablespoon unsalted butter
- ¾ cup (120g) white chocolate chips
- 2 tablespoons sparkling wine
- 2 tablespoons heavy cream
- Sprinkles to decorate
Instructions
- Combine the sweetened condensed milk and butter in a Dutch oven or non-stick saucepan. Cook, under medium low heat, until the butter melts.
- Add the white chocolate and cook, stirring constantly with a rubber spatula, until the chocolate has melted and the mixture has thickened. The right consistency is when you run the spatula along the pot and it leaves a clear path, with the brigadeiro taking a while to come back together.
- Add the champagne and heavy cream. Cook until it thickens again.
- Remove from the heat, pour into a greased plate and let it cool to room temperature. Then, cover with plastic wrap and refrigerate for 4 hours.
- Scoop one tablespoon of the mixture and roll into balls.
- Roll each ball into the sprinkles and place in candy cups.
- Serve immediately or store at room temperature for up to 3 days.
Notes
Rolling the brigadeiros:
- If the brigadeiro is too stiff after chilling in the fridge, let it come to room temperature before attempting to shape the balls.
- Brigadeiro is sticky, so rubbing a little butter on your hands is advised.
