Prosecco White Chocolate Brigadeiros

Sweet, elegant and easy to eat, these Prosecco White Chocolate Brigadeiros are all dressed up for the season! A traditional Brazilian dessert, these decadent mini truffles feature a soft, chewy center encased in delicate crunchy toppings. A simple yet sophisticated addition to any celebration or party!

Recipe by: Joan Repato 

Level of Difficulty: Easy

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Yield: 20 Large brigadeiros, or 25 small brigadeiros 

Ingredients:

397g (or 1 14oz can)        Sweetened condensed milk

15g                                   Unsalted butter

1 Pinch                             Fine sea salt

100g                                 Belgian White Chocolate

55g                                   Prosecco Flavor Paste

100g                                 Vermicelli White Sugar Décor

100g                                 White Sugar Pearls, optional

Special Equipment & Décor:

Hand whisk

Heat-proof rubber spatula

Buttered plate, loaf pan, or storage container

#60 Stainless steel cookie scoop

Paper candy cups

Instructions:

1.) Place sweetened condensed milk and butter in a saucepan. Cook on low heat, mixing with a hand whisk until mixture is warm, butter has completely melted, and has fully combined with the condensed milk.

2.) Add Belgian White Chocolate. Continue mixing with your hand whisk until chocolate has completely melted and mixture has thickened, about 15 minutes.

3.) Add Prosecco Flavor Paste. Continue to whisk for another minute until flavor paste is fully incorporated into the mixture.

4.) Remove from heat. With a rubber spatula, transfer mixture onto a buttered plate, loaf pan or storage container.

5.) Place container in the refrigerator for an hour to let it cool off and set. *See recipe notes

6.) Remove from the refrigerator. Using a spoon or #60 stainless steel cookie scoop (about a tablespoon in size), scoop out your brigadeiros. This will yield about 20 larger brigadeiros, or 25 smaller ones.

7.) Place White Vermicelli and white sugar pearls (if desired) in a small bowl. Separate and place 20-25 paper candy cups on a sheet pan or serving platter.

8.) Moisten your hands with a little water. Roll each piece between your hands to create a nice, round ball.

9.) Roll each ball into the White Vermicelli or white sugar pearls, coating the entire ball. Transfer into a paper candy cup. Repeat until all pieces have been rolled and coated. Serve and enjoy!

Pictured Above: Each bite of brigadeiro reveals a soft, chewy center of prosecco-flavored white chocolate, encrusted in elegant chocolate décor.

Recipe Notes:

*If preparing in advance: Cover your container and store your brigadeiro mixture overnight. When ready to coat, remove from refrigerator and container onto a cutting board and cut into 20-25 pieces.

Storage Instructions: Brigadeiros can be stored in an airtight container at room temperature for 2-3 days, kept in the refrigerator for up to two weeks, or frozen for up to 2 months. 

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