Brigadeiro de Champagne

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INGREDIENTS:

  • 2 cans condensed milk
  • 1 tablespoon butter
  • 1 cup chocolate pieces
  • 2 tablespoons Champagne or sparkling wine
  • 3 spoonfuls of heavy cream
  • Pearl candy, to garnish


    • METHOD:

    In a pan, heat the condensed milk and butter.
    Once heated, add the chocolate and let it melt.

    Add two tablespoons of Champagne, then the heavy cream.
    Keep stirring until the mixture comes loose from the bottom of the pan.

    Turn off burner, pour into a baking dish, and let it cool for 4 hours to bring out the flavor.

    Roll into small balls and finish off with the pearl candy.

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    COMMENTS / REVIEWS

    1. M
      Mark L.

      i loved it so simple but very elegant.

    2. B
      Bea

      Fabulous.

    3. M
      MaryM

      Thanks for the suggestion!

    4. E
      Erin

      I think this recipe was amazing!

    5. K
      Kristy

      Love this recipe

    6. R
      Roberta

      I've already made this twice now, it's so easy to improvise!

    7. S
      Sheila

      I am currently eating it by the bucket

    8. C
      Carly

      What an absolutely wonderful recipe

    9. A
      Allison

      I've made this several times…so good! it turned out delicous. Thanks for this recipe!!!!

    10. A
      Angela

      This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!

    11. C
      Cristie

      Made this today for my family - they loved it!

    12. N
      Nandita

      Great Dish! Have been making this for years and it never fails to all get eaten up.

    13. S
      Sarah

      Love everything about this recipe. It is easy and super tasty. Thank you

    14. C
      Cajun

      I will be making this again! Thanks for sharing.

    15. A
      Annalisa

      LOVE IT! now my go to recipe.

    16. N
      Nan

      I loved this. I don't have words to explain how delicious and amazing this dish is.

    17. A
      Angela

      Great option to make and take to lunch.

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