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
      Marisa

      Thank you for this recipe.

    2. S
      Susan

      Yum, yum, yum! This recipe looks delicious.

    3. P
      Paul Legato

      OUTSTANDING

    4. B
      Bea

      Mmmm lovely

    5. T
      Tina

      Perfect and simple to make. My husband loved it!

    6. s
      susan briscoe

      Thanks. It's delicious.

    7. M
      Monica

      Thanks for the beautiful recipes!

    8. J
      Judy

      Love it and thanks.

    9. E
      Ellen

      Excellent! I was testing a new stuffing recipe for Thanksgiving

    10. d
      dee man

      I admittedly made a few changes, but I think the concept is the same and made it so good.

    11. T
      Tracy

      I made this for a party this weekend and it was a great hit!

    12. T
      Tami

      WOW!!! I am blown away by this SIMPLE, and very EASY, recipe!

    13. S
      Susan

      Excellent dish!

    14. k
      kookie in London

      I absolutely love the simplicity of this recipe.

    15. L
      LP

      Thanks for the suggestion!

    16. C
      Chelsea

      Made this today for my family - they loved it!

    17. C
      CJ McD

      I loved it,I made it for a very dear friend and she was impressed

    18. s
      sierra

      These were pretty delicious

    19. r
      rita

      This is a great recipe. I just made it and will make it again soon.

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