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Espresso Brigadeiros

Traditional Brazilian brigadeiros are taken to a new level with the addition of Nespresso's new limited edition South American Grand Cru, Cauca.
5 from 1 vote
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Course: Dessert
Cuisine: Brazilian
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 14 brigadeiros
Author: Jamieanne


  • 1 395 g can sweetened condensed milk
  • 1 teaspoon slightly salted butter room temperature
  • 1 teaspoon liquid glucose
  • 4 tablespoons sifted cocoa powder
  • 1 capsule Nespresso Cauca freshly extracted and cooled
  • extra butter room temperature, to grease plate and hands
  • Roughly ⅓ cup sifted cocoa powder extra, in a shallow bowl
  • 15 Mini baking cups


  • In a heavy-bottomed saucepan, combine sweetened condensed milk, butter, liquid glucose, 4 tablespoons sifted cocoa powder and espresso and stir until combined. Place on the stove and heat to boiling, stirring constantly. Reduce heat to low and stir constantly for 10-40 minutes. The length of time will depend on the heat and type of pan used.
  • The mixture will be ready when it very slowly comes back together when cut with a spoon across the bottom of the pan.
  • Transfer the mixture to a shallow plate or bowl that has been rubbed with a bit of butter to prevent sticking. Set aside and allow to cool, about 30-40 minutes. The mixture will continue to firm up.
  • Rub hands with a bit of butter, scoop out a tablespoon (I used 25g for each brigadeiro) of the mixture and roll into a ball. Toss the brigadeiro into the ⅓ cup sifted cocoa powder, tap off excess cocoa powder and place into a mini baking cup. Repeat until the mixture is used up.
  • Serve immediately. Can be stored in an airtight container up to 3 days in the refrigerator, but the coffee flavor won't be as strong.


* If you don't have slightly salted butter, use unsalted butter and add a pinch of finely ground sea salt.
* You can use light corn syrup instead of the liquid glucose.