Espresso Brigadeiros
Prep time
Cook time
Total time
Traditional Brazilian brigadeiros are taken to a new level with the addition of Nespresso's new limited edition South American Grand Cru, Cauca.
Recipe type: Dessert
Cuisine: Brazilian
Serves: 14 brigadeiros
  • 1 395g 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
  1. 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.
  2. The mixture will be ready when it very slowly comes back together when cut with a spoon across the bottom of the pan.
  3. 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.
  4. 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.
  5. 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.
Recipe by sweetest kitchen at