Brazilian Strawberry Bonbon Dessert with Chocolate Ganache
This Brazilian Strawberry Bonbon Dessert is made with fresh strawberries, a rich white chocolate cream, and a smooth layer of chocolate ganache. It’s an easy, no-bake dessert that’s especially lovely for Christmas, holiday dinners, and family gatherings.
Known in Brazil as Bombom de Morango na Travessa, this dessert has all the flavors of a chocolate-covered strawberry, only in a big, creamy, scoopable version. The fresh berries help balance the sweetness, and every spoonful has a little bit of everything.
And since it’s made ahead and served cold, there’s no last-minute dessert prep to worry about!
What Is Brazilian Strawberry Bonbon Dessert?
Despite its name, this isn’t a traditional bonbon made with individual pieces of chocolate.
Instead, it’s a popular Brazilian dessert served in a large glass dish. A sweet cream is combined with chopped strawberries, covered with chocolate ganache, and refrigerated until cold and set.
The filling is made with sweetened condensed milk, powdered milk, cream, and melted white chocolate. The result is a smooth, rich cream that pairs beautifully with the fresh strawberries.
Think of it as a cross between chocolate-covered strawberries and a creamy layered pudding dessert.
It’s especially popular around Christmas in Brazil, but it’s just as good for summer parties, birthdays, or Sunday dinner.
Brazilian Strawberry Bonbon Dessert
Ingredients You’ll Need
The ingredients are pretty straightforward, and most can be found at a regular grocery store.
For the Strawberry Cream Filling
- 2 (14-ounce) cans sweetened condensed milk
- 1⅔ cups heavy cream (400 ml)
- 1 cup dry milk powder, preferably whole milk powder
- 1 cup whole milk
- 5¼ ounces (150 g) white chocolate, finely chopped
- 14 ounces (400 g) fresh strawberries, washed, dried, and diced
For the Chocolate Ganache
- 7 ounces (200 g) semisweet chocolate, chopped
- ¾ cup plus 1 tablespoon heavy cream (about 200 ml)
For Decorating
- Fresh whole or halved strawberries
- Chocolate sprinkles, as desired
A Few Ingredient Notes
Sweetened condensed milk: Make sure you’re buying sweetened condensed milk, not evaporated milk. It’s responsible for much of the sweetness and body of the filling.
Milk powder: This is one of the important ingredients in the original Brazilian recipe. It adds a more concentrated milk flavor and helps give the cream a fuller texture. Whole milk powder works especially well, though nonfat dry milk powder can also be used.
Heavy cream: In Brazil, this recipe typically uses creme de leite, a shelf-stable table cream. American heavy cream is a convenient substitute, although it’s richer. You can also use canned table cream if you find it in the international foods section.
White chocolate: Choose a white chocolate bar that contains cocoa butter if possible. It generally melts more smoothly than white baking chips.
Strawberries: Fresh strawberries are definitely the way to go here. Frozen berries release too much liquid as they thaw and can make the filling watery.
Semisweet chocolate: It balances the sweetness of the white chocolate filling. Milk chocolate will make the dessert noticeably sweeter.
How to Make Strawberry Bonbon Dessert
You won’t need an oven for this recipe. Just a saucepan, a microwave-safe bowl, and a large serving dish.
1. Mix the Condensed Milk and Powdered Milk
In a medium or large saucepan, combine the sweetened condensed milk and dry milk powder.
Stir thoroughly until the powder is completely incorporated and the mixture looks smooth.
2. Add the Cream and Milk
Pour in the heavy cream and whole milk, stirring until everything is well combined.
Place the saucepan over medium heat.
Cook, stirring frequently and scraping along the bottom of the pan, until the mixture begins to bubble gently.
You don’t need a vigorous boil. Keep the heat moderate to prevent the milk mixture from scorching.
3. Melt in the White Chocolate
Once the cream begins bubbling, add the chopped white chocolate.
Stir until the chocolate has completely melted and the mixture becomes smooth.
Remove the pan from the heat.
Transfer the cream to a shallow heatproof bowl and let the initial steam escape. Refrigerate until completely cool.
The filling needs to be cold before the strawberries go in. Adding fresh berries to warm cream will soften them and cause them to release more juice.
4. Prepare the Strawberries
While the cream cools, wash the strawberries and dry them thoroughly with paper towels.
Remove the green tops and dice the berries into small pieces.
Set aside a few attractive strawberries to use as decoration later.
Try to keep the pieces relatively small so every spoonful of dessert gets some fruit.
5. Combine the Cream and Strawberries
Once the white chocolate cream has completely cooled, add the diced strawberries.
Fold them in gently with a spatula until they’re evenly distributed throughout the filling.
Pour the mixture into a 9 × 13-inch glass baking dish or another large serving dish with a similar capacity.
Spread it into an even layer.
6. Make the Chocolate Ganache
Place the chopped semisweet chocolate and heavy cream in a microwave-safe bowl.
Microwave for 30 seconds, stir, then heat for another 30 seconds.
Stir until the chocolate melts into a smooth, glossy ganache. If needed, continue heating in 10–15-second intervals, stirring between each one.
Avoid overheating the chocolate, which can cause it to become grainy.
Let the ganache cool slightly until it’s still pourable but no longer hot.
7. Add the Chocolate Layer
Pour the chocolate ganache over the strawberry cream.
Use a spatula to spread it gently across the surface, covering the filling completely.
You should have a beautiful, even chocolate layer sitting over the creamy strawberry mixture.
8. Refrigerate Until Set
Cover the dish and transfer it to the refrigerator.
Chill for at least 4 hours, or until the dessert is thoroughly cold and the chocolate topping has set.
The original preparation allows about 3 hours, but giving it a full 4 hours is a good idea if you want it nicely chilled before serving.
9. Decorate and Serve
Just before serving, decorate the top with chocolate sprinkles and the reserved fresh strawberries.
You can leave the strawberries whole, cut them in half, or arrange them around the edges of the dish.
Serve cold, using a large spoon to scoop through the chocolate and strawberry layers.
Tips for the Best Brazilian Strawberry Bonbon
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Thoroughly Dry the Strawberries: Pat washed berries completely dry before chopping so excess moisture doesn’t thin the cream or pool at the bottom of your dish.
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Cool the White Chocolate Cream Completely: Never pour warm cream over the fruit—letting the filling cool first prevents the strawberries from softening and releasing their juices.
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Balance with Semisweet or Dark Chocolate: Cut the richness of the sweet condensed milk filling by topping with semisweet chocolate, or 55–60% dark chocolate for a deeper cocoa flavor.
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Melt the Ganache Gently: Overheated chocolate turns grainy quickly, so melt in short microwave bursts and stir frequently until smooth.
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Plan Ahead for Chilling: Between cooling the cream and chilling the assembled dessert for at least 4 hours, make this earlier in the day so it sets cleanly before serving[cite: 1].
Can You Make Strawberry Bonbon Dessert Ahead of Time?
Yes! It’s a great make-ahead dessert, especially when you’re cooking for a holiday gathering.
You can prepare the white chocolate cream a day ahead and keep it covered in the refrigerator.
When you’re ready to assemble the dessert, chop the strawberries, mix them into the chilled cream, and finish with the ganache.
You can also assemble the entire dessert the night before serving, although the strawberries may release a little extra moisture as they sit.
For the prettiest presentation, save the fresh strawberry decorations until just before serving.
How to Store Leftovers
Keep leftover strawberry bonbon dessert covered in the refrigerator.
For the best flavor and texture, enjoy it within 2–3 days. The cream and ganache will stay rich and delicious, but the strawberries will gradually soften and release more juice.
Don’t leave the dessert sitting at room temperature for long periods, since it contains dairy and fresh fruit.
Can You Freeze It?
I wouldn’t recommend freezing this dessert.
Fresh strawberries tend to become soft and watery after thawing, and the creamy filling may separate or lose some of its smooth texture.
This is one dessert that’s much better enjoyed fresh from the refrigerator.
Frequently Asked Questions
Is this dessert very sweet?
It’s definitely on the sweeter side, thanks to the condensed milk and white chocolate.
However, the fresh strawberries and semisweet ganache help balance the sweetness. Using dark chocolate for the topping is another option if you prefer a slightly less sweet flavor.
Can I use frozen strawberries?
Fresh strawberries are strongly recommended. Frozen strawberries release more moisture when thawed, which can make the filling watery.
Do I need gelatin to help it set?
No. The original recipe doesn’t call for gelatin.
The milk powder, white chocolate, and chilled cream contribute to its texture. Just remember that this is meant to be a soft, spoonable dessert rather than something firm enough to cut into neat cake slices.
Can I make it without a microwave?
Absolutely. You can melt the chocolate and cream together in a heatproof bowl set over a saucepan of gently simmering water.
Stir until smooth, remove from the heat, and let the ganache cool slightly before pouring it over the filling.
What size dish should I use?
A 9 × 13-inch baking dish works well for this amount of dessert.
A smaller, deeper serving dish may also work, provided it has enough capacity to hold all the cream, strawberries, and ganache without overflowing.
A Lovely Dessert for Christmas (and Beyond)
There’s something about strawberries and chocolate that always works, and this Brazilian dessert makes the combination even better with its creamy white chocolate filling.
It’s easy to share, pretty enough for a holiday table, and doesn’t take up any oven space when you’re busy preparing Christmas dinner.
Add a few fresh strawberries and chocolate sprinkles on top, and you’re all set. Just make sure to get a scoop before the dish is empty!
Brazilian Strawberry Bonbon Dessert
Ingredients
Equipment
Method
- In a large saucepan, combine the sweetened condensed milk and dry milk powder. Stir thoroughly until the powder is completely dissolved and the mixture is smooth.
- Pour in the heavy cream and whole milk. Stir until well combined, then place the saucepan over medium heat. Cook, stirring frequently and scraping the bottom of the pan, until the mixture begins to bubble gently.
- Add the chopped white chocolate and stir until completely melted. Remove from the heat and transfer the cream to a shallow, heatproof bowl. Let the steam subside, then refrigerate until completely cool.
- Wash and thoroughly dry the strawberries. Remove the stems and cut them into small pieces, reserving a few for decorating. Make sure the berries are dry to prevent excess moisture from thinning the filling.
- Once the white chocolate cream is completely cool, gently fold in the diced strawberries. Transfer the mixture to a 9 × 13-inch glass baking dish and spread it evenly.
- Place the chopped semisweet chocolate and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is melted and the mixture is smooth and glossy. Let it cool slightly.
- Pour the ganache over the strawberry cream. Gently spread it with a spatula until the filling is completely covered with an even layer of chocolate.
- Cover the dish and refrigerate for at least 4 hours, or until thoroughly chilled and the ganache has set.
- Before serving, decorate with chocolate sprinkles and the reserved fresh strawberries. Serve chilled, scooping through the chocolate topping and creamy strawberry filling.
Notes
- Use fresh strawberries: Frozen berries release too much liquid and may make the filling watery.
- Dry the berries well: Moisture from washed strawberries can thin the cream. Pat them dry before chopping.
- Cool the filling completely: Adding strawberries to warm cream can soften them and cause excess moisture.
- Choose semisweet chocolate: It helps balance the sweetness of the condensed milk and white chocolate.
- Brazilian cream: Traditional recipes use creme de leite, a Brazilian table cream. Heavy cream works as an American substitute, although it produces a richer filling.
- Make ahead: You can prepare the dessert the night before. For the prettiest finish, add the decorative strawberries just before serving.
- Storage: Keep covered in the refrigerator and enjoy within 2–3 days for the best texture.
- Freezing: Not recommended, as the strawberries can become watery and the cream may separate after thawing.
