Bombom de uva na travessa (grape dessert) is a popular Brazilian chilled dessert made with layers of sweet white cream, seedless green grapes, and a rich chocolate ganache.
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Inspired by the flavor of a classic chocolate bonbon, it's served from a dish and enjoyed by the spoon, offering a balanced contrast of creamy, fruity, and chocolatey flavors.
This bombom de uva na travessa recipe is one I make for my family on special occasions or when we want something indulgent.
It's a no-bake dessert that's easy to assemble and elegant enough for the holiday season or any special occasion.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Nido Powdered milk: Adds a rich milk flavor and helps thicken the cream.
- Sweetened condensed milk: Provides sweetness and structure, allowing the cream to thicken smoothly without eggs or flour.
- Heavy cream: Adds creaminess and a light texture, balancing the sweetness and preventing the filling from becoming too dense.
- Whole Milk: Helps loosen the mixture so it cooks evenly and stays smooth.
- Green Seedless Grapes: Add freshness, natural sweetness, and contrast to the creamy filling.
- Bittersweet (Semi-sweet) Chocolate: Adds depth and balances the sweetness of the cream with a rich chocolate flavor.
- Heavy cream (for the ganache): Creates a smooth, glossy ganache that sets softly when chilled.
How to Make Bombom de Uva na Travessa
Note: Full instructions are provided in the recipe card below.
- For the Cream Filling: In a saucepan, add the powdered milk and sweetened condensed milk and mix briefly to combine. Add the heavy cream and milk. Stir until smooth.
- Cook over medium heat, stirring constantly, until the mixture becomes creamy and smooth. Once it begins to boil, continue stirring for a few more minutes until slightly thickened.
- The cream is ready when drizzled over itself, and the pattern quickly smooths out. Remove from heat and let cool completely. For faster cooling, place the saucepan over an ice and water bath, stirring occasionally, until cold.
- To Assembly: Arrange the grapes evenly in the bottom of a 2-quart glass baking dish. Pour the cooled cream over the grapes and spread evenly. Refrigerate for 3 hours, or until well chilled.
- For the Ganache Topping: Place the chocolate and heavy cream in a heat-safe bowl. Melt using a double boiler or microwave, stirring until smooth. Pour the ganache over the chilled dessert and spread evenly. Refrigerate again until fully set, for a total chilling time of about 6 hours.
- Serving: Serve cold, scooping portions with grapes, cream, and ganache in each serving.
Hint: The cream is ready when you drizzle it over itself and the lines disappear quickly.
Storage, Make Ahead, & Freezing
Storage: Cover the grape dessert tightly and store it in the refrigerator for up to 2 days. Keep it chilled at all times for best texture.
Make Ahead: This dessert is ideal for making ahead. Prepare it up to 1 day in advance, keeping it refrigerated until ready to serve.
Freezing: Freezing is not recommended.
Camila's Tips & Variations
- Use seedless grapes so the dessert is easier to eat.
- Let the cream cool completely before assembling. Placing the pan over ice and water helps it cool faster.
- Chill the dessert well: first 3 hours before adding the ganache, then continue chilling until it reaches 6 hours total.
- You can make this dessert with grapes, strawberries, or without fruit.
- This recipe also works well for dessert cups or jars.
Frequently Asked Questions
Can I use another type of grape?
Yes. Seedless green grapes work best, but you can use any seedless grapes you like.
How do I know when the cream is ready?
Pour the cream over itself. If it makes lines that slowly disappear, it is ready.
Do I need to let the cream cool before assembling?
Yes. The cream must be completely cold before pouring it over the grapes.
Can I make it without fruit?
Yes. You can make it with grapes, strawberries, or without any fruit.
❤️ Love this Grape Dessert recipe?
Make sure to check out our Crema de Vainilla, a creamy Paraguayan favorite.
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Recipe
Bombom de Uva na Travessa
Equipment
- Heat-safe bowl (for the ganache)
- Microwave or double boiler
- 2-quart glass baking dish
- Baking sheet or large pan (for the ice bath)
Ingredients
- 100 g Nido powdered milk
- 1 (397 grams) can sweetened condensed milk
- 400 ml heavy cream
- 110 ml whole milk
- 1 teaspoon vanilla extract , optional
- 3 cups Green Seedless Grapes
TO ASSEMBLE THE DESSERT
- 500 g Green Seedless Grapes
GANACHE
- 160 grams bittersweet or semi-sweet chocolate
- 200 ml heavy cream
Instructions
For the Cream Filling
- In a saucepan, add the powdered milk and sweetened condensed milk and mix briefly to combine.
- Add the heavy cream and milk. Stir until smooth.
- Cook over medium heat, stirring constantly, until the mixture becomes creamy and smooth.
- Once it begins to boil, continue stirring for a few more minutes until slightly thickened.
- The cream is ready when drizzled over itself, and the pattern quickly smooths out.
- Remove from heat and let cool completely.
- For faster cooling, place the saucepan over an ice and water bath, stirring occasionally, until cold.
To Assembly
- Arrange the grapes evenly in the bottom of a 2-quart dish glass baking dish.
- Pour the cooled cream over the grapes and spread evenly.
- Refrigerate for 3 hours, or until well chilled.
For the Ganache Topping
- Place the chocolate and heavy cream in a heat-safe bowl.
- Melt using a double boiler or microwave, stirring until smooth.
- Pour the ganache over the chilled dessert and spread evenly.
- Refrigerate again until fully set, for a total chilling time of about 6 hours.
Serving
- Serve cold, scooping portions with grapes, cream, and ganache in each serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
