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Besos de Moza: Peruvian Candies

Besos de Moza: Peruvian Candies
  • Prep 15 min
  • Total 60 min
  • Ingredients 5
  • Servings 24

I have beautiful memories of my trip to San Salvador when I was a little girl, especially because my aunt used to buy me colorful and delicious little meringues from the best pastry shop in the city. A few years later, while in Peru, I found something very similar and even more sophisticated known as beso de moza. The little treats consist of a cookie crust topped with a good amount of meringue drizzled in semisweet chocolate. It was a total revelation. You can make this tasty treat at home with the following steps. You’ll see that they are very easy to make and the result is delicious. MORE + LESS -

Ingredients

12
oz semisweet chocolate, chopped
1/2
tablespoons unflavored gelatin
6
egg whites at room temperature
1 1/2
cup sugar
24
round vanilla cookies

Directions

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  • 1
    Melt the chocolate in a water bath.
  • 2
    Combine gelatin with 1/4 cup cold water. Once it has dissolved a little, place it over low heat to dissolve completely. Set aside.
  • 3
    In the bowl of an electric mixer, combine egg whites with sugar and place over a water bath, while whisking with a wire whisk or a spatula until the sugar dissolves and the egg whites are warm. Don’t overheat the egg whites because we don’t want to cook them. Don’t do this over direct heat.
  • 4
    Beat with the electric mixer on high speed until you have a smooth and shiny meringue. Add melted gelatin, while still warm, and continue to beat until everything is combined, the meringue cools and is firm.
  • 5
    If you can find molds to make besos de moza, brush them with a little oil. Pour the hot chocolate, remove excess to create a thin layer of chocolate. Add meringue to a piping bag with a large nozzle and fill the chocolate molds. Finish with a vanilla cookie. Refrigerate for a few minutes and remove from molds.
  • 6
    If you don’t have molds, place cookies on a rack over a baking tray. Use the piping bag to add a dollop of meringue over each cookie, about 1 1/2 inches high. Pour chocolate over the meringue until you cover everything. The excess will drip unto the tray below. Refrigerate until the chocolate hardens.
  • 7
    They are best while fresh but you can refrigerate them for a few days.
  • 8
    Serve and enjoy!

Expert Tips

  • You can use cookies that have been dipped in chocolate on one side.
  • You can add vanilla to the meringue.
  • The classic beso de moza is always made with dark chocolate, but you could try making them with white or milk chocolate.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • I have beautiful memories of my trip to San Salvador when I was a little girl, especially because my aunt used to buy me colorful and delicious little meringues from the best pastry shop in the city. A few years later, while in Peru, I found something very similar and even more sophisticated known as beso de moza. The little treats consist of a cookie crust topped with a good amount of meringue drizzled in semisweet chocolate. It was a total revelation. You can make this tasty treat at home with the following steps. You’ll see that they are very easy to make and the result is delicious.

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