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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.

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

  • 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!

  • 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.

No nutrition information available for 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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