Besos De Moza: Peruvian Chocolate-Covered Marshmallows
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- 31 Jan 2023
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Fluffy homemade meringue dipped in velvety chocolate
Introducing besos de moza, one of our favorite Peruvian desserts (or afternoon snack with a cup of coffee). Like a big fluffy bonbon, this delicious bite-sized snack consists of a biscuit base, marshmallow or meringue cream filling, and chocolate coating.
Due to their similarity, we might use the word meringue interchangeably with marshmallow. However, marshmallow uses gelatin to make it set, while Italian meringue does not.
This chocolate bonbon snack isn’t exclusive to Peru. It is an international treat that can be found in many forms. There is a similar delicious dessert that is also known as ‘tête-de-nègre’ and sometimes as ‘whippets’ in Canada. The marshmallows here are sometimes filled with jam, but always with a sweet chocolate topping and a biscuit base.
In the United States, this super-popular seasonal treat, sold under the brand name Mallomars, uses a graham cracker instead of a biscuit base. Mallowpuffs from New Zealand are made with a shortcake biscuit.
Walnut Whips from Great Britain have a thicker chocolate shell and wafer base, and are topped with a half walnut. Hungarians call these delicious treats ‘Négercsók” or “Negro Kiss”. In Demark, they call them ‘Flødebolle’ or creambuns since the ingredients originally included cream (now they use egg whites for ease of production).
The word moza can mean a few things. The meaning also depends on the Spanish-speaking country but as moza can refer to a girl or a waitress. And in some cases it can be derogatory. But in this case, the term refers to the fact that this snack is so good it’s like a girl’s kiss. “Besos de moza” roughly translates to “kisses of the girl”.
Besos de moza is an easy dessert dish to make. And while this recipe will give you the classic dessert, feel free to try different molds, or add your own flavoring. You’ll be pleased to know how easy it is to prepare this recipe at home.
THE INGREDIENTS LIST
Semisweet chocolate – acts as a shield/coat for the meringue.
Unflavored gelatin – keeps the meringue more stable.
Cold water – to help melt the gelatin.
Egg whites – the main ingredient for the meringue.
White or light brown sugar – makes the meringue glossy and stable.
Cookies – any type to use as a base.
QUICK TIPS
– To ensure that your meringue mix doesn’t fail, make sure that the mixing bowl is completely dry and free of any oil, and don’t add egg yolks to the mix.
– It may take some time, and the meringue might look heavy and thick, but keep whisking until stiff peaks form. Keep whisking until you have a glossy meringue that holds its place when you take out the mixer.
– To store the bonbons, place in an airtight container in the fridge where they will keep for 1 – 3 days. Read More…
