Soft homemade meringue covered in velvety chocolate
Introducing besos de moza, one of our favorite Peruvian desserts (or an afternoon snack with a cup of coffee). Like a large, soft bonbon, this delicious miniature snack is made up of a biscuit base, a marshmallow cream or meringue filling and a chocolate coating.
Because of their similarity, we might use the word meringue interchangeably with marshmallow. However, marshmallow uses gelatin to hold it, while Italian meringue does not.
This chocolate snack is not exclusive to Peru. It is an international delight that can be found in many forms. There is a similar delicious dessert, 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 biscuit base.
In the United States, this super popular seasonal treat, sold under the Mallomars brand, uses a graham cracker instead of a cookie base. New Zealand Mallowpuffs are made with a shortbread biscuit.
Walnut whips from Great Britain have a thicker chocolate shell and wafer base and are topped with half a walnut. Hungarians call these delicacies “Négercsók” or “Nigger’s Kiss”. In Denmark they call them “Flødebolle” or cream buns as the ingredients originally included cream (they now use egg whites to make production easier).
The word moza can mean a few things. The meaning also depends on the Spanish speaking country but like moza it can refer to a girl or a maid. And in some cases it can be derogatory. But in this case the term refers to the fact that this snack is so good that it tastes like a girl’s kiss. “Besos de moza” roughly translates to “kisses from the girl.”
Besos de moza is an easy to prepare dessert dish. And although this recipe will give you the classic dessert, feel free to try different molds or add your own flavoring. You’ll be happy to know how easy it is to make this recipe at home.
The list of ingredients
- Semi-sweet chocolate – acts as a shield/coating for the meringue.
- Unflavored gelatine: keeps the meringue more stable.
- Cold water – to help dissolve the gelatin.
- Egg whites – the main ingredient of meringue.
- White or light brown sugar – makes the meringue shiny and stable.
- Cookies – any type to be used as a basis.
Quick tips
– To ensure your meringue mix doesn’t fail, make sure the bowl is completely dry and free of oil, and don’t add egg yolks to the mix.
– It may take a little while and the meringue may seem heavy and dense, but continue beating until stiff peaks form. She continues whisking until she has a shiny meringue that holds its place when you take out the mixer.
– To store the bonbons, place them in an airtight container in the refrigerator where they will keep for 1 – 3 days.
Frequent questions
What can I use as an alternative base?
You can use any cookie as a base, from graham crackers, to gluten-free cookies, to Oreos and other chocolate cookies that will keep the mixture similar to meringue.
Should I use dark chocolate or milk chocolate?
This snack is typically made with semi-sweet chocolate, but any type of chocolate will work. You can use both dark chocolate and milk chocolate. It is not uncommon for chefs to decorate the chocolate coating with chocolate pieces, rice chips, nuts or sprinkles depending on the occasion, such as white chocolate topped with red and green sprinkles for Christmas.
Is it necessary to use a mold?
No, you can spoon the meringue mixture freehand over the biscuit. Try styling it in different ways and have fun.
Is meringue gluten-free?
Yes, both meringue and marshmallow are generally gluten-free. Just make sure the cookie base is gluten-free too.
Print recipe
Kisses of the girl
Light and airy meringue covered in a velvety layer of chocolate. Our simple recipe is very easy to prepare and is perfect for entertaining or as a special treat for yourself.
Portions: 15 pieces
Calories: 124kcal
Instructions
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Melt the chocolate in the microwave for 20 seconds. Blend until smooth. In case more heat is needed, use 15 second intervals. Set aside to cool.
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Mix the cold water and gelatin before placing it in a pan over low heat. Stir until the gelatin powder dissolves completely.
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Use the double grill method by filling a pot ⅓ full with water and letting it simmer. Make sure the bowl doesn’t get hit by the water before placing it on top of the pot.
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Add the egg whites, beating until they appear frothy.
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Gradually increase the heat to high, adding the sugar, then the gelatin water.
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Continue whisking until you get stiff peaks. Place in a piping bag.
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For a clean workspace, add cookies to a baking sheet lined with parchment paper.
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Pour the mixture onto the base of the biscuits and make sure to cover them completely. Cool in the refrigerator for 10 – 15 minutes.
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Before pouring the chocolate, make sure the meringue mixture has hardened a little. Alternatively, place the chocolate in a tall glass and dip the meringue biscuits into it.
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Make sure everything has a thin chocolate coating. from the tip to the base of the biscuit. place in the refrigerator for 10 – 15 minutes until you obtain a hard chocolate shell.
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Carefully remove it from the baking paper before serving.
Nutrition
Nutritional values
Kisses of the girl
Quantity per serving
Calories 124
Calories from fat 45
% Daily Value*
Fat 5 g8%
Saturated fat 3g19%
Trans fat 0.01 g
Polyunsaturated fats 0.1 g
Monounsaturated fats 1g
Cholesterol 1 mg0%
Sodium 12 mg1%
Potassium 76 mg2%
Carbohydrates 19 g6%
Fiber 1g4%
Sugar 18 g20%
Protein 2 days4%
Vitamin A 6UI0%
Soccer 8 mg1%
Iron 1 mg6%
*Percent Daily Values are based on a 2000 calorie diet.
If you like recipes with fluffy meringue and want more Peruvian-style desserts, try our Lemon Cake, Suspiro Limeño and Tres Leches Cake recipes.
Peruvian foodie. I’ve been writing about the food of Peru for over 10 years. Read more about the Eat Peru team here
