"Continuing with my new found love of Peruvian cuisine, I bring you another brilliant recipe from Tony Custer’s “The Art of Peruvian Cuisine”, this time a sweet one: turrón de chocolate. I’ve never had the Peruvian version of turron and I must say it is delicious! It’s soft and chewy, hits the chocolate craving, and extremely easy. This is an ideal recipe for warm weather as you never touch the oven, and it all done in about 10 minutes. While I omitted the raisins in the original recipe, here is the original version of the turron by Custer. This tastes perfect with an ice coffee for an afternoon dessert."
Total Servings: 8
- 2 cups vanilla wafers (broken into small pieces)
- 8 oz (220 g) unsalted butter
- 1 cup (200 g) raisins
- 1 cup (200 g) chopped pecans
- 3/4 cup sifted cocoa powder
- 1 cup sugar
- 3 eggs
- Melt butter over low heat. Remove from heat and mix in sifted cocoa powder (let the butter mixture cool to room temperature). In a large bowl, beat sugar and eggs together until the mixture forms soft peaks.
- Gently fold butter and cocoa mixture into the beaten eggs with a spatula--this is why you need to have the butter cooled to room temperature, if not you will get scrambled eggs--yuck! Mix in raisins and pecans. (Reserve some chopped pecans for decoration). Add the broken wafers and mix thoroughly.
- Pour mixture into a 8x5 inch rectangular mold or loaf pan lined with plastic wrap, and refrigerate for at least 3 hours.
- To unmold turron, invert onto a serving dish and tap gently on the base. Carefully peel off plastic wrap.
- Serve topped with chocolate fudge sauce and decorated with chopped pecans.
"The Art of Peruvian Cuisine" can be purchased here. All proceeds benefit the Aprendemos Juntos program in Lima, Peru.