Frozen Chocolate Turrón – A Chocoholic’s Paradise

If you ever want to make a dessert that is extremely easy to prepare, needs no baking, and will go a long way portion-wise, then you may want to consider making this delicious icebox chocolate turron.

When I made it last Friday to bring to Easter dinner with us on Saturday evening, I wasn’t expecting it to be so incredibly rich (it had been a while since I had last enjoyed this dessert), so I went ahead an did the whole recipe, when in fact, even 1/8 of it would’ve been enough, as there is only so much chocolate one can take. And I’m no amateur chocoholic, so when I say this, I really mean that it is THAT rich, and that a little bit is all that is needed to get the best out of this frozen treat.

One thing that I love about this recipe -other than the chocolate overdose that is heaven to my taste buds-, is that it has eggs, nuts, and a lot of raw cacao powder, so even though it seems quite unhealthy when you eat it, it actually has a lot of ingredients that are good for you (all that magnesium in the raw cacao, and all that zinc in the eggs and nuts!), and their nutrients are kept untouched since no cooking or baking takes place during the preparation.

I also like the fact that it’s frozen, so you can keep it in the freezer and just grab a little portion whenever you feel like it (although I wouldn’t recommend keeping it there for a very long time because of the raw eggs. A week should be fine).

The original turron, of course, is a Mediterranean sweet made of honey, sugar, egg whites, and toasted nuts, so it’s easy to see the resemblance with this recipe (sugar, eggs, toasted nuts, and the traditional turron-like rectangular shape). In Lima, this chocolate turron is quite well known.

One of the biggest supermarket stores there (Wong), sells a chocolate turron that every single person I know has tried at some point (it became really fashionable for a while to bring it to beach houses one was invited to in the summer, as a thank you offering), but that turron has the consistency of chocolate cake. It does the trick, but I think this is much better! Nothing like a real, homemade, flourless, truffle-textured chocolate turron made with love!

If you want to upgrade it into a more varied and colorful pudding, and make it easier to ingest for chocolate cowards (just kidding!), I suggest adding whipped cream (no sugar needed), and fresh berries on top. It is a wonderful way to top off any meal, and your friends or family will never guess how easy it was to make.


Frozen Chocolate Turrón
Prep time: 
Total time: 
Serves: 10-15
  • 30 graham crackers
  • 1 cup toasted nuts (I used walnuts)
  • 4 eggs (at room temperature)
  • 1 cup sugar
  • ½ cup unsalted butter (softened)
  • 1 cup cacao powder
  • 1 tablespoon vegetable oil
  • Whipped cream & berries (optional)
  1. -Break the crackers into pieces. Chop the nuts and mix with the crackers.
  2. -Beat the eggs in a clean and dry mixer, at full speed, until they grow.
  3. -Add the sugar little by little, while mixing. Do the same with the butter.
  4. -Add the cacao powder, mixing at the slowest speed.
  5. -Add the crackers and nuts, and mix manually.
  6. -Oil the walls of a rectangular mold, and add the chocolate mixture, flattening the top. Put in the freezer.
  7. -When it's ready (this will take several hours. It's better if made the precious night, to eat the following day), cut thin slices of turron and top with whipped cream and berries, or with ice cream.



  1. a little different from our turron but I’ll take this! Que delicia!

  2. Scrumdeliuptious!

  3. Omg! Chocolate, Graham crackers and no baking? I’m in love. Can’t wait to whip this up in my new place!

  4. There’s no doubt in my mind that I gained a good 15 pounds just scrolling down this recipe. Gulp.

  5. Morena que rico que han puesto receta de turron de chocolate, a mi me fascina y como dices, es tan facil de preparar! Voy a hacerlo, ya me dieron ganas!!!!

  6. My 11-year-old requested this for his birthday dessert after learning about turrón in a book at school. Despite my completely unfamiliarity with it, the recipe looked easy enough so I agreed to make it. It turned out delicious and the whole family loved it!

    One note, I wasn’t sure what size graham crackers was meant — the whole large rectangular cracker, or half of one of these (about 2.5 inches square), or half again, a small rectangle? I ended up consulting another turrón recipe that specified 2 cups of broken cracker pieces, and went from there. In the end I used 8.5 full-size large rectangle graham crackers, a little more than 2 cups of pieces.

    The turrón became even better after a couple of days in the freezer. With whipped cream on top, PERFECTION.

    • Hi Margaret! You are a creative cook, and that´s great. Sometimes I used María or vanilla cookies instead of Graham, because in Peru it was very difficult to find them. Every recipe can be changed substituting ingredients, and this turron is perfect for that. By the way, you may add a few mini marshmallows, for texture. Thanks for visiting and for letting us know about this dessert! Next time send pictures, please.

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