Sugar Free Peruvian Candy Recipe
Recipe type: Candy treat
Cuisine: Peruvian treat
Prep time: 
Cook time: 
Total time: 
Serves: 10
Beos de moza is a Peruvian candy is a delicious treat. Most of the candies are fairly simple to make, you can make a delicious Peruvian treat that is sugar-free and just as tasty as ever before. The Besos de Moza is one Peruvian candy that is both gorgeous and delectable.
  • 1 ½ cups of Splenda
  • ½ Tablespoons of unflavored gelatin
  • 12 oz of semisweet chocolate
  • 24 round shaped vanilla cookies
  • 6 egg whites (room temperature)
  1. To start off the cooking of the treat, you need to first take the 12 ounces of semisweet chocolate and crush it into small pieces. If you want, you can also use semisweet chocolate chips. Once you have the chocolate prepared, you’re going to melt the chocolate in a water bath, which is similar to using a double boiler. You should keep the chocolate warm while finishing the rest, but be sure not to burn the chocolate by overheating it. This is a delicate process.
  2. Now that your chocolate is melting grab your gelatin and combine it with ¼ cup of cold water. Allow the gelatin to dissolve just a bit before putting it over a water bath as well to dissolve completely. Use low heat to do this, and set it aside once it is completely dissolved.
  3. Next, you can grab an electric mixer and start combining your egg whites with the Splenda before placing this mixture over a water bath as well. As it warms, use a whisk to dissolve the sweetener completely and allow the egg whites to warm. You should never do this portion over direct heat because you do not want the egg whites to cook. You want them to turn into the the meringue, which will be used for the cookies and chocolate later. Now, you can take your mixer and beat it on a high speed until the meringue is shiny and smooth. Mix in your melted gelatin and beat everything together while it is still warm to ensure a smooth combination. The meringue needs to cool and be firm.
  4. Some people prefer to use a mold for this portion, but if you don’t have one, don’t worry. You can still make the tasty treat without a mold. If you don’t have a mold, all you need to do is place the round vanilla cookies on a cooling rack on your counter or over a baking tray to avoid making a mess. By using a piping bag, place just a dollop of the meringue on each of the cookies, making them about an inch to an inch and a half high. Carefully, pour the melted chocolate over the meringue until no white shows and everything is covered. Even though the excess chocolate will drip below, you can easily scoop it up and enjoy it. You should refrigerate the treats until the chocolate on top is hardened.
Recipe by PERU DELIGHTS at