Besos de moza
Light and airy meringue covered in a velvety layer of chocolate. Our simple recipe is very easy to make and is perfect for entertaining or for a special treat for yourself.
- Prep time
- 7 min
- Cook time
- 10 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup semisweet chocolate (chopped)
- 1 tablespoon unflavored gelatin
- ¼ cup cold water
- 3 egg whites (around 120 grams)
- 1 cup white or light brown sugar
- cookies (as a base)
Instructions
- 1
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 down.
- 2
Mix the cold water and gelatin before placing it in a pan at low heat. Stir till the gelatin powder fully dissolves.
- 3
Use the double broiler method by filling a pot ⅓ of the way with water and letting it simmer. Ensure that the bowl won't be hit by the water before placing it over the pot.
- 4
Add in the egg whites, whisking till it looks bubbly.
- 5
Gradually place the heat on high while adding the sugar, then the gelatin water.
- 6
Keep whisking till you get stiff peaks. Place in a piping bag.
- 7
For a clean workspace, add the cookies to baking sheet lined with parchment paper.
- 8
Pipe the mixture over the cookie base and make sure to fully cover them. Chill in the fridge for 10 - 15 minutes.
- 9
Before pouring the chocolate, make sure the meringue mixture has hardened a bit. Alternatively, place the chocolate in a tall glass and dip the meringue cookies into it.
- 10
Make sure everything has a thin chocolate coating. from the tip to the cookie base. chill in the fridge for 10 - 15 minutes till you have a hard chocolate shell.
- 11
Carefully take it out of the parchment paper before serving.