Chocolate Turrón

This Peruvian dessert is rich, crunchy, and intensely flavored.

Serves: 18Hands-on: 1 hourTotal: 1 hour 30 minutesDifficulty: Medium

Serves: 18


  • ½ cup unsalted butter
  • 1½ cups sugar
  • 3 eggs, separated into yolks and whites
  • 1 cup self-rising flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp. vanilla
  • 1½ cups chopped pecans
  • ½ cup unsweetened cocoa powder
  • 3 Tbsp. hot water
  • 1 can (12 oz.) evaporated milk
  • 1 can (14 oz.) sweetened condensed milk
  • 2 Tbsp. unsalted butter


  • To make Turrón, preheat the oven to 350°F. In the mixer, beat butter and sugar at high speed until light and fluffy; add egg yolks, one at a time. Turn off the mixer, sift the flour and cocoa, and add to the butter, mixing carefully with a rubber spatula.
  • In another bowl, beat egg whites until stiff. Fold into the batter, along with the vanilla and 1½ cups pecans.
  • Pour into a greased and floured 9" × 13" baking pan and bake for 30 minutes.
  • While the Turrón is in the oven, make the fudge topping. Stir cocoa in 3 tablespoons hot water until dissolved.
  • In a saucepan, cook evaporated milk, condensed milk, and cocoa over medium-low heat, stirring frequently, until the mixture thickens and you can barely see the bottom of the pan, about 40 minutes. Turn off the heat and add the butter. If the fudge is too thick, add a little whole milk to thin it. Set aside.
  • When done, take the Turrón out of the oven and put on a cooling rack to cool. Cover with fudge and serve.