Melcochas de Chocolate (Fudgy Chocolate Balls)
With a soft but chewy, toffee-like texture, these Peruvian chocolate balls, which resemble truffles, look their best when rolled over different coarsely grated chocolates. Use milk, dark, and white chocolate for a fantastic result.
Makes: 50Hands-on: 1 hourTotal: 3 hoursDifficulty: Medium
- 1 can (12 oz.) evaporated milk
- 1 can (14 oz.) sweetened condensed milk
- 1 cup sugar
- 5 Tbsp. unsweetened cocoa, sifted
- 1 Tbsp. unsalted butter
- 1 Tbsp. vegetable oil, divided
- ½ cup coarsely grated dark chocolate
- ½ cup coarsely grated white chocolate
- In a heavy saucepan over medium-high heat, cook evaporated and condensed milks and sugar, stirring to dissolve. When the mixture is hot, add the cocoa.
- Cook, stirring often, until you can see the bottom of the saucepan, about 40 minutes. Incorporate the butter. Pour on a lightly oiled 8-inch plate or baking tray and cool.
- Put a few drops of oil on your hands and form little balls the size of marbles.
- Roll each ball over grated chocolate and serve in paper candy cups.