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

Makes: 50


  • 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.