Turron De Chocolate Peruano – Peruvian Chocolate Nougat Dessert

Turrón is a Spanish invention imported to Peru. The original European version includes almonds (almendras) and is a typical Christmas dessert favorite. 

In this Peruvian turron de chocolate recipe, we’ve decided to change things up and create a variation with walnuts and lots of chocolate. A luxurious chocolate turron treat that takes a little bit of preparation but is worth the effort.

The most famous Peruvian version of turrones is the Turrón de Doña Pepa, which includes apples, cinnamon, and sometimes dried figs as well as some other variations.

However, there’s nothing that truly shouts “Peru” about that recipe. However, Peruvian chocolate is some of the best in the world and we’ve gone big on the chocolate aspect for this turrón recipe. Less fruit, more rich and creamier flavors.

And the addition of coffee makes gives this dish a little kick. Let us know what you think! This dessert speaks for itself. If the photos don’t entice you, nothing will. Enjoy!

There’s plenty of sugar and cream in this dessert which makes it not only quite calorie-dense but rich – you won’t need much to satisfy the sweet cravings after dinner (a Peruvian food dish, we hope).

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5 from 3 votes

Turrónes De Chocolate Dessert

Walnuts, cream, rich dark chocolate, coffee, and eggs. This Peruvian Turrón is a deliciously luxurious treat that will please everyone.

Prep Time25 minutes mins

Cook Time20 minutes mins

Course: Dessert

Cuisine: Peruvian

Keyword: chocolate, sweet treats

Servings: 12 small slices

Ingredients

The nougat base

• ▢ 4 lightly beaten eggs
• ▢ 1 cup butter melted
• ▢ ¼ cup cocoa powder
• ▢ 1 ½ cup sugar
• ▢ 1 ½ cup flour
• ▢ ½ cup walnuts
• ▢ a pinch of salt

The chocolate fudge sauce

• ▢ ¼ cup milk
• ▢ ¼ cup cocoa powder
• ▢ ¼ cup double cream
• ▢ 1/8 cup strong brewed coffee
• ▢ ½ cup of condensed milk
• ▢ A handful of walnuts to decorate

Instructions 

The nougat base

• The nougat should have a marshmallow texture. Not fluffy like a sponge cake. So, throughout this recipe, don’t cream the butter and beat/whip only at the essential steps. Try to have two equally-sized molds. Alternatively, bake the mixture in two parts. When making the nougat, we need two different layers.
  
• Preheat oven to 150 °C / 300 °F. Prepare two rectangular baking pans. Line the pans with butter and flour. If possible, cover them with wax paper or baking paper.
• Melt the butter in a microwave. Then put the butter in the bowl where you will beat the mixture. Add the sugar and mix until melted. No bubbles should appear in this step.
• Gradually incorporate the cocoa and beat on medium speed. When the chocolate mixture is completely uniform, add the eggs and flour. Try to beat as little as possible.
  
• Chop the walnuts a little and add them with a pinch of salt. Stir with a spoon to avoid breaking the nuts.
  
• Pour the mixture into the pan and put it in the oven for about 25 to 30 minutes. Turron-Peruano-03.jpg
• Test that the nougat is cooked by inserting a toothpick in the center of the nougat. If it comes out dry, it’s ready. Remove from the oven and allow to cool for half an hour while making the topping.
• When cold, remove from the mold and put aside.

The chocolate fudge sauce

• In a small saucepan, heat the milk. Add the strong coffee and double cream while continuing to beat.
  
• When it starts to steam, add the cocoa and stir very well. Make sure there are no clumps left.
  
• Stir well until all lumps of double cream are dissolved.
• Add the condensed milk. Continue stirring until the mixture thickens slightly. You will know it is done when you can see the bottom of the pot when you run the whisk through the bottom.
• If you want this mixture to be a little thicker, dissolve a teaspoon of cornstarch in 4 tablespoons of water and add it to the mixture.
• Turn off the stove and remove the pot from the heat. While resting, cover it with plastic wrap to prevent a layer of skin from forming on top.
• When this mixture is at room temperature, place a tablespoon on a plate. This first tablespoon will serve as “glue” to the nougat.
• Place the first layer of nougat and then half of the chocolate fudge sauce on it. Sprinkle with half of the walnuts. And repeat this procedure with the other part of the nougat.
  
• Take your nougat to the fridge for two hours until it is very cold. Cut it into pieces and enjoy.

Eat Peru

Peruvian foodie. I’ve been writing about the food of Peru for over 10 years. Read more about the Eat Peru team here