Chocotejas are a traditional dessert from Peru! Originally from Ica, in the south of Lima, this delicious dessert is filled with “manjar blanco”, or “dulce de leche”, along with pecans, walnuts, fig, raisins, and coconut flakes.
It’s common for people from other Peruvian regions to travel to Ica just for delicious chocotejas they can share with friends and family.
(Makes 6-12 chocotejas*)
- 200 grams of bittersweet/semisweet chocolate (chocolate chips work great!)
- 200 grams of dulce de leche** (one can), or make your own (see instructions below)
- 100 grams of pecans or coconut flakes
- Chocolate mold (if you don’t have one, a mini muffin tray will work – they’ll become cup shaped, like in the photo)
- Bring a small pot filled with water to a boil; turn the heat down to medium.
- If using solid chocolate, crunch into pieces to make melting easier. If using chocolate chips, skip this step.
- Put the chocolate in a bowl and place it on top of the pot. Stir with a spatula until it melts.
- As soon as the chocolate melts, remove from heat so it doesn’t burn. Spread into the bottom and sides of your chocolate mold.
- Put chocolate in fridge until it cools and is solid (about 15-20 minutes).
- Once it is solid, place the dulce de leche in a piping bag or spoon and pipe/spoon it into each mold. Add pecans and coconut flakes.
- Add more chocolate to the bowl and place the bowl on the pot of boiled water until the chocolate melts. (You may need to add more water to the pot.)
- Cover the filling with melted chocolate again, taking care to make sure any holes are covered.
- Put the chocotejas in the fridge to cool.
- Once solid, remove from the mold and enjoy!
Dulce de leche
- 1 can of evaporated milk
- 1 can of condensed milk
- Medium heavy-bottomed pot
- Heat a pot on medium and add one can of evaporated milk and condensed milk.
- Move constantly in circles with a rubber spatula, until it turns brown and the texture grows thicker. It takes around 30 to 40 minutes. *Do not stop moving, or it will burn.
- If you see bubbles, blend it with a whisk.
- Pour the dulce de leche into a container and cover it with plastic. Wait until it cools down to use.
*How many chocotejas you end up with will depend on how much chocolate you use, and how fast you move. As chocolate cools quickly, it’s best to make them in batches of 6 at a time.
**You can find cans of dulce de leche in the baking aisle of almost any well-stocked grocery store!