Prep Time
2 hrs
Cook Time
20 mins
Total Time
2 hrs 20 mins
Chocotejas are traditional Peruvian chocolate truffles that are filled with dulce de leche and fruits or dried fruits such as pecans.
Course: Dessert
Cuisine: Peruvian, Vegetarian
Servings: 60 chocotejas
Author: Vera Abitbol
  • 1 lb couverture chocolate (65% cocoa minimum)
  • ¾ cup shelled pecans
  • ¾ cup grated coconut
  • 1 lb dulce de leche (milk jam)
Equipment needed
  • Silicone or polycarbonate molds for chocolates
  • 1 candy thermometer
Chocolate Tempering
  1. Melt chocolate in double boiler, and monitor the temperature until it reaches about 125 F.
  2. Remove the chocolate from the heat and wait until it cools down to a temperature of 80 F.
  3. Stir the chocolate occasionally as the drop in temperature is quite slow. You can accelerate the process by placing the chocolate container into another one, filled with ice.
  4. When the chocolate has cooled, put the container in a water bath for a few minutes so the temperature goes back up to about 88 F. The temperature rises very quickly.
  5. After the chocolate is tempered, its temperature must be maintained between 86 and 90 F while working it.
Chocolate truffles
  1. Cover the surface of each mold with a thin layer of chocolate.
  2. Place the molds in the refrigerator for 15 minutes so that the chocolate solidifies.
  3. Once the chocolate is solidified, place a teaspoon of milk jam and place a kernel of pecans and ½ teaspoon grated coconut over it.

  4. Do this for all the molds until all the ingredients are used.
  5. Finally cover each mold with a thin layer of chocolate and place in refrigerator for one hour before unmolding.
  6. Enjoy!