Noor Cakes ~ baked with love: Chocolate Marshmallow Fluffs

Delicate and creamy marshmallow fluffs covered with a chocolate shell. A Danish speciality.

The frost on the naked trees and grass reveals minus degrees last night. It is cold, yet beautiful. A whispering from the nature which makes one realize that autumn is over and that we should make room for beautiful white crystals that will soon descend from above. Cold, dark winter nights are beautiful. They are perfect for enjoying hot drinks and delicious sweets along with family and friends - or even alone.
These silky smooth cream fluff delights makes great company to coffee or hot cocoa.

I am not sure if you are familiar with this dessert. Being a Scandinavian speciality with origin from Denmark, I have tried to look up for a translation for these which are called "Flødeboller" or "Kokosboller" here and some investigation shows that variations of these can be found in several countries across the world and are known as "Mallomars" or "Whippets" in the US and Canada, but these have a thicker base and less filling. These are also called "Chocolate Coated Marshmallow Treats".

Here in Scandinavia, there are two types of these creamy treats. The first one is more foamy in texture and is made by whipping egg whites with sugar and gelatine is added as stabilizer. These are coated with chocolate and coconut flakes and is the variation which is sold here in Norway and Sweden. The second one (this recipe) is the luxury version from Denmark and is more fluffy and creamy in texture and is made of a marshmallow base, were a sugar syrup is made and then added slowly into the whipped egg whites. This method requires a thermometer and is more complicated. However, these are more delicate and creamy than marshmallows in texture.

Note: It is very important to add the sugar syrup slowly in a very thin stream while the mixer is on. If you don't have a kitchen aid, then some helping hands would be recommended as it is very difficult to hold the mixer and add the sugar syrup with only two hands.

Makes about 10-15 medium sized

I n g r e d i e n t s

1/2 dl/ 50 ml water
50 g/50 ml glucose
112 g/ sugar
75 g/2 1/4 pasteurized egg whites
1 Tbsp sugar

Wafer sheet for base, cut out as 10-15 circles, about 6-8 cm
100 g chocolate for coating
2 tsp vegetable oil

1. Heat water, sugar and glucose in a saucepan over medium heat. Let it boil until it reaches 117 degrees. It will take about 20 minutes over medium flame, but use a thermometer (a slight over- or under cooking can affect the result).

2. While you wait for the syrup cut out 10-15 slices of wafers and arrange them on a tray.

3. Whip the egg whites stiff to a doubled volume, and has begun to foam, then add the 1 tbsp of sugar. Whip for about 8 minutes until the egg whites set tops

4. When the syrup has reached 117 degrees, pour it gently, and in a very thin stream into the egg whites while whisking (it is better to use kitchen aid here).

5. Continue whipping the egg whites for further 8 minutes until the mass is very thick and tenacious

Read the pictures from right to left

6. Pour the mixture into a piping bag and pipe out tops on the wafers

7. Let chill in the refrigerator for approx. 1 hour.

Now they are ready to be coated with chocolate!

8. Melt the chocolate over a broiler, water bath, in the saucepan or microwave. Stir in the oil for a thinner chocolate and finer coating (or you will need double amount of chocolate)

9. Pour chocolate over each of the cream buns, let the chocolate un offon a grid and transfer to a clean tray

Read the pictures from right to left