Flødeboller (Danish Chocolate-Covered Marshmallow Puffs)
A recipe for Flødeboller (Danish Chocolate-Covered Marshmallow Puffs) inspired by our trip to Copenhagen.
Prep Time 45 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 2 hours
Servings 25 Flødeboller
Marcipanbund (Marzipan Base):
- 7 ounces (198 grams) marzipan
- 1 egg white
- 3/4 cup all-purpose flour
- 3 egg whites
- 1 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 3/4 cup light corn syrup
- 1/3 cup water
- 1 teaspoon vanilla bean paste or extract
- 10 ounces (283 grams) dark chocolate
- 1 tablespoon vegetable oil optional, to make a thinner coating
- Coconut flakes, freeze-dried berries, or sprinkles for topping
To make the marcipanbund (marzipan base):
Line a baking sheet with parchment or lightly grease. Preheat oven to 350˚F.
Tear the marzipan into pieces and place in the bowl of a stand mixer fitted with a paddle attachment. Beat together with the egg white. Mix in up to 3/4 cup flour, just enough to create a dough that pulls away from the sides and loses most of its stickiness.
On a lightly floured surface, roll the dough into a sheet about 1/4 inch thick. Use a 1 1/2-2 inch round cutter to cut circles out of the dough. Arrange the circles about 1 inch apart on the prepared baking sheet.
Bake in preheated oven just until set and starting to turn golden, about 10 minutes. They shouldn't fully brown. Transfer to a wire rack and cool to room temperature.
To make the marshmallow cream:
In the bowl of a completely clean stand mixer fitted with a whisk attachment, beat the egg whites with the cream of tartar on high speed until firm peaks form.
In a medium saucepan, combine the sugar, corn syrup, and water over medium-high heat. Attach a candy thermometer and cook the mixture, stirring occasionally, until the temperature reaches 240˚F, about 7-8 minutes. Immediately remove from heat.
Turn the mixer with the beaten egg whites on low speed. While it is running, slowly pour in the sugar syrup down the side into the egg whites. Don't do this too quickly or the egg whites will cook. Once all of the syrup has been mixed in, increase the speed to medium.
Continue to beat the mixture at medium speed until thickened and cooled, 10-12 minutes. During the last minute of mixing, add the vanilla.
Transfer the whipped marshmallow cream to a large pastry bag fitted with a round tip. Pipe the mixture in spirals or large puffs over the cooled marzipan base. Refrigerate the piped marshmallows for 1 hour to set.
To coat the flødeboller:
In a double boiler set to medium low heat, melt 2/3 of the dark chocolate with the vegetable oil. Heat, stirring often, until completely melted and smooth. Remove from heat and stir in the remaining 1/3 chocolate until melted and smooth.
Either dip the piped and chilled flødeboller into the melted chocolate, turning to coat on all sides, or pour the melted chocolate over the flødeboller to coat. If desired, top with coconut flakes, crushed dried berries, or sprinkles before the chocolate hardens.
Refrigerate the flødeboller until the chocolate is set and ready to serve.