Flødeboller (Danish Chocolate-Covered Marshmallow Puffs)
A recipe for Flødeboller (Danish Chocolate-Covered Marshmallow Puffs)! This little puffs have a marzipan base, homemade marshmallow cream, and chocolate coating.
Servings 25 Flødeboller
Ingredients
Marcipanbund (Marzipan Base):
- 7 ounces (198 grams) marzipan
- 1 large egg white
- 3/4 cup (94 grams) all-purpose flour
Marshmallow cream:
- 3 large egg whites
- 1 teaspoon cream of tartar
- 3/4 cup (150 grams) granulated sugar
- 3/4 cup (177 milliliters) light corn syrup
- 1/3 cup (80 milliliters) water
- 1 teaspoon vanilla bean paste or extract
Topping:
- 10 ounces (283 grams) dark chocolate
- 1 tablespoon (15 milliliters) vegetable oil optional, to make a thinner coating
- Coconut flakes, freeze-dried berries, or sprinkles for topping
Instructions
To make the marcipanbund (marzipan base):
- Line a baking sheet with parchment or lightly grease. Preheat oven to 350˚F (180˚C).
- 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 (94 grams) 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 (6 millimeters) thick.
- Use a 1 1/2-2 inch (4-5 centimeter) round cutter to cut circles out of the dough.
- Arrange the circles about 1 inch (2.5 centimeters) 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 (115˚C), 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.