These fluffy, chocolatey, crunchy "flødeboller" are one of the most tempting treats to make. They are so light and creamy with some crunch, and of course they contain chocolate!
Flødeboller is the Danish word for these delicious treats, but they are sometimes referred to as marshmallow kisses.
Flødeboller generally contains eggs to form the meringue, however this recipe is completely vegan. The fluffy meringue is made from chickpea water!
Ingredients
- 2 tbsp chickpea water
- 1/2 tbsp lemon
- 60 ml Danish sugar-beet syrup (for a non-vegan version you could also use honey)
- 100g dark chocolate
- 6 - 8 sweet biscuits
- Desiccated coconut (to serve)
Method
Step 1 (Making the marshmallow creme)
Add chickpea water and lemon to a bowl. Whip the mixture using a hand blender until it forms soft peaks.
Step 2
Add syrup to a pot and bring to boil. Once the syrup reaches 118 degrees Celsius, remove from heat.
Step 3
Slowly pour boiling syrup into the chickpea water while continuing to whip mixture.
Step 4
Continue to whip mixture for another 15 to 20 minutes or until you have a shiny, firm foam that clumps around the whisk.
Step 5 (Tempering the chocolate)
Prepare a water bath by placing a heat-resistant bowl over a pot with boiling water.
Step 6
Chop the chocolate finely and then place ½ of it in the heat-resistant bowl. Let it melt undisturbed until you can see the outermost chocolate pieces have begun spreading and the rest of the chocolate is glossy. Now, stir the chocolate, and if there are any more lumps, let them melt.
Step 7
When the chocolate is nice and melted and smooth, remove the bowl from the pot, wipe the bottom, and add the unmelted chocolate to the melted. Stir until everything is smooth again, and voila! tempered chocolate ready to use.
Step 8 (Assembling)
Use a piping bag to pipe the marshmallow creme onto the crackers.
Step 9
Pour the chocolate onto the marshmallow creme and spread it out with a brush so that it covers the creme. Sprinkle some desiccated coconut on top and enjoy!
If you want the chocolate crackly, refrigerate the kisses for a few hours -- otherwise eat them straight away!
These kisses do not hold up well to storage, as the marshmallow creme will start to collapse. If the marshmallow creme is whipped really well, it can last till the next day. But who wants to wait that long?!
[This recipe was originally on Instructables by PinchOfChili]
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