Name: Danish Flødeboller: Chocolate-Covered Marshmallow Puffs with Marzipan Base Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: Danish
Ingredients: 7 ounces (198 grams) marzipan; 1 large egg white; 3/4 cup (94 grams) all-purpose flour; 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; 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)

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Introduction

Flødeboller are delightful Danish treats featuring a soft marzipan base topped with fluffy marshmallow cream and coated in rich dark chocolate. These chocolate-covered marshmallow puffs combine textures and flavors that are truly irresistible for anyone with a sweet tooth.

The image shows several small dessert cakes arranged on a baking tray covered with a brown silicone mat. Each cake has two layers: a round, light beige base and a tall, swirled topping of glossy white frosting with a smooth texture. The frosting is thick and piped in a spiral, forming a conical shape with a soft peak at the top. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 ounces (198 grams) marzipan
1 large egg white
3/4 cup (94 grams) all-purpose flour
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
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

Step 1: Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: Tear the marzipan into pieces and place them in a stand mixer fitted with a paddle attachment. Beat together with 1 large egg white until combined.
Step 3: Gradually mix in up to 3/4 cup (94 grams) of flour, just enough to form a dough that pulls away from the sides of the bowl and is no longer sticky.
Step 4: 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.
Step 5: Arrange the circles about 1 inch (2.5 centimeters) apart on the prepared baking sheet. Bake for about 10 minutes until set and slightly golden but not fully browned. Cool on a wire rack to room temperature.
Step 6: To make the marshmallow cream, clean your mixer bowl and fit it with a whisk attachment. Beat 3 large egg whites with 1 teaspoon cream of tartar on high speed until firm peaks form.
Step 7: In a medium saucepan, combine 3/4 cup sugar, 3/4 cup corn syrup, and 1/3 cup water. Cook over medium-high heat, stirring occasionally, until the mixture reaches 240˚F (115˚C) on a candy thermometer, about 7-8 minutes. Remove from heat immediately.
Step 8: Turn the mixer with the beaten egg whites to low speed, and slowly pour the hot sugar syrup down the side of the bowl. Pour slowly to avoid cooking the egg whites.
Step 9: Increase mixer speed to medium and beat until thickened and cooled, about 10-12 minutes. During the last minute, add 1 teaspoon vanilla bean paste or extract.
Step 10: Transfer the marshmallow cream to a large pastry bag fitted with a round tip. Pipe spirals or large puffs over the cooled marzipan bases.
Step 11: Refrigerate the piped marshmallow puffs for 1 hour to set.
Step 12: To coat, melt 2/3 of the dark chocolate with vegetable oil in a double boiler over medium-low heat. Stir until smooth, then remove from heat and stir in the remaining chocolate until fully melted.
Step 13: Dip each chilled flødeboller into the melted chocolate, coating all sides, or pour chocolate over them. Add toppings such as coconut flakes, crushed dried berries, or sprinkles before the chocolate hardens.
Step 14: Refrigerate the coated flødeboller until the chocolate is set and ready to serve.

Tips & Variations

Use vanilla bean paste for a richer flavor compared to extract.
Substitute vegetable oil with coconut oil for a subtle coconut flavor in the chocolate coating.
Try different toppings like crushed nuts or edible glitter to customize the look and taste.
Make sure the mixer bowl and whisk are grease-free before whipping the egg whites to achieve firm peaks.

Storage

Store flødeboller in an airtight container in the refrigerator for up to 3 days. For best texture, consume within 24 hours. Let them sit at room temperature for a few minutes before serving to soften the chocolate coating slightly.

How to Serve

The image shows a close-up of a treat cut in half, placed on a wooden board with more whole treats blurred in the background. The treat has three main layers: a solid light beige base, a thick middle layer of fluffy white marshmallow, and an outer coating of smooth, shiny milk chocolate that covers and shapes the treat like a cone. Some of the whole treats are decorated with small colorful sprinkles or white coconut flakes on top. A woman's hand is gently holding one half of the cut treat. The background has a soft blue and white cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can use milk or white chocolate, but dark chocolate provides the best balance to the sweetness of the marshmallow and marzipan.

How can I make the marshmallow cream firmer?

Make sure to cook the sugar syrup to the correct temperature (240˚F/115˚C) and pour it slowly into the egg whites while mixing continuously. Also, ensure your mixing bowl is clean and free of fat for optimal stiffness.