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Danish Flødeboller: Chocolate-Covered Marshmallow Puffs with Marzipan Base Recipe

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Flødeboller are traditional Danish chocolate-covered marshmallow puffs with a tender marzipan base. This recipe combines a chewy marzipan crust with a light, fluffy marshmallow cream and a rich dark chocolate coating, topped optionally with coconut flakes or freeze-dried berries for added texture and flavor. Perfect as a sweet treat or dessert, these indulgent confections offer a delightful balance of textures and bold chocolate flavor.

Ingredients

Scale

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

Chocolate Coating

  • 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

  1. Prepare the Marzipan Base: Preheat your oven to 350˚F (180˚C) and prepare a baking sheet with parchment paper or a light grease. Tear the marzipan into pieces and place it in the bowl of a stand mixer fitted with a paddle attachment. Beat together with one large egg white until well combined. Gradually mix in up to 3/4 cup (94 grams) of all-purpose flour until a dough forms that pulls away from the sides of the bowl and is no longer sticky.
  2. Shape and Bake the Base: On a lightly floured surface, roll out the dough to about 1/4 inch (6 millimeters) thickness. Use a 1 1/2 to 2 inch (4-5 centimeter) round cutter to cut circles from the dough. Place the circles about 1 inch (2.5 centimeters) apart on the prepared baking sheet. Bake in the preheated oven for approximately 10 minutes until the bases are set and just beginning to turn golden but not browned. Transfer to a wire rack to cool completely.
  3. Make the Marshmallow Cream: In a clean stand mixer bowl fitted with a whisk attachment, beat 3 large egg whites with 1 teaspoon of cream of tartar on high speed until firm peaks form. Meanwhile, in a medium saucepan over medium-high heat, combine 3/4 cup (150 grams) granulated sugar, 3/4 cup (177 milliliters) light corn syrup, and 1/3 cup (80 milliliters) water. Attach a candy thermometer and cook the syrup, stirring occasionally, until it reaches 240˚F (115˚C), about 7-8 minutes. Remove from heat immediately.
  4. Incorporate Syrup into Egg Whites: With the mixer running on low speed, slowly pour the hot sugar syrup down the side of the bowl into the beaten egg whites, taking care not to pour too quickly to avoid cooking the egg whites. Once all the syrup is incorporated, increase the speed to medium and continue beating until the mixture is thickened and cooled, about 10-12 minutes. Add 1 teaspoon vanilla bean paste or extract during the last minute of whisking.
  5. Pipe and Chill Marshmallow: Transfer the whipped marshmallow cream to a large pastry bag fitted with a round tip. Pipe spirals or large puffs on top of the cooled marzipan bases. Refrigerate the piped marshmallows for 1 hour to set properly.
  6. Melt Chocolate Coating: Using a double boiler over medium-low heat, melt two-thirds of the dark chocolate with 1 tablespoon vegetable oil, stirring frequently until smooth and fully melted. Remove from heat and stir in the remaining one-third chocolate until melted and smooth.
  7. Coat Flødeboller with Chocolate: Dip each chilled marshmallow-topped marzipan base into the melted chocolate, turning to coat all sides fully, or alternatively pour the chocolate over them. Before the chocolate hardens, sprinkle with desired toppings such as coconut flakes, crushed freeze-dried berries, or sprinkles.
  8. Finish and Serve: Refrigerate the coated flødeboller until the chocolate is fully set. Serve chilled for the best texture and flavor experience.

Notes

  • Ensure the stand mixer bowl and whisk attachment are spotless and completely dry before whipping egg whites to achieve firm peaks.
  • Use a candy thermometer to accurately monitor syrup temperature for ideal marshmallow texture.
  • Vegetable oil in chocolate coating is optional and helps create a smoother, thinner chocolate layer.
  • Marzipan base should be lightly golden but not browned to keep a tender texture.
  • Store finished flødeboller in an airtight container in the refrigerator for up to 3 days for optimal freshness.

Keywords: Flødeboller, Danish dessert, marzipan, marshmallow puffs, chocolate covered treats

Find it online: https://leofoster.com/danish-fldeboller-chocolate-covered-marshmallow-puffs-with-marzipan-base-recipe/