Flødeboller!

On Saturday, the husband and I and our friend E made flødeboller. But not in it's "normal" shape. We have made flødeboller several times before but this time we made them in molds. We borrowed some molds from another friend of ours and made some round and jewel shaped flødeboller. I think they're so fun and the perfect size treat. Sometimes a whole flødeboller can be a lot so these little truffle size treats were enough to satisfy a little sweet craving.

Flødeboller (slightly adapted from Summerbird)

Makes about 30 bite sized flødeboller in molds

60g water

150g sugar

80g glucose

1 vanilla bean, split and beans scraped out

100g pasteurized egg whites

2 tbsp sugar

200-300g marzipan 

400g quality dark chocolate (between 50 and 70% cacao)

To start, temper 250g chocolate (either melt it over a double boiler, pop it in the microwave for a few seconds or just melt it over low heat in a pot). Pour enough chocolate into the molds so that you can spread it over the entire surface. Add more chocolate when necessary and try to remove any excess. Let the chocolate cool and harden at room temperature or in the fridge.

To make the flødeboller cream, boil the water, 150g of sugar, glucose and vanilla in a saucepan. Use a cooking or candy thermometer and watch the temperature rise, you want the mixture to come to a boil and reach 117 degrees celsius. While the sugar mixture is boiling, whip the pasteurized egg whites with the 2 tablespoons of sugar until you almost get firm peaks forming in your meringue mixture. When the sugar has reached 117 degrees, turn your mixer back on to high and slowly pour the liquid into the meringue mixture. Keep your hand mixer or mixer on its highest speed and continue to whip for another 8 minutes. If you would like to add flavoring to your flødeboller you can do that now. I usually fold in dehydrated fruit that I've crushed into a powder when the cream is ready.  (We did blueberry this time around!) You can choose how intense the flavor will be by adding more or less of the dehydrated fruit powder. When the cream is ready, prepare a piping bag with a round tip and fill it half way. Pipe the cream directly into the molds. Leave some room in the mold so that you can seal the bottom of the flødeboller with marzipan and chocolate next.

Once you have piped all of the cream into the molds, let the flødeboller stand at room temperature for about two hours. This helps the cream set and dry out a bit.

Finally, roll out your marzipan to your desired thickness. Cut out the marcipan rounds with a glass or a shot glass for example, depending on the size of your flødeboller, and place it over the cream. (We used a shot glass and the round end of a piping tip.) Melt your remaining 150g of chocolate and spread it over the marzipan and down the edges of each mold to seal it. Place the flødeboller in the fridge to set and then just gently pop them out of the molds. Gently clean off any excess chocolate you may have on each flødeboller with a small knife.

And then enjoy! If you aren't eating all of your flødeboller at once, do keep them stored in an airtight container in the fridge.

Hope your week is off to a great start friends!