Flødeboller (Danish Chocolate-Covered Marshmallow Puffs)

Step 1

Line a baking sheet with parchment or lightly grease. Preheat oven to 350˚F (180˚C).

Step 2

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.

Step 3

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.

Step 4

On a lightly floured surface, roll the dough into a sheet about 1/4 inch (6 millimeters) thick.

Step 5

Use a 1 1/2-2 inch (4-5 centimeter) round cutter to cut circles out of the dough.

Step 6

Arrange the circles about 1 inch (2.5 centimeters) apart on the prepared baking sheet.

Step 7

Bake in preheated oven just until set and starting to turn golden, about 10 minutes. They shouldn't fully brown.

Step 8

Transfer to a wire rack and cool to room temperature.

Step 9

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.

Step 10

In a medium saucepan, combine the sugar, corn syrup, and water over medium-high heat.

Step 11

Attach a candy thermometer and cook the mixture, stirring occasionally, until the temperature reaches 240˚F (115˚C), about 7-8 minutes.

Step 12

Immediately remove from heat.

Step 13

Turn the mixer with the beaten egg whites on low speed.

Step 14

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.

Step 15

Once all of the syrup has been mixed in, increase the speed to medium.

Step 16

Continue to beat the mixture at medium speed until thickened and cooled, 10-12 minutes.

Step 17

During the last minute of mixing, add the vanilla.

Step 18

Transfer the whipped marshmallow cream to a large pastry bag fitted with a round tip.

Step 19

Pipe the mixture in spirals or large puffs over the cooled marzipan base.

Step 20

Refrigerate the piped marshmallows for 1 hour to set.

Step 21

In a double boiler set to medium low heat, melt 2/3 of the dark chocolate with the vegetable oil.

Step 22

Heat, stirring often, until completely melted and smooth. Remove from heat and stir in the remaining 1/3 chocolate until melted and smooth.

Step 23

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.

Step 24

If desired, top with coconut flakes, crushed dried berries, or sprinkles before the chocolate hardens.

Step 25

Refrigerate the flødeboller until the chocolate is set and ready to serve.