Ahhh… Do you like snowballs and mallow tea cakes? Soft,
mallow with chocolate coating? Then you’ll like these.
In Scandinavia, usually called ‘Flødeboller’ or ‘Gammeldags kokosbollar’, these are often made with or without a base, with light or dark chocolate, and various flavoured fillings. In recent years, a lot of konditors have started making gourmet versions – and people have followed suit at home, coming up with great creations.
Okay, so it probably isn’t the easiest thing to make at home. It’s also a bit messy. However, it is fun and it is really worth it.
We recommend you do use a base for these. Some people like to use small round wafers, others simply use store bought round short bread type biscuits (look for something approx. 5cm in diameter or smaller). I quite like the ones with a soft baked marzipan cake base, as long as they are baked quite fine and these are the ones in this recipe. But by all means, skip the base-step and buy whatever you prefer – tuiles and round wafers work particularly well.
Do make sure you have both liquid glucose as well as a digital thermometer for the filling, as you need an accurate temperature check. Also, you can’t do this by hand: you need a mixer with a whisk attachment.