CHOKLADBOLLAR/KOKOSBOLLAR/GRADDBULLAR/MUMSMUMS

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Chokladbollar/Kokosbollar/Graddbullar/Mumsmums image

Good things come with many names. Swedish treat but also very common in Denmark. I've posted this to a recipe request. They are very easy to make and easy to eat as well! If you can't get hold of thin wafers, use very thin sugar cookies--the one's that you can roll the dough into a log and cut very thin slices to bake. I give the mesurements in ml and grams. Use an electric whisk for the best fluffy mixture, I use my Kitchenaid. These make 40 according to the recipe, but that depends on how big a base you use and how high you make them. Enjoy!

Provided by MarieFromSweden

Categories     Gelatin

Time 45m

Yield 40 serving(s)

Number Of Ingredients 9

1 egg white
450 ml white sugar
50 ml powdered sugar
1 1/2 tablespoons gelatin, powder plus
150 ml boiling water
smorgasran or thin wafers
300 g dark chocolate, plus
1 teaspoon oil or 1 teaspoon butter
coconut, shredded or crushed nuts

Steps:

  • Whip the egg white with the two sugars just to blend.
  • Stir the gelatin powder to dissolve in the boiling water.
  • While beating the egg/sugar mixture pour the gelatin in a thin stream into the mixture.
  • Whip to a fluffy and firm meringue for 25-30 minutes.
  • Take a glass or a cookie cutter and take out round bases from the wafers.
  • Spoon the mixture onto the bases or use a piping bag for better looking treats.
  • Put them in the refrigerator to dry out on the surface--can take 30 minutes to a couple of hours.
  • Melt the chocolate in a big enough bowl so that you can get the balls in sidewise.
  • Hold them by the base and dip the balls in the chocolate one side at a time.
  • Do not dip the base because it will just get wet.
  • Sprinkle the chocolate with coconut or crushed nuts and let stand to get the chocolate to harden.
  • Store in a airtight container or in the refrigerator and they freeze really well.

Nutrition Facts : Calories 84.6, Fat 4.7, SaturatedFat 2.8, Sodium 4, Carbohydrate 12.6, Fiber 1.4, Sugar 10.1, Protein 1.4

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