With a buttery hazelnut shortbread base and a generous dollop of Nutella, these chocolate covered marshmallow Christmas trees are my delicious take on a Nutella Flødeboller (Danish Marshmallow Puffs).
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WHAT IS A FLØDEBOLLE?
Flødeboller are traditional Danish sweets, made up of a biscuit base and a fluffy marshmallow centre, which is dipped in chocolate. And they are heavenly! Seriously, any time you coat marshmallow in chocolate, I'm in! My version is a little more festive...I've turned them into Christmas trees and dusted them with snow (ok, dessicated coconut).
I first fell in love with these Danish Marshmallow Puffs back in 2019, on a trip to Copenhagen. When I'm travelling, I like to eat my way through a city and Copenhagen was a true sweet tooth's delight! From the Cardamom Buns at Hart Bageri (the best I've ever had) to the Flødeboller at Tivoli Gardens; Copenhagen did not disappoint! So of course, I had to make my own. The Cardamom Buns are yet to hit the blog, but I'm now going to share my Nutella Flødeboller (Danish Marshmallow Puffs) with you.
HOW TO MAKE FLØDEBOLLER
Traditionally, marshmallow is piped or domed onto a base of marzipan or shortbread. Now, I've tried piping the marshmallow, but after dipping it into the chocolate, my flødeboller end up looking like an unsavoury emoji! So I use 2 of these silicone moulds that I bought online. They just make the most perfect Danish Marshmallow Puffs!
THE THREE ELEMENTS OF DANISH MARSHMALLOW PUFFS
- THE CHOCOLATE COATING: Use the best quality chocolate you can find. I use either Callebaut or Lindt couverture milk chocolate
- MARSHMALLOW FILLING: This marshmallow is seriously the best! So simple to make and super fluffy and delicious. It's the same amazing marshmallow that I use for my Marshmallow Snowballs
- SHORTBREAD BASE: I make a simple hazelnut shortbread, but any shortbread or sugar cookie will do. Just cut them smaller than the opening of the mould, to allow room for sealing the Christmas tree with chocolate And don't forget to spread a generous dollop of Nutella onto that cookie!
NOTES:
- This recipe will make more shortbread than you'll need. You can either freeze the shortbread (baked or raw) or bake it all and pop the leftovers into a container. They'll keep for a week or two and are perfect with a cup of tea!
- If you're only using one mould, pipe the rest of the marshmallow into a dome and let it set for at least 6 hours. Then dip it in melted chocolate and coat with coconut to make snowballs.
DECORATING THE NUTELLA FLØDEBOLLER (DANISH MARSHMALLOW PUFFS)
Because these are meant to be Christmas trees, I like to sprinkle some snow on mine. You do this after unmoulding the trees, then lightly running a kitchen torch over the chocolate. This will soften the chocolate enough to allow the snow (dessicated coconut) to stick to the trees. You can also do this with chopped hazelnuts. Or if sprinkling isn't your thing, try brushing the trees with edible gold paint, or using gold leaf to decorate.
I know you’re going to adore these Flødeboller! And if you make them, be sure to leave a comment or a rating on my recipe below. I love hearing from you and will make sure I answer any questions you may have. Don’t forget tag me on Instagram I’d love to see what you’ve made!
Nutella Flødeboller (Danish Marshmallow Puffs)
Ingredients
Hazelnut Shortbread
- 165 g unsalted butter room temperature
- 65 g icing sugar
- 1 teaspoon vanilla extract
- 35 g hazelnut meal
- 33 g cornflour
- 30 g custard powder
Vanilla Marshmallow
- 2 sheets gelatine I use McKenzie's gelatine sheets (from the supermarket)
- 24 g water
- 32 g water
- 90 g caster sugar
- ½ teaspoon vanilla paste
Plus
- 350 g milk chocolate I use couverture callets, chopped chocolate is also fine
- 1-2 tablespoon Nutella
- dessicated coconut, gold leaf or chopped hazelnuts to decorate
Instructions
Hazelnut Shortbread
- Using a stand mixer, beat the butter, icing sugar and vanilla on medium speed for 5 minutes
- Add the flour, hazelnut meal, cornflour and custard powder, then mix on low speed until just combined.
- Shape the dough into a disc, then cover it with glad wrap and refrigerate for 40 minutes.
- Now pre heat your oven to 160°C/140°FF and line a baking tray with either a silpat mat or baking paper.
- Remove the chilled dough from the fridge and roll to 6mm (¼ inch) thick
- Use a biscuit cutter approx 3.5cm dia to cut circles in the dough and place onto the baking trays. The dough will hardly spread, so you don't need to leave a lot of space (this mixture will make much more than you need -I usually freeze the remaining cookies for later)
- Bake for 12 minutes, until lightly golden. Remove paper/mat from baking tray and allow cookies to cool.
Make the chocolate shells
- Place the chocolate into a microwave safe bowl (not glass -see notes). Melt the chocolate in the microwave for 1 minute, then give the mixture a stir. Continue to heat the chocolate on 20 second burst, mixing well between each go. Heat until about 80% of the chocolate has melted, then stir quite vigorously -stirring will help the rest of the chocolate to melt and avoid overheating. This will give you beautifully tempered chocolate.
- Pour a couple of teaspoons of melted chocolate into each of the mould cavities (the recipe will make 8 trees). Use a teaspoon to spread the chocolate, making sure the chocolate covers all of the edges.
- Place a sheet of baking paper on the bench, then tip the mould upside down, gently shaking the it to release excess chocolate. Return the mould upright and scrape the edges of the cavities to tidy the shells. The excess chocolate will be used to cover the bases of the chocolate trees.Allow to set while you make the marshmallow
Vanilla Marshmallow
- Soak the gelatine leaves in enough cold water to cover the leaves. Let it sit for 5 minutes.
- After 5 minutes, squeeze out the gelatine leaves and place them in a small mixing bowl of your stand mixer. Attach the whisk attachment and add the 32g of water to the gelatine leaves. Whisk on medium.
- While the gelatine is whisking, place the 24g of water in a small saucepan, along with the caster sugar. Over low heat, bring the mixture to a boil, making sure all of the sugar has dissolved.
- Turn the mixer to low and gradually add the sugar syrup down the side of the bowl to avoid splashes. Turn the mixer to medium and whisk for another 10 minutes.
- Transfer the marshmallow to a piping bag fitted with a 1A tip (or just snip off the end of the bag) and pipe the marshmallow into the chocolate molds. Don't completely fill the molds, as you need enough space for the cookie base and the rest of the chocolate.
Assembling the base
- Spread each shortbread cookie with nutella (as little or as much as you like) then press the nutella side onto the marshmallow, giving it a gentle push in.
- Re melt the chocolate if needed, then gently pour it into each mould, easing the chocolate over the edges to ensure there's no gaps.
- Leave to set, then gently unmould by easing the edges of the mould open, then gently but firmly pushing from the very top of the mould. (You can pop the mould into the freezer for 5 minutes to make unmoulding easier).
Decorating
- You can either brush the trees with edible glitter dust, add little bits of gold leaf of sprinkle them with dessicated coconut or chopped roasted hazelnuts. To do this, you need to first lightly heat them with a kitchen torch to slightly soften the chocolate, then sprinkle with the nuts or coconut.
Notes
- glass retains heat and can cause the chocolate to overheat and not temper correctly
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