Vegan Flødeboller with pretzel crunch

Danish Marshmallow Kisses with iChoc Salty Pretzel

Flødeboller – what is that? The Danish answer to the German Marshmallow Kisses (Schokoküsse) is a treat that is widespread in the Scandinavian country and rightly deserves a place on the list of the country’s typical specialities. Flødeboller, which are often still handmade in bakeries or cafés, can have a biscuit, marzipan or wafer base. Sometimes they are even filled with a nougat centre or similar. Our vegan Flødeboller without egg whites use aquafaba as the basic ingredient and have a pretzel base and topping as special highlights. Naturally, iChoc Salty Pretzel chocolate is the perfect accompaniment.


For 12 Flødeboller

For the Flødeboller mixture

  • 200 ml aquafaba (soaking water from 1 tin of chickpeas)
  • 0,5 tsp cream of tartar powder (pure cream of tartar powder, not baking powder)
  • 0,5 tsp lemon juice
  • 25 g icing sugar

For the syrup

  • 90 g white sugar
  • 1 tsp agar agar
  • 30 ml water

For the biscuit bases

  • 60 g small salted pretzels
  • 60 g peanut butter, smooth
  • 40 g maple syrup

For the icing

  • 240 g iChoc Salty Pretzel Chocolate
  • 2 tsp coconut oil
  • 5 small salted pretzels, crumbled

How to make it

Prepare the day before: Drain the chickpeas and collect the aquafaba. Simmer 200 ml in a small pan over a medium heat, stirring occasionally, and reduce by half in about 10 minutes. Weigh out as accurately as possible. Leave to cool briefly, then cover and refrigerate overnight. Remove at least 1 hour before preparing the Flødeboller and bring to room temperature.

1. Preheat the oven to 175 °C for the biscuit bases and line a baking tray with baking paper.

2. Grind the pretzels into fine flour in a food processor. Mix the peanut butter and maple syrup in a bowl, add the pretzel flour and knead briefly.

3. Roll out on a baking mat to a thickness of approx. 0.4 mm and cut out 12 circles with a diameter of 6 cm. Place on the baking tray and bake in the preheated oven for 9-10 minutes. Leave to cool on a rack.

4. For the Flødeboller mixture, place 80 ml of the reduced Aquafaba with cream of tartar powder in the mixer bowl of the food processor. Whisk on low speed for 30 seconds until dissolved, then add the lemon juice and beat on high speed for approx. 8 minutes until stiff peaks form and the mixture is firm.

5. Slowly add the icing sugar to the mixture in two to three portions, continuing to beat for 2-3 minutes.

6. Meanwhile, prepare the syrup. Mix the sugar, agar agar and water in a small pan. Then bring to the boil over a medium heat without stirring (!) until the temperature is between 115 and 120 °C (use a kitchen thermometer). Remove the syrup from the heat immediately and swirl once.

7. Set the food processor to medium speed and slowly pour the syrup into the aquafaba whites in a thin stream, stirring constantly. Continue whisking for about 2 minutes, then for a further minute on high speed until the mixture looks thick and glossy.

8. Pour the mixture into a piping bag with a large nozzle. Pipe the aquafaba onto the prepared bases in a tiered pattern so that they resemble small Christmas trees. Then place in the fridge.

9. Finely chop the chocolate and melt with coconut oil in a bain-marie. Pour into a tall glass. Carefully dip the Flødeboller “upside down” into it, turn it over and place it on a board. Immediately sprinkle with crumbled pretzels and leave to set in the fridge.

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