Flødeboller (Chocolate Marshmallow Domes)

If you’ve ever had a flødebolle, you’ll understand what I mean when I say that it’s a transformational experience. There’s nothing quite like eating one of these fluffy, decadent, marshmallow and chocolate masterpieces. Maybe it’s because eating more than one makes you feel a bit sick (lol), but they’re just magical! There’s the crunchy, buttery cookie on the bottom, fluffy and sweet marshmallow on the inside, and the crisp chocolate exterior. As you can imagine, biting into one is truly one of the most satisfying experiences.

Flødeboller literally means “cream buns,” or, more accurately “whipped cream buns”. They can be made with whipped cream, but we’ve always loved the ones with marshmallow inside. So that’s the version we’ve recreated! And honestly, we had never even considered making homemade flødeboller before developing this recipe. It was always something we could only have when we were in Denmark, or if the American IKEAs happened to have them. They just always seemed too daunting to make at home. And although we definitely weren’t wrong about that, it was completely worth it!

The recipe, as we alluded to above, is a bit complicated. But, if you’re up for a bit of a technical baking project, this is perfect for you! The cookies are simple and straightforward to make. However, you can always use some thin store-bought wafers or cookies if you prefer. The marshmallow is also pretty straightforward if you’re familiar with making meringue. Most importantly, use a thermometer to check the temp of the sugar syrup before adding it to the egg whites. Next – make sure you let the marshmallow domes sit out for an hour before coating them in chocolate! This is an absolutely essential step.

Finally, tempering chocolate – not the most fun process. But, if you get it right, you’ll end up with lovely and snappy chocolate domes! If you aren’t up for it, that’s totally understandable too. You can just cover them in melted chocolate and store them in the fridge. Nothing wrong with that! Anyway, we hope you try these out sometime, and please let us know if you do!

Flødeboller (Chocolate Marshmallow Domes)

5 from 4 votes

These flødeboller, or chocolate-covered marshmallow domes, are one of our favorite childhood treats! They’re super decadent, rich, and incredibly delicious.

Servings 24 servings

Prep Time 2 hours hrs 30 minutes mins

Cook Time 10 minutes mins

Total Time 2 hours hrs 40 minutes mins

Print Recipe Pin Recipe

IMPORTANT NOTE:

We always bake using a digital scale and the metric system (grams and milliliters). We can’t promise that our cup measurements will be as accurate! Additionally, we bake and develop our recipes in a convection (fan) oven.

Ingredients

  

1x2x3x

Cookie Base

• 35 grams (2.5 tbsp) unsalted butter, melted
• 50 grams (1/4 cup) sugar
• 1/2 egg (beat one egg and divide)
• 1/2 tsp vanilla extract
• 80 grams (2/3 cup) all purpose flour
• 1/2 tsp baking powder
• Pinch of salt

Meringue Filling

• 150 grams (3/4 cup) sugar
• 60 ml (1/4 cup) water
• 3 egg whites from large eggs, room temperature
• A splash of lemon juice
• 1/2 tsp vanilla extract

Coating

• 1.5 lbs chocolate* for tempering (*this is an affiliate link)

Instructions

 

• Preheat your oven to 365 F (185 C).
• Start by making the cookie dough for the base. Combine your melted butter, sugar, egg, and vanilla extract in a medium mixing bowl. Separately, add your dry ingredients (flour, baking powder, and a pinch of salt) to a bowl and mix to combine.
• Add your dry ingredients to your wet and combine until you have a cohesive dough.
  
• Generously flour a surface and begin rolling out your dough. If the dough is very unmanageable/wet, you can refrigerate it for 15-30 minutes. You can also add more flour to the dough. You are aiming for about 1/8 inch thickness as you want the cookies fairly thin. Once rolled out, use a cookie cutter or the edge of a glass to cut out circles (our were about 2 inches in diameter).
  
• Place on a baking sheet lined with parchment paper and bake for 8-10 minutes until lightly golden around the edges.
  
• Note: you may have extra cookies leftover at the end of the process – something to snack on!
  
• Let the cookies cool completely. Start your meringue mixture by adding your sugar and your water to a small saucepan. It should resemble wet sand.
  
• Separate the egg whites from the yolks and add the whites to the bowl of a stand mixer. Add a splash of lemon juice. Start whipping on medium speed until foamy and about doubled in size. Add in the vanilla extract and mix briefly to combine.
• Meanwhile, heat the sugar and water over medium heat without stirring until all the sugar has dissolved. You will need a thermometer to check the temperature of the mixture for the next stage. Once your sugar hits 230 F (110 C) to 235 F (112 C), restart your stand mixer on medium to low speed and slowly pour in your sugar mixture while the mixer is running. Your meringue should start to turn glossy almost immediately.
  
• Stop the mixer when your meringue has reached stiff peaks.
  
• Pipe or spread your meringue onto your cooled cookie bases. We found that adding the mixture with a knife works perfectly well! Just be sure to smooth it out as much as possible, so that your final product doesn’t look too misshapen!
  
• Once you have covered all of your cookies or run out of the marshmallow mixture, set your domes aside at room temperature to dry out for about an hour. This helps form a bit of a barrier so that the chocolate doesn’t disintegrate the meringue.
• Now you are ready to temper your chocolate! The process can be difficult – we found great directions and advice on this Sugar Geek Show post. If tempering chocolate is too daunting, no worries – just make sure to store your domes in the fridge to prevent them from melting at room temperature.
• We chose to use the seeding method for our chocolate tempering process and followed the directions on the Sugar Geek Show post, briefly summarized here: melt about 2/3 of your chocolate in a double boiler while stirring constantly, making sure to not exceed 110-115 degrees F. Then remove from the heat and add seed chocolate and continuously stir until the chocolate hits about 86-87 degrees F. The chocolate should be in temper if it sets quickly at room temperature, has a snap, and a glossy sheen. You can test this by spreading a small amount of chocolate on a piece of parchment paper and checking on it after a few minutes. If the first test doesn't set, you can wait a little bit and try again. Don't worry if it doesn't work out – you can always keep these in the fridge and they will still taste amazing!
• Work quickly to coat your meringue domes once the chocolate is tempered. You may have to make a second batch of chocolate or reheat your first batch gently if it starts to set up too quickly. Optionally, you can add shredded coconut to some of the domes before they are fully set.
  
• Let your domes set (at room temp if using tempered chocolate, in the fridge if not) and once the shell has hardened, enjoy!

Course: Dessert, Snack

Cuisine: Danish

Keyword: advanced techniques, chocolate, coconut, cookie, decadent, meringue, rich, sweet, tempered chocolate, vanilla

Difficulty: Advanced