Hi friends!
If you have been following me long enough you will know that I experimented with making vegan flødeboller about a year ago. I was pretty happy with the result but I had used a few niche ingredients that the average reader would struggle to find locally so I’ve revamped and re-mastered this recipe to be easier and tastier than ever before!
The magic ingredient in this recipe is aquafaba! Aquafaba is the brine leftover when chickpeas or other white beans are soaked in water. The beans infuse proteins into the water and allow the brine to replicate egg whites for many traditional recipes!
If you’re looking for an easier aquafaba recipe, look no further than my aquafaba recipe index here.
I love Danish desserts and think they have some of the most original ideas. Having said that, this recipe is adored around the world with many countries having their own variant or name for it. Here are just some examples:
- United Kingdom: Chocolate Teacake
- Canada: Whippets
- Israel: Krembo
- Germany: Schokokuss
- Sweden: Mums-mums
- New Zealand: MallowPuffs
- Russia: Zefir
- Belgium: Melo-cakes
- United States: Mallomars
- Portugal: Bombocas/Beijinhos
This recipe is certainly not easy but I think it has that wow factor and it’s definitely worth the effort!
The agar in this recipe makes for a very light marshmallow. It’s strong enough to support the chocolate but not tough or chewy in any way. Feel free to add an additional 1tsp of agar powder to make a more solid filling.
Another ingredient worth commenting on in this recipe is the golden syrup. You might ask why bother using a syrup at all when you can just use more sugar? As golden syrup is an inverted sugar, it has a lower chance of crystalising which is something we want to prevent from happening inside the flødebollar! You can substitute golden syrup for glucose syrup or corn syrup.
I have an included a short summary on tempering chocolate in the recipe but it can be extremely tricky so I would fully recommend looking up some YouTube tutorials to this if you are not confident!
I haven’t posted a cookie recipe here to go with the chocolate + marshmallow as there are hundreds of vegan cookie recipes available online and you can literally use anything as a base – I’ve used marzipan, wafers, chocolate brownies, etc.!
You will need a candy thermometer, a large piping bag and a 20-22m round tip.
Vegan Flødeboller
Deliciously simple vegan flødeboller for every occasion! These fluffy chocolate marshmallow treats are definitely worth the effort!
Ingredients
- Cream/marshmallow filling:
- 150g caster sugar
- 120ml aquafaba, reduced (~2 cans of chickpeas: see aquafaba prep section in the recipe below)
- 50ml golden syrup
- 30g of water
- 1tbsp vanilla paste (or 1 vanilla bean)
- 1tsp agar powder
- 1tbsp lemon/lime juice
- Chocolate layer:
- 300g Dark chocolate (finely chopped)
- Base:
- 200g marzipan
Directions
- Step 1 Aquafaba prep: Drain the liquid from 2 cans of chickpeas (it should be between 250-350ml). Pour it through it a sieve into a pan on the hob on medium-low heat.
- Step 2 Reduce for 15 minutes and then measure it again to make sure it’s been reduced by at least half. I would suggest reducing to ~150ml because some water will evaporate after it is taken off the heat. Discard any remainder over 120ml for the recipe. Leave in the fridge for at least 2 hours to cool.
- Step 3 Marzipan prep: Bake the marzipan in the oven for 10 minutes at 180C and use a circular cookie cutter to cut out circular bases.
- Step 4 Marshmallow filling:
- Step 5 Put your aquafaba in a stand mixer on medium speed. Since the aquafaba has been reduced, it should whip up quite quickly (~10 minutes). We are aiming for firm peaks.
- Step 6 While the aquafaba whips up, mix the agar powder with the caster sugar. Add the golden syrup and water to a pan and add the agar/sugar mix. Mix together and put on a low-medium heat. Use a thermometer and keep an eye on the temperature (we are aiming for 115-118C).
- Step 7 Once you have reached stiff peaks and the hot sugar syrup is 115C, gently pour the sugar syrup down the side of the mixing bowl making sure not to let the stream hit the balloon whisk (this can lead to the sugar becoming stringy like candyfloss or, even worse, hot sugar liquid splashing in your face).
- Step 8 Add the vanilla paste and the lemon juice and then leave the stand mixer to whisk on medium speed for 5 minutes while the meringue cools down.
- Step 9 Scoop the cream into a piping bag with the 20mm tip and pipe three large blobs on top of whatever base you are using. Set these puffs into the fridge while you work on the chocolate.
- Step 10 Tempering chocolate: Put 200g of chocolate in a bowl and microwave using 20-second bursts until it is fully melted. Do not let the dark chocolate exceed 120F.
- Step 11 Using the remainder 100g of chocolate, slowly sprinkle it into the melted chocolate and keep stirring. We are trying to trick the melted chocolate into behaving like the non-melted, tempered chocolate.
- Step 12 Put the cream puffs on a cake rack and carefully pour the temperature chocolates onto the puffs.
- Step 13 Leave in the fridge to cool. Serve!
These look sooo good! Do i have to store them in the fridge until serving?
Hi Neta! You can serve them immediately if you like! If you temper the chocolate it’ll set quite quickly at room temperature but if you prefer them chilled then do that!
AMAZING!!!!!
I can’t wait to make these! What can I substitute for golden syrup?
Hi Hera! You can use any inverted sugar syrup such as glucose syrup or corn syrup