Danish Dream Puffs are also known as Flødeboller in Danish. These traditional chocolate-covered marshmallow puffs are fantastic, delicious and actually easy to make once you have learned the few tips and tricks. Only five ingredients needed.
Whisk the egg whites airy and stiff. A drop of water or egg yolk will make this process impossible.
In a saucepan, add the sugar and water. Let it boil for 2 minutes.
Add the hot and boiling water/sugar mixture very slowly to the stiff egg whites while constantly whisking. Continue whisking for about 15 minutes. The result should be an airy, fluffy and slight stiff mixture.
Add the Flødebolle stuffing to a plastic bag and cut a small hole in one of the corners.
Separate the Oreos and scrape away the Oreo stuffing. Use the biscuits as a base for the Flødebolle. Add the stuffing to the biscuits by extruding it from through the small hole in the plastic bag. This step is easiest if you place the biscuits on a clean dish towel.
Let the Flødeboller rest at room temperature for a minimum of one hour. This makes the stuffing harder and makes it easier to cover with chocolate.
Melt the 2/3 of the dark chocolate over a water-bath. When the chocolate is melted, turn off the heat and add the rest 1/3 of the chocolate. Stir in the chocolate while it all melts.
Place the Flødeboller on an oven grid and pour some chocolate over. Gently use a spoon and a small brush to make a thin chocolate coating. This step can be a little difficult - practice makes perfect.
When the chocolate is still soft, decorate the Flødeboller with coconut flakes, freeze dried berries or similar. Let the chocolate harden (about 1-2 hour).