Exotic small deserts of milky, chocolatey, tongue-coating perfection. A firm chocolate shell filled with a soft, airy center, all sitting on a flavor catching, buttery, thin, flakey biscuit is a textural masterpiece. Sprinkle on the pistachio crumbs for a pop of color as well as provide a hint of nutty and salty taste.
- 1 sheet gelatin
- 150 grams sugar
- 50 grams water
- 1 deciliter egg whites (3 small eggs or 2 large eggs)
- 1 teaspoon sugar
- biscuits (for the base)
- 300 grams milk chocolate
- pistachios (for garnish)
- white chocolate (shaving for garnish)
- Put the gelatin in cold water.
- Prepare the syrup by heating 150 grams of sugar and 50 grams of water in a saucepan.
- Boil at 120 degrees Celsius until syrup forms.
- Beat the egg whites. When they start to get a bit frothy, add 1 teaspoon of sugar. Continue beating until firm.
- Remove syrup from heat. In a bowl, add syrup to drained gelatin, and stir quickly.
- Gradually add the syrup to the egg whites, lowering the speed of the mixer, and mixing for 10 minutes until the syrup cooks the egg whites, and they are completely cold.
- Put the egg whites in a pastry bag and make some small domes on cookies that will serve as bases.
- Let flodebolle dry on a rack for 30 minutes at room temperature.
- Melt chocolate in the microwave. Pour on, and cover flodebolle with it.
- Refrigerate to harden chocolate.
- Garnish with pistachios and white chocolate.
PER SERVING *
|Calories100Calories from Fat45|
|% DAILY VALUE*|
|Calories from Fat45|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.