Italian Cream Kisses (Italienske Flødekys)

 

 

This recipe was found on Arla 

1 dl double cream
40 g butter
150 g dark chocolate (ca. 55% cacao)
1 tbsp orange liqueur, such as Grand Marnier

Heat cream and butter in a pot. Break the chocolate up into small pieces and place in the pot. Let the chocolate melt and add the liqueur. Place the mixture in the refrigerator and let cool for at least one hour. Place in a pastry bag and pipe ca. 25 kisses out on a sheet of parchment on a baking sheet. Freeze for ca. 1 hour before serving. They should be served directly from the freezer.

Lemon Flødeboller (Citronflødeboller)

 

 

This recipe was found on Piskeriset på eventyr 

Makes about 10

Filling:
3 egg whites
100 g demerara sugar
1/2 tsp vanilla sugar
3/4 of the finely grated rind from 1 lemon

150 g marzipan
200-250 g good white chocolate, such as Valrhona Opalys
coloured sugar or another garnish

Start the day before. Finely grate the rind of a lemon with a microplane. Spread out on a plate and let dry for 24 hours.

The next day, beat the egg whites completely stiff, then add a tablespoon of sugar. Beat until the sugar is completely dissolved. Repeat the process until all of the sugar has been added and beaten in. Then add 3/4 of the finely grated and dried lemon rind and the vanilla sugar. If using a different white chocolate than the recommended one, omit the vanilla sugar. Beat everything into a uniform mass.

Slice the marzipan into 10 equal slices and press them out into round bottoms about 4-5 mm thick. Place the filling in a pastry bag and pipe tops onto the marzipan. Don’t make them too high, or they can become a bit unstable when you enrobe them with the chocolate. Let them dry for 1-2 hours so it’s easier to enrobe them.

Carefully melt the white chocolate over a water bath. If you want to do it completely correctly, be sure to temper the chocolate. Here, you’d use a thermometer to ensure the chocolate is 30-32 C when you enrobe the flødeboller. Enrobe the flødeboller using your preferred method, such as holding the bowl with the chocolate atilt, so you can hold the flødeboller in your other hand at their bottoms and “roll” the tops in the chocolate.

Let the flødeboller dry on parchment and decorate them with coloured sugar or whatever else you want. If you’re not going to eat them immediately, place them in the refrigerator. They should be eaten the same day or the next day.

Liquorice Truffles with Extra Liquorice (Lakridstrøfler med ekstra lakrids)

 

This recipe was found on Piskeriset På Eventyr

100 g high quality milk chocolate
100 g high quality dark chocolate
2 tbsp cream
2 tbsp softened butter
2 tsp raw liquorice powder from Johan Bülow
Fine, sweet liquorice powder to roll the truffles in (from Johan Bülow)

Chop the chocolates and carefully melt over a water bath or in the microwave. Mix the chocolate with the cream, butter, and raw liquorice powder. Refrigerate overnight. Form balls of the mixture and roll in the sweet liquorice powder.

White Chocolate Truffles with Liquorice (Hvide chokolade-trøfler med lakrids)

 

 

This recipe was found on Bo Bedre 

Makes about 30

Ganache:
200 g white chocolate
150 g heavy cream
20 g glucose syrup
1-1 1/2 tsp liquorice powder, preferably Johan Bülow (can be purchased here )

Coating:
200 g white chocolate, melted and tempered
a 15 x 15 cm square form
Ganache- recipe above

 

Chop, melt and temper the white chocolate for the gananche.

Bring the cream and syrup to a boil in a thick-bottomed pot.

Pour 1/3 of the warm cream over the tempered white chocolate.

Mix with a dough scraper until the mass has a uniform consistency.

Add half of the remaining cream, and stir until the mixture gathers itself together.

Add the rest of the cream, and mix until the mixture gathers itself together again and has a lovely, shiny surface. Blend the ganache with an immersion blender if you wish, to more easily obtain the correct consistency.

Add liquorice powder to taste.

Line the form with plastic wrap. Use a lot, so there’s also enough to cover the top.

Pour the ganache into the form and cover with plastic wrap that lies right atop the surface of the ganache.

Refrigerate at least 4 hours, but preferably overnight.

Freeze 2 hours before cutting it out.

Cut the truffles out into 2 x 2 cm squares, or make balls.

Refrigerate 30 minutes before enrobing in chocolate.

Dip the truffles in melted white chocolate, and let the extra run down into the bowl again.

Place truffles on a sheet of parchment and sprinkle with extra liquorice powder.

Let the truffles sit in a cool room for about 30 minutes.

They will keep, refrigerated, for 2-3 days.

Meringues with Liquorice and Cranberry (Marengs med lakrids og tranebær)

 

 

This recipe was found on Hjemmet

 

Makes 15-20

Work Time: 20 min.

Baking Time: ca. 1 time

ca. 3 egg whites (100g)

200 g powdered sugar

1 1⁄2 tbsp raw liquorice powder

2 tbsp dried cranberries

Method:

1. Beat egg whites and sugar to a stiff foam. Add liquorice powder and put half of the cranberries in.
2. Place the mixture in a pastry bag with a smooth tip. Pipe hearts of two “drops” and place a dried cranberry in the middle of each one.
3. Bake for  ca. 1 hour in an oven heated to 90-100 C. Let cool on a wire rack and store in a dry place.

Dark Chocolate with Pecans (Mørk chokolade med pecannødder)

 

 

This recipe was found on Mad og Bolig

 

4-6 servings
300 g dark chocolate
50 g roasted, salted pecans
½ dl chopped candied ginger
50 g light sultana raisins

Method:
Chop the chocolate finely, and melt over a water bath. Pour the melted chocolate out onto a piece of parchment and form into desired shape and thickness with a palette knife. Chop the pecans, and distribute atop the chocolate. Add the ginger and raisins. Refrigerate until it’s set.

Christmas Kisses (Jule-Kys)

 

 

This is Bo Bech’s recipe and it was published on Politiken

 

100 g gløgg-essence cooked down to 50g
60 g egg whites
10 g powdered sugar

 

Beat the egg whites and powdered sugar to a foam and add the warm reduced essence.

 

The mixture is beat cold (room temperature) until stiff and piped out into the desired shape.

 

Now they need to dry in a warm place (50C) until they become completely dry or crisp.

Mette Blomsterberg’s Coco-Gingers (Mette Blomsterberg coco-gingers)

 

 

Coconut, ginger, and dark chocolate? Sounds like a winner to me! The recipe was published on Mad og Bolig

 

Makes about 15

4 eggs
300 g sugar
300 g dessicated coconut
100 g pure raw marzipan, shredded
3 tsp grated ginger
dark chocolate

Mix all ingredients except for dark chocolate together. Cover, refrigerate for 1 hour. Form small mounds out of the mixture with your hands (refer to the photo) – dip your fingers in a little water to make it easier. Place the mounts on a parchment lined baking sheet with some distance between them. Bae at 175 C until lightly golden, about 10-15 minutes. Cool completely in the fridge. Dip the bottoms in tempered dark chocolate (or, go nuts and dip them completely! It’s up to you! You don’t have to dip them at all if you don’t want to!) Store in the fridge, covered.

Marzipan Balls with Lemon, Raspberry, and White Chocolate (Marcipankugler med citron, hindbær og hvid chokolade)

 

Another one that would either make a great gift or a lovely treat at a holiday party. The recipe is from Mad og Bolig

 

Makes about 20

 

100g marzipan
1/2 (organic) lemon
75g Amedei Toscano White or another white chocolate of high quality
1 dl powdered sugar
100g Amedei Toscano White or another white chocolate of high quality
Freeze-dried raspberries

 

Soften the marzipan in a bowl. Add grated rind (reserve a little bit for garnish) and the juice from the lemon. Melt 75g white chocolate over a water bath and mix it into the marzipan. Add powdered sugar a little bit at a time (Seriously, a very little bit at a time. The mass should be quite firm, yet maintain its softness.) Place the marzipan mixture in the fridge for a half hour. Form small balls out of it. Melt the rest of the white chocolate, temper it, and dip the balls into it. Place them on a parchment lined baking sheet once dipped. Garnish with powdered freeze-dried raspberries and grated lemon rind. 

Nougat Nuts with Raspberry Dust (Nougatnødder med hindbærstøv)

 

 

These would make a wonderful holiday gift! They’re not too difficult to make, either, which makes them all the better! I found the recipe on Mad og Bolig

 

Makes 20

 

20 hazelnuts
75g nougat (I’d recommend using Odense Soft Nougat, which can be purchased here or at other Scandinavian import shops)
Freeze-dried raspberries, pulverized to a powder (or, you can just buy a can of freeze-dried raspberry powder)

 

Roast the hazelnuts at 200 C for 5-10 minutes and rub them in a clean towel to remove the shells. Divide the nougat into 20 equal pieces and press a hazelnut into each nougat piece. Form the pieces into balls, and roll them in the freeze-dried raspberry powder.