Chokladbollar/Kokosbollar/Graddbullar/Mumsmums

MarieFromSweden's Note:

Good things come with many names. Swedish treat but also very common in Denmark. I've posted this to a recipe request. They are very easy to make and easy to eat as well! If you can't get hold of thin wafers, use very thin sugar cookies--the one's that you can roll the dough into a log and cut very thin slices to bake. I give the mesurements in ml and grams. Use an electric whisk for the best fluffy mixture, I use my Kitchenaid. These make 40 according to the recipe, but that depends on how big a base you use and how high you make them. Enjoy!

• Total Time: 45 mins
• Prep Time: 45 mins
• Cook Time: 0 mins

Ingredients:

Servings: 40

• 1 egg white
• 450 ml white sugar
• 50 ml powdered sugar
• 1 ½ tablespoons gelatin , powder plus
• 150 ml boiling water
• smorgasran or thin wafers
• 300 g dark chocolate , plus
• 1 teaspoon oil or 1 teaspoon butter
• coconut, shredded or crushed nuts

Directions:

1. Whip the egg white with the two sugars just to blend.
2. Stir the gelatin powder to dissolve in the boiling water.
3. While beating the egg/sugar mixture pour the gelatin in a thin stream into the mixture.
4. Whip to a fluffy and firm meringue for 25-30 minutes.
5. Take a glass or a cookie cutter and take out round bases from the wafers.
6. Spoon the mixture onto the bases or use a piping bag for better looking treats.
7. Put them in the refrigerator to dry out on the surface--can take 30 minutes to a couple of hours.
8. Melt the chocolate in a big enough bowl so that you can get the balls in sidewise.
9. Hold them by the base and dip the balls in the chocolate one side at a time.
10. Do not dip the base because it will just get wet.
11. Sprinkle the chocolate with coconut or crushed nuts and let stand to get the chocolate to harden.
12. Store in a airtight container or in the refrigerator and they freeze really well.