Schokoladenherzen (Chocolate Hearts)
Introduction:
Embark on a sweet journey to German childhood memories with these delightful German Chocolate Kisses, also known as Schokoküsse. A staple at kids' birthday parties in Germany, these treats are loved by adults and children alike. Far from being the same as the Hershey's kisses you might know, these homemade chocolate kisses combine a soft, fluffy marshmallow-like filling atop a crispy wafer, all encased in a thin layer of tempered chocolate.
Ingredients:
- Blattgelatine (leaf gelatine) or powdered gelatine (2 sheets or 1 tsp)
- 120 grams granulated sugar
- 50 milliliters water
- 2 large egg whites, room temperature
- A pinch of salt or a few drops of lemon juice (optional, for stabilizing the egg whites)
- 200 grams chocolate (dark, milk, or a mix of your choice)
- Wafer sheets (Oblaten)
- Additional water for melting chocolate and gelatine
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes (plus cooling time)
Equipment: Double boiler or microwave for melting chocolate, a mixer, a small saucepan, a round cutter for wafers, a piping bag
Servings: Approximately 19 Chocolate Kisses
Instructions:
1. Prepare the gelatine according to package instructions. If using leaf gelatine, soak it in cold water for a few minutes until soft. If using powdered gelatine, mix it with a small amount of cold water and let it bloom.
2. To make the syrup, heat a small saucepan over medium heat, combine the 50 milliliters of water and sugar, bringing it to a simmer until the sugar dissolves and the syrup begins to thicken slightly.
3. In a clean, grease-free mixing bowl, start beating the egg whites with a mixer. If desired, add a pinch of salt or a few drops of lemon juice. Beat until stiff peaks form.
4. Gently and gradually pour the hot sugar syrup into the beaten egg whites while continuing to beat. Mix until glossy and voluminous.
5. Dissolve the prepared gelatine in the hot syrup and egg white mixture, stirring well until completely combined.
6. Use a round cutter to cut circles from the wafer sheets, which will form the base of the Chocolate Kisses.
7. Pipe the egg white and gelatine mixture onto the wafers, creating a dome shape.
8. Place the filled wafers in the refrigerator to set for a bit.
9. Meanwhile, melt the chocolate with a little bit of water using a double boiler, ensuring the water doesn't touch the bottom of the bowl containing the chocolate. Allow it to cool and then gently reheat for tempering.
10. Once the egg white mixture is set, dip each Chocolate Kiss into the tempered chocolate, ensuring it's completely coated.
11. Place the chocolate-covered Kisses on a rack or parchment paper and allow them to set until the chocolate hardens.
12. Once set, store the German Chocolate Kisses in a cool, dry place or serve immediately for a sweet, nostalgic treat.
Remember not to rush the process, take care of each step with love, and you'll create a magical sweet reminiscent of German baking traditions.
This recipe has been adapted from "My German Recipes" and their YouTube channel. Visit https://www.youtube.com/@MyGermanRecipes for more delicious German-inspired treats.
#chocolate #german #homebaking #dessert #recipe
YouTube channel - My German Recipes: https://www.youtube.com/@MyGermanRecipes
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