Schokokuss - cut

Schokokuss - cut

On a recent trip to Solvang we had a chance to try the Danish version of this treat known by many different names. This treat is hard to describe. It’s a light creamy puff covered with chocolate sitting on a little waffle/wafer.

I decided to try to make these at home. So I looked around the internet for recipes. There are numerous versions around. Here is what I ended up using:

200ml (6 3/4 oz) water
300 gr (10 1/2 oz) sugar

Make a syrup by boiling the cold water while dissolving the sugar in it and set aside.

~20g (2/3 oz) powdered gelatin
100 ml (3 1/3 oz) boiling water
1 package (~2 tsp) vanilla sugar (they have this in European grocery stores, if not available just add a little vanilla extract).

Mix the gelatin with the boiling water to dissolve it and add the vanilla sugar.
Now combine the syrup and gelatin mixture and let it cool completely to room temperature.

Once cool beat the mixture until it is really stiff, this may take some time (10-15min). I used an ice cream scoop to form the little “balls” and placed them on a greased parchment sheet (see picture below). Let the “ball” rest for about 30 min.

Schokokuss - plain

Schokokuss without chocolate

150 g ( 5 oz ) double chocolate bittersweet chocolate chips
90 g ( 3 oz ) coconut butter

Melt the chocolate and add the coconut butter. Dip the little “balls” in the chocolate handling them with two spoons or forks. Then place them on individual waffles/wafers a thin cookie will also work in a pinch. For a topping I sprinkled grated coconut or ground pistachio nuts on the still wet chocolate (see picture below).

This recipe makes quite a few of these treats, depending on size.

Schokokuss with Pistachio and Coconut topping

Schokokuss with Pistachio and Coconut topping

4 thoughts

  1. Definitely have to try this out for Easter. Wonder if there’s a way to turn them into bunnies. Also need a wheat free substitute for the cookie part.

  2. Just wondering does the recipe use powdered or leaf gelatin? If it is powdered should less leaf gelatin be used or will it only work with powdered? Thanks for any help you can give!

  3. TheChef

    June 2, 2013

    I used powdered gelatin. The post is updated now.

  4. Will try your idea on making balls and then dipping in chocolate before setting on wafer/cookie… I, however, discovered incredible FLUFF in the jar that is use for all kinds of baking projects… Today for the first time I licked the spoon that had a nice sized bit of the fluff still in it and discoved: this tastes like the Mohrenkopfe that I used to eat in Germany… Over 30 years ago!! I will make t he balls out of the Fluff, dip,a nod set on wafers… Thank you for your post!!


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