Homemade Chocolate Kisses
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- Cake icing, (chocolate) for the coating
- 0.5 tablespoon ½ gelatin
- 10 g water
- 3 egg whites
- 200 g suar
- 40 g water, for the syrup
- 10 waffles (ice cream cones) or wafers
Print Recipe
Pin Recipe Instructions
- First, the chocolate icing is melted together. But you can of course also use ready-made glaze.
- Let 3 g gelatine soak in 10 g water.
- Beat egg whites with an electric hand mixer until creamy, do not beat until stiff.
- Heat gelatin mixture in a water bath up to 70 ° C and dissolve, do not beat until stiff.
- Boil water and sugar in an open saucepan. Stir gently with a wooden spoon. Check the temperature with a thermometer. The water has to evaporate until the sugar solution has concentrated to reach 120 ° C.
- Beat the egg whites with the electric hand mixer and, meanwhile, let the 120 ° C sugar solution slowly run out of the saucepan and slowly into the egg whites.
- Mix the above carefully and then add the dissolved gelatin while stirring.
- Then stir cold by hand with the whisk while suppressing air.
- Place in the refrigerator for about 30-60 minutes until the mass has solidified.
- Splash the cold mass of snow onto the ice cream cones. This works best with a plastic nozzle with the large spray insert. You may be able to cut the opening of the insert a little larger.
- Homemade chocolate kisses can be a little flatter than bought ones. If the mass is piled up too high, it may run away to the side. Depending on the size, there will be around 8 to 10 pieces.
- If the mixture is too soft and runs off the waffle, either the protein-sugar ratio is wrong, the cooking temperature was not high enough, or you did not stir the hot sugar solution quickly and evenly enough into the egg whites.
- The egg whites are stabilized on the one hand by the cooled sugar content and on the other hand, the egg whites solidify at temperatures above 60 degrees C.
- The firmness of the gelatin is only achieved much later because the gelatin in this low concentration needs a very long time to set. Please do not try to increase the gelatine content, otherwise the chocolate kisses will get a consistency similar to wine gum.
- When the sprinkled egg whites hold well on the ice cream cones, the chocolate icing is melted and cooled down until it no longer feels warm when you test the temperature with your fingertip. Of course, the glaze still has to be really liquid. It is best to use a small bowl or a fireproof beaker (for approx. 200 to 300 ml). About it one puts e.g., 2 to 3 kebab skewers or a grid and places the chocolate kiss to be covered on it; then you slowly pour the liquid chocolate icing over it. The remaining glaze flows into the collecting vessel and can be used again. If the glaze is still too hot when it is coated, streaks will form.
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