Chocolate Foam Kiss

Schokoschaumkuss, often referred to as a “chocolate foam kiss” in English, is a beloved confectionery treat. It is one that holds a special place in the hearts of many across Europe, particularly in Germany, Austria and Switzerland. This delightful sweet is known for its light, airy texture and rich, chocolatey exterior, making it a favourite for both children and adults alike.

At its core, the Schokoschaumkuss consists of a soft, marshmallow-like foam. This is typically made from whipped egg whites, sugar, and gelatine. This airy filling is then perched atop a delicate wafer base, providing a pleasant crunch that complements the fluffy interior. The entire treat is enrobed in a smooth, glossy layer of chocolate, which can vary from dark to milk, and even white chocolate, depending on personal preference and regional variations.

The history of the Schokoschaumkuss dates back to the 19th century, where it first emerged in Denmark before spreading across Europe. Over the decades, it has become a staple at fairs, carnivals and Christmas markets, often evoking a sense of nostalgia among those who grew up enjoying them as a special treat.

One of the charming aspects of the Schokoschaumkuss is its versatility. While the classic version remains immensely popular, there are countless variations to explore. Some versions are filled with fruity flavours such as raspberry or strawberry. This adds a tangy twist to the sweet foam. Others might be sprinkled with coconut flakes or adorned with colourful sugar decorations, making them visually appealing and perfect for festive occasions.

In addition to being a standalone treat, Schokoschaumkuss are often used in creative desserts. They can be sandwiched between biscuits, incorporated into cakes, or used as a whimsical topping for ice cream sundaes. This adaptability has helped maintain their popularity through the years, as they continue to inspire culinary creativity.

Despite the modernisation of many confectioneries, the Schokoschaumkuss remains relatively unchanged, preserving its traditional charm. It stands as a testament to the enduring appeal of simple pleasures. Not to mention the joy of indulging in a sweet, airy bite encased in chocolate. These are ideal as a treat during a quiet afternoon, or shared among friends and family. The Schokoschaumkuss continues to delight and bring a touch of sweetness to everyday life.

Chocolate Foam Kiss

Schokoschaumküsse, or chocolate foam kisses, are delightful confections featuring a fluffy marshmallow filling atop a crispy wafer base, all coated in smooth chocolate. This recipe yields approximately 20 treats and requires about 1 hour of preparation and cooking time.

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Course: Dessert, Snack

Cuisine: Austrian, German, Swiss

Keyword: Biscuits, Chocolate, Chocolate Foam Kiss, Eggs

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 20 Sweets

Calories: 161kcal

Equipment

• 1 Cooking Thermometer for the marshmallow.

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Ingredients

 

MetricImperial

Base Ingredients:

• 20 medium wafers round 5 cm in diameter

Marshmallow Ingredients:

• 3 large egg whites free range
• 200 g granulated sugar
• 1 tbsp vanilla extract
• 1 tbsp lemon juice
• 1 sachet gelatine about 7g
• 50 ml water

Chocolate Coating Ingredients:

• 300 g dark chocolate or milk/white chocolate, if preferred
• 1 tbsp vegetable oil

Instructions

• Dissolve the gelatin in 50ml of cold water and let it sit for about 5 minutes to bloom.
  1 sachet gelatine, 50 ml water
• In a heatproof bowl, combine the egg whites, sugar, vanilla extract, and lemon juice.
  3 large egg whites, 200 g granulated sugar, 1 tbsp vanilla extract, 1 tbsp lemon juice
• Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water.
• Whisk continuously until the sugar has dissolved and the mixture reaches 70°C (use a kitchen thermometer for accuracy).
• Remove from heat and continue to whisk until the mixture forms stiff peaks and has cooled to room temperature.
• Warm the bloomed gelatin gently until fully melted and then slowly pour it into the marshmallow mixture, whisking constantly.
• Transfer the marshmallow mixture into a piping bag fitted with a large round nozzle.
• Pipe the mixture onto the wafers, creating a mound of marshmallow on each wafer.
  20 medium wafers
• Allow the piped marshmallow-topped wafers to set at room temperature for about 30 minutes or until they are firm to the touch.
• Melt the chocolate and vegetable oil together in a microwave or a double boiler until smooth and glossy.
  300 g dark chocolate, 1 tbsp vegetable oil
• Dip each marshmallow-topped wafer into the melted chocolate, ensuring it is fully coated.
• Place the coated treats on a wire rack to allow the chocolate to set.
• Let the Schokoschaumküsse sit at room temperature until the chocolate has fully set.

Notes

chokoschaumküsse can be enjoyed on their own as a delightful treat. They also make a great addition to dessert platters, can be used to decorate cakes, or served alongside coffee or tea for an indulgent snack.

Nutrition

Calories: 161kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 36mg | Potassium: 122mg | Fiber: 2g | Sugar: 16g | Vitamin A: 6IU | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 2mg