Food soundtrack: Sweet Emotion by Aerosmith
Growing up one of my favorite treats was chocolate foam kisses. These little dollops of heavenly cream fluff covered in a thin dark chocolate coating on a wafer. Its super heavy, rich and sweet in taste and makes you feel you are indulging in something very naughty. The minute you taste this you know it is bad for you but it just tastes so good you come back for more.
I have periods where I overdone my chocolate foam kisses and eaten 4 of them leaving me feeling sick, which is quite understandable if you ever tasted one. It is heavy but good.
I am still trying to learn how to make these on dollops on wafers but making it in a baking tray works just as fine. It can just be a bit tricky cutting up the hard chocolate to make pretty perfect serving squares, but I am not fuzzy about that.
Oh and the best thing. It is super easy to make.
- 4 egg whites
- 400 ml sugar
- 6 sheets of gelatine
- 100 ml hot water
- a few drops of vanilla
- 1 1/2 cup of semi-sweet chocolate chips
- 2 tsp butter
- shredded coconut for garnish
- Firstly you have to put the gelatine in cold water till it becomes soft, about 10 minutes. Squeeze out the excess water then pour over the boiling water till the gelatine melts and set aside
- With an electric whisk (with hand is very tiring) whisk the egg whites, I prefer to gradually add the sugar, then finishing off with the vanilla. Whisk till it become stiff and super fluffy.
- Stir in the gelatine in a thin long stream while still whisking. When the foam has become a stiff fluffy consistency pour it all on a baking tray and then set in fridge for 45 minutes or untill it become firm.
- Over a hot water bath melt the chocolate with the butter in a bowl till it becomes glossy. Let it cool a little bit before you pour the mixture and spread over the chilled and stiff creamy foam. Sprinkle it with desiccated coconut before setting aside in fridge allowing the chocolate to stiffen.
Now this is best kept in fridge, you can also freeze if you want to save some leftovers, but not for many days.
Do enjoy this heavenly indulgence.