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Schokokuss (Chocolate-Covered Marshmallow Kiss)

20 servings

Ingredients

• 4 pcs Egg whites
• 200 g Sugar
• 50 ml Water
• 4 sheets Gelatin
• 200 g Dark chocolate coating
• 20 pcs Round wafer bases (~5cm)

Instructions

1. Soak the gelatin in cold water.
2. Bring the sugar and water to a boil in a saucepan and simmer without stirring until the syrup reaches the thread stage (about 118 °C / 244 °F) on a candy thermometer.
3. Meanwhile, beat the egg whites until stiff.
4. Pour the hot syrup into the egg whites in a thin stream while beating constantly.
5. Continue beating until the mixture has cooled, turned glossy, and is very firm.
6. Squeeze out the gelatin, warm it slightly, and stir it in, then whip briefly once more.
7. Fill the foam into a piping bag and pipe large domes onto the wafer bases.
8. Chill for at least one hour until set.
9. Melt the chocolate coating over a bain-marie, dip the foam domes completely, let them drain on a wire rack, and allow to set completely.
10. A note on the name: in Germany and Austria this treat used to be called "Negerkuss" or "Mohrenkopf" — names now recognized as racist, which manufacturers have replaced since the 1990s/2000s with "Schokokuss" (chocolate kiss) or "Schaumkuss" (foam kiss).

Recipes from around the world whose name contains the word "kiss" (or a foreign-language equivalent).