German Schokokuss Sweets

German Schokokuss Sweets

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German Schokokuss Sweets

The German Schokokuss Sweets are made with beaten egg whites and sugar syrup, covered with dark chocolate. The Schokokuss is also known as Schaumkuss or Topkuss in Germany.

Ingredients for German Schokokuss Sweets:

  • 100 g (3.52 oz) of pasteurized egg whites (available at grocery stores)
  • 200 g (7.05 oz) of sugar
  • 1 heaped teaspoon of the gelatin
  • 1 tablespoon of water for the gelatin
  • 3 ½ tablespoons of water for the sugar
  • 12 ice cream cups OR very thin round cookies OR plain water crackers without flavor OR Backoblaten (waffles) round 5 cm available here (I prefer the Backoblaten)
  • 140 g – 200 g (4.93 oz – 7.05 oz) of bittersweet chocolate, white chocolate, dark chocolate (depending on what waffle or cookies are used)
  • 1 teaspoon of shortening OR coconut oil

Ingredients German Schokokuss Sweets

Preparation of German Schokokuss Sweets:

Mix the gelatin with 1 tablespoon of water in a container and let it soak for about 5 minutes. Beat the egg whites with an electric hand mixer until stiff. In a saucepan mix 3 ½ tablespoons of water with the sugar and place it on the stove. Bring it to a boil, while constantly stirring with a cooking spoon. Let it boil for about 1-2minutes, until the syrup is clear or has reached the temperature of 120°C – 130°C (248°F – 266°F). Slowly add the hot syrup to the beaten egg whites while constantly stirring until creamy. Place the gelatin with the container in a saucepan with water (bain-marie) and heat it up until the gelatin is dissolved. Add the gelatin to the egg/sugar mixture and beat.

      

Fill the egg mixture into a decoration bag using a tip with a large hole. Let it cool in the refrigerator for about 10 minutes.

If you are using the ice cream cups, melt the chocolate with the shortening or coconut oil in a bain-marie until it has melted. Cover the inside of the ice cream waffles with the melted chocolate and let it harden. Fill the waffles with the egg mix about 2 ½ cm (1 in) above the edge of the waffles. Dip the filled waffles in the melted chocolate and let them dry.

                     

If you are using thin cookies, crackers or Backoblaten (waffles), place them on baking paper and press the egg cream onto the Backoblaten as shown in the picture below. Let them harden for about 10 minutes in the refrigerator. Melt the chocolate and shortening or coconut oil in a bain-marie until the chocolate has melted. Cover the cream with the melted chocolate using a spoon.

Preparation of German Schokokuss Sweets                     

Store the German Schokokuss Sweets in the refrigerator.

German Schokuss Sweets

 

  • Carmen Held

    Thank you! I made these the other day, and they turned out great!

    • The Oma Way

      Carmen, thank you for your feedback. I am glad, you liked them. I had to make them several times, because they never last.

  • Leana Honebrink

    Are these something that I can make the day before? Also they sweet?

    • The Oma Way

      Leana, they are sweet and yes you can make them a day before, but keep them in the refrigerator. I made them several times and had some leftovers for 5 days in the refrigerator. They still were very good and tasted like fresh.

      • Leana Honebrink

        What thin cookie would you recommend to buy to use? That I cud find at a wal-mart

        • The Oma Way

          Leana, you can try either the ice cream cups or the table water crackers without any flavor from Carr’s.

    • The Oma Way

      Leana, I prefer the Backoblaten (waffles) which you can order online. The ice cream cups are easier to fill, but they are also very sweet. Yours, Oma

  • Ils Beth

    can’t wait for them . tomorrow I will make them.got everything today.Thanks for Postin them.how long will the last? do you know? I will have do make a big patch for a lot of Folks.

  • Ils Beth

    I did it but did not com out right the obladen was not working right the fom was good but the chocolate would not cover every thing . i would never use obladen again.

    • The Oma Way

      Ils Beth, it is a bit tricky and takes some practice to cover the Schokokuss with the chocolate. The easiest way are the ice cream cups.