Tilbake til oppskriften på norsk !
I’ve made tried to make this so many times, to find the right consistency. Expereminting with ingredients. This time I have «found» what I’ve been looking for.
I really hope you will like them 
Make chocolate cups:
- 14-16 small water balloons
- 200 grams chopped chocolate
- 150 grams coconut
Fist you have to blow up the balloons. Do not make them to big.
Melt half the chocolate in double boiler.
Take the bowl off the heat and stir in the remaining chocolate. Stir a couple of minutes until everything is melted and smooth.
Press half the balloon gently into the chocolate.
Let excess chocolate drip off before rolling the balloon in coconut.
Put them on baking paper in the refrigerator until chocolate sets.
Cut a hole up at the knot of the balloon so the air can slowly exit .If you pop the balloons, the chocolat cups can crack.
The cups can be made days in advance.
Making soft meringue:
The most important, is to measure all the ingredients, and boil water to your double boiler.
- 5 large egg whites or 6 small ones.
- 2 tablespoons sugar (I)
- 270 grams sugar (II)
- 60 ml water
- 30 grams glucose, bought at the pharmacy
- 6 gelantin plates
Crack eggs and separate the yolk from the white. The plums can be saved to make something else .
Pour sugar (II) in a saucepan and pour in the water.
Add glucose.
Turn on the heat and let it a simmer.
Use a cany thermometer and simmer until temperature reaches 265 F degrees.
Let gelantin soak in cold water for 8 minutes.
Whip the egg whites to soft peaks, slowly add sugar (I) stil the machine on high speed . Whip for 3 minutes more.
Turn the speed down to medium , and add the hot sugar syrup. I have no picture of this step, because I didn`t wanted to be a «stuntman» and photographer, at the same time I’m working with sugar syrup that has such high heat.
Turn peed to high again and whip for 3 minutes.
Squeeze as much water as possible from the soaked gelantin. In the bowl of a double boiler, melt the gelantin.
Turn down to half speed again and pour in gelantin.
Whip for 3 minutes on high speed.
Now it’s mostly done
Just turn down the speed to medium, again 🙂 , and whip until the meringue reash room temperatur.
Prepare to fill the chocolate cups. I useed a piping bag and large open star tip.
You can also use a zip lock bag , and cut off a corner, as your piping bag.
Store in fridge, stays fresh for 5 days.
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