Negerkuss, Mohrenkopf recipe???

[Lisa]

Does somebody have the recipe for the German Negerkuss, also called
Mohrenkopf?

[cap1...@hotmail.com]

In article <37506077...@news.mindspring.com>,

nop...@hotmail.com (Lisa) wrote:
> Does somebody have the recipe for the German Negerkuss, also called
> Mohrenkopf?
>

Erm, AFAIK Negerkuss (we call it Negerzoen) and Mohrenkopf (Moorkop)
are two quite different things.

A Negerzoen is a blob sweetened whipped eggwhite on a thin cracker,
this whole thing covered with an ultra-thin layer of chocolate.
You don't want to make these, you buy them...:-)

A Moorkop is a ball of puff pastry (cooked pastry) which,
after baking, is filled with sweetened whipped cream and covered
with melted chocolate or a chocolate glaze.

The latter is quite self-explanatory but let me know if you still
need a recipe.

Groetjes from Belgium,
Koos

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[Petra Hildebrandt]

cap1...@hotmail.com wrote

>Erm, AFAIK Negerkuss (we call it Negerzoen) and Mohrenkopf (Moorkop)
>are two quite different things.

Maybe in Belgium, but in Germany, both are the same, i.e. what you call
Negerzoen.

>A Negerzoen is a blob sweetened whipped eggwhite on a thin cracker,
>this whole thing covered with an ultra-thin layer of chocolate.
>You don't want to make these, you buy them...:-)

I have seen a recipe some time ago, cannot remember where, but I have to
agree: this is better store-bought than homemade.

Petra from Hamburg, Germany
who prefers Belgian truffles or patisserie

[Aina Nilsen]

I do have a recipe for something quite similar, the biggest problem is that
we use gelatin that we buy in small sheets here in Norway and the recipe
calls for 8 sheets. I must try to figure out how much that is in powdered
gelatine first. There is no eggs in it, the white stuff is sugar, water,
vanilla and gelatine. I will try to get back with a translation in a few
days

--
Aina

Petra Hildebrandt skrev i meldingen <3756...@news.uk.ibm.net>...

[MatCarter]

12 gelatin sheets = 1 ounce of powdered gelatin
according to what I learned in school.

My question, how does one make a ball out of puff dough?

[cap1...@hotmail.com]

In article <19990604104730...@ng-xa1.aol.com>,

matc...@aol.com (MatCarter) wrote:
> 12 gelatin sheets = 1 ounce of powdered gelatin
> according to what I learned in school.

Will this work for any brand of powdered gelatin?

> My question, how does one make a ball out of puff dough?

By dropping the dough by spoonfuls on a cookie sheet or using
a piping/pastry bag to pipe a similar shape.

The confusion is probably my fault: i meant to talk about the
type of pastry that you cook (cook water+butter, add flour, add
eggs 1 by 1) but probably got the official name wrong?

Groetjes!

[MatCarter]

that sounds like pate a choux, which is what eclairs are made of. or
profiteroles.

As fas as I know, but I try not to use powdered gel, I just convert recipes
to the number of sheets that I need.

[lendee]

Koos,

You're thinking of 'pate choux'.

Delores

cap1...@hotmail.com wrote in message <7jj17j$j5s$1...@nnrp1.deja.com>...

[cap1...@hotmail.com]

Delores & Mat,

Yes, that is what i meant!
Never considered using the french word :-)

Groetjes!
Koos

In article <UNc73.703$1k.1344@news2>,

[Sabine]

Hey, I have to have the recipe too!!! Please send to:
s...@istar.ca
Sabine

[Aina Nilsen]

I finally had time to translate the recipe,

The weight of the sheets is a bit different here, 12 sheets = 20 gr, a
little less than 2/3 oz I believe.

"Kokosboller" i.e. coconutballs is what we call them here in Norway

2 dl or 1 c less 2 tbs water
500 gr or 2 1/8 c sugar
8 sheets or 1 tbs + ts gelatin
1 dl or 1/2 c less 1 tbs boiling water
2 ts vanillasugar.

Mix the 2 dl water and sugar in a pan and let it boil slowly for 15-20
minutes while
stirring from time to time. Take the pot from the heat. Soak the gelatin
in water, free of excess water and disolve in the 1 dl boiling water. Mix
disolved gelatin and the vanilla into the sugar-syrup and let this cool
compleatly. Whip with a mix-master until it is very light, fluffy and
stiff, this might take some time. Use a spoon to make small balls and
place them on a greased paper. Let the balls stiffen further for another 30
minutes.

Decor:

150 gr / 5 oz semi sweet chocolate
90 g / 3 oz coconutbutter
grated coconut

Melt the chocolate and the coconutbutter together in a bain marie. Dip the
balls in this mixture using two forks. The roll them in the grated coconut
and place them back on the paper to let the chocolate set. Keep in a
refridgerator.

--
Enjoy
Aina

Sabine skrev i meldingen <375FAA11...@istar.ca>...

[weareing...@gmail.com]

On Saturday, May 29, 1999 12:00:00 AM UTC-7, Lisa wrote:
> Does somebody have the recipe for the German Negerkuss, also called
> Mohrenkopf?

Mohrenkoepfe are very different than what we actually call "Marshmallow" in English, which is what the recipe with gelatin is called. The German Mohrenkopf is made with Meringue (Egg Whites) and I too would love the recipe, but I think we need to keep looking online. Do NOT use the gelatin recipe (even if it is the powdered type) because it has a much chewier consistency than the Meringues (unbaked) -- do not bake them. I'm pretty sure they are mostly egg whites and lots of sugar and possibly some cream of tartar to stiffen the meringue when beaten. They must be piped or spooned onto a thin, light wafer (or . . . . into ice cream cones) and dipped into the right type of chocolate that is not thick when set. Hope this was helpful.

[weareing...@gmail.com]

PS: I am German and I live in Canada so I know the difference of what these above recipe ingredients actually will make. I have made homemade marshmallows and they are not what you are asking about. Trust me.