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Chocolate Mounds

Chocolate mounds from Erken 1914: grated chocolate kneaded with almond paste, powdered sugar, and a little water, shaped into balls and dried a couple of minutes in a lukewarm oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 630 (falt i det fri)

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About the dish

Chocolate mounds are one of the many simple confectionery recipes Erken includes for Christmas and parties – no cooking, just kneading and a short drying in a lukewarm oven.

How to make it

  1. 1

    Knead the mass

    Grate the chocolate finely and knead it well together with the almond paste, powdered sugar, and water.

  2. 2

    Shape balls

    Shape the mass into round balls.

  3. 3

    Dry

    Put the balls in a lukewarm oven for a couple of minutes so they dry a little on the surface.

Changes from the original

"Unworked almond paste" has been kept as almond paste, "confectioners' sugar" as powdered sugar. The method has been divided into steps.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 761)~77% of the text changedremovedadded
250 g mørk gr. sjokolade (finrevet). 200 g gr. uvirket mandelmasse (ubearbeidet). 200 g melis. gr. flormelis 1 ss kaldt spiseskje koldt vann. Riv sjokoladen fint Sjokoladen rives fin og elt den godt eltes sammen med mandelmasse, melis mandelmassen, sukkeret og vann.. Form massen vannet. Dannes til runde kuler.. Sett kulene i lunken ovn kuler og tørkes et par minutter så de tørker litt på overflaten. i lunken ovn.

Note on Modernised

«Uvirket mandelmasse» er beholdt som mandelmasse, «flormelis» som melis. Fremgangsmåten er delt i trinn.

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Frequently asked questions

What are the chocolate mounds made of?
Four ingredients: 250 g chocolate, 200 g unworked almond paste, 200 g powdered sugar, and 1 tablespoon cold water.
How do you make them?
The chocolate is grated finely and kneaded together with the almond paste, the sugar, and the water. The mass is shaped into round balls that are dried a couple of minutes in a lukewarm oven.
Why should they only go in a lukewarm oven for a few minutes?
The balls should not be baked, only dried slightly on the surface. If the oven is too hot, the chocolate melts and the balls lose their shape.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 630, in the chapter on confectionery and marzipan.

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