Start by putting sugar, glucose syrup, and water into a pot and heat it up. The sugar mixture should reach 117 degrees Celsius (243 degrees Fahrenheit). Keep an eye on the temperature. I set our stove to 8 (my stove goes from 1 - 14) and it took about 30 minutes to reach 117 degrees.

When the sugar mixture reaches 110 degrees Celsius (230 degrees Fahrenheit), I start on the foam for the flødeboller.

Whisk egg whites and sugar into foam. I gave full throttle on my new, smart Ankersrum mixer. Let it whisk until the egg whites start to foam well.

Pour the syrup in a thin stream into the whisked egg whites while the mixer is running.

When all the syrup is mixed in, increase the speed to almost max. Now the foam should be whisked thoroughly to become firm, and this also cools the foam slightly. I find that a nice firm foam gives the best result, and it is also easier to pipe later. It takes about 10 minutes to whisk it firm. If you want to add flavor to your foam, now is the time to do so.

Prepare your piping bag with a nozzle and add the foam into the piping bag. I used a star nozzle, but you can also use a flat one. It's a matter of taste and depends on the look you're going for :-)

Arrange your bases (Marie biscuits) on a baking tray or board, where the piped flødeboller can sit to dry.

Now pipe mounds of foam onto each base. Make sure the foam reaches the edge of the biscuit and then slowly move the piping bag upward while piping the foam by giving the piping bag a light squeeze, creating a nice peak.

Place the flødeboller in the fridge. This will help ensure the foam doesn't come off the bases when the flødeboller are dipped in chocolate.

Make a bain-marie by filling a small pot with a little water. I use a small saucepan with about 3 centimeters of water and place a bowl over it that both fits tightly and can withstand the heat.

Add the chocolate to the bowl and let it melt. The chocolate should just melt, so stir it occasionally. It needs to reach about 32 - 33 degrees Celsius (91 degrees Fahrenheit) and then be taken off the heat.

Pour the melted chocolate into a wide, medium-high glass.

Take the chilled flødeboller out of the fridge and place them on the table.

Now the flødeboller should be coated with chocolate: Gently grab the base of the flødebolle and turn it upside down. Carefully dip the flødebolle into the glass of chocolate, all the way down to the base, so you also get a bit of chocolate on your fingers! Then gently lift the flødebolle out again and let the excess chocolate drip off before turning it back over and placing it to dry. NB: If the dipping technique isn't for you, you can also pour the chocolate over the flødeboller instead. This uses a bit more chocolate and the coating will be a bit thicker.

Once all the flødeboller are coated with chocolate, let the chocolate set.