Beschuit met Muisjes is traditionally served as a celebration for newborn babies. A toasted, dry type of bread is slathered in butter and topped with muisjes (literally translates to mice): small aniseed balls in a sugary coating. Blue for boys, pink for girls.
These chocolates are part of the Dutch chocolate series and they’re filled with a crunchy cookie layer and mashed up muisjes.
This recipe does not include how to make the shells. You can find instructions in the Tips and Tricks under the Kitchen Log. I made the shells for these chocolates from white chocolate.
If you cannot find muisjes you can substitute with aniseed powder and sugar, but I have not yet tried myself and cannot yet provide you with an alternative recipe.
Ingredients:
For the muisjes:
- 20gr muisjes
- 45gr white chocolate
- 10gr sorbitol
- 30gr heavy cream
For the cookie:
- 20gr brown muscovado sugar
- pinch of salt
- 16gr soft butter
- 18gr flour
- 34gr milk chocolate
- 15gr cocoa butter
Makes enough for 1 full mould
Recipe:
Make the muisjes ganache:
Heat the cream to 80-90°C. Pour this over the chocolate and sorbitol and leave for a few minutes to soften the chocolate. Take a stick blender and blend the ganache until smooth and shiny.
Pulverise the muisjes to a fine powder and blend this into the ganache.
Pipe the muisjes ganache into the moulds when the temperature is under 30°C or the shell will melt. Fill about half the mould with the muisjes ganache.
Make the cookie layer:
Combine the sugar, salt, butter and flour in a bowl. Combine well.
Push the cookie mix thinly onto a baking sheet and bake for about 15min on 170°C or until done.
Leave the cookie to cool.
Heat the milk chocolate to 45-50°C. Stir the cocoa butter chips (if yours came in a block, chop it down first or it won’t melt) into the milk chocolate. Stir well.
Chop the cookie to a powder – easiest in a mini chopper – and stir this into the chocolate.
Pipe the cookie on top of the stroop. Leave 1-2mm for capping.