Homemade Mozartkugeln
The world famous chocolate confection that originated in Salzburg, Austria in 1890 in honor of Wolfgang Amadeus Mozart. Filled with marzipan, pistachio and nougat, they are irresistibly delicious!
Ingredients
- 1 batch homemade marzipan
- 1 batch homemade pistachio marzipan
- 1 batch homemade nougat , room temperature (this is critical for the nougat to be malleable so you can mold and shape it)
- 2 cups dark chocolate wafers or chips , melted (2 cups = 16 ounces)
Instructions
- The size for each ingredient will depend on how large/small you want your Mozartkugeln so these are general guidelines. *See step-by-step photos in blog post for visual reference.Pinch of some of the pistachio marzipan and roll it into a ball using the palms of your hands. Set aside. Scoop out some of the nougat and roll it into a larger ball than the pistachio marzipan, then flatten it into a disk. Set aside. Pinch off some of the almond marzipan and roll it into a larger ball than the nougat, then flatten it into a disk. Take the pistachio marzipan ball and set it on the disk of nougat. Close the nougat around the pistachio marzipan and roll it into a ball. Now set the pistachio-enclosed nougat ball onto the disk of marzipan. Close the marzipan around the nougat ball to fully enclose it and then roll it into a ball in the palms of your hands.If you're making round Mozartkugeln which will require impaling them on a skewer for dipping into the chocolate, I recommend chilling the prepared balls for at least an hour before dipping them in chocolate. This will firm up the kugeln help prevent them from sliding down the skewer while you're waiting for the chocolate to set because the ingredients are too soft and the weight of the kugeln are too heavy. If you're not making round kugeln and plan on dipping and setting them on a flat surface to dry then there's no need to chill them first.
- Dip the kugeln in the melted chocolate to thoroughly and evenly coat them, letting the excess chocolate drip off.If using skewers stick the bottom ends of the skewers into some styrofoam to keep them upright while the kugeln are drying, making sure the kugeln don't touch each other. I recommend placing them in the fridge where they will dry more quickly which will help prevent them from sliding down the skewer over time.If you're not using skewers, place the chocolate dipped skewers onto a lined cookie sheet or other surface until set.To make these all the fancier you can wrap them individually with regular or gold foil.
- These will keep for a couple of months stored in the fridge in an airtight container (even longer if the marzipan is made with liquid sweetener instead of egg white). Note: This will make about 18 Mozartkugeln and you'll have some pistachio marzipan and nougat left over. If you double the regular marzipan recipe and the dark chocolate chips you'll have enough of the pistachio marzipan and nougat left to make around 30 Mozartkugeln total.
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