Mozartkugel

80
Servings
2h
Prep Time
1 1/2h
Cook Time
3h
Ready In


"A sweet treat from Austria - Mozart Spheres... A lot of work, but worth it!"

Original recipe yields 80 servings
OK
  • FOR PISTACHIO CORE
  • FOR TRUFFLE LAYER
  • FOR NOUGAT LAYER
  • FOR DARK CHOCOLATE COATING

Nutritional

  • Serving Size: 1 (32.4 g)
  • Calories 118.9
  • Total Fat - 5.3 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 6.5 mg
  • Sodium - 16.1 mg
  • Total Carbohydrate - 17.2 g
  • Dietary Fiber - 1 g
  • Sugars - 15.2 g
  • Protein - 1.3 g
  • Calcium - 16.5 mg
  • Iron - 0.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Put the pistachios in boiling water for 3 minutes. Drain and remove skins.

Step 2

Spread out on a baking tray and bake at 350ºF for 8 minutes.

Step 3

Blend in a food processor or with an immersion blender until mixture resembles very fine crumbs.

Step 4

That.

Step 5

Place the sugars and egg in bain marie and stir continuously over medium heat for about 10 minutes until the mixture thickens.

Step 6

Remove from the heat, stir in the pistachio powder then bring together with your hands until you have a firm paste.

Step 7

Wrap with clingfilm and refrigerate for 10 minutes.

Step 8

Roll the pistachio marzipan into 80 pea-sized balls, then place in the freezer while you make the truffle layer. (There will be excess marzipan left over wrap in clingfilm/saran wrap and refrigerate for use in another recipe)

TO MAKE THE TRUFFLE LAYER


Step 9

Place the chocolate in a microwaveable bowl heat for ten seconds, then stir. Repeat until the chocolate is melted.

Step 10

Stir in the cream until you have a ganache type consistency and refrigerate for ten minutes.

Step 11

Take a piece of the chocolate a fraction larger than a hazelnut, roll into a ball, flatten into a disk and then wrap around one of the pistachio spheres.

Step 12

Repeat until you have wrapped all 80. Insert a cocktail stick into each and place in the freezer while you make the nougat.

TO MAKE THE NOUGAT LAYER


Step 13

Put the sugar, glucose, honey and water in a saucepan. Stir to combine and then heat gently without stirring until the sugar has dissolved.

Step 14

Brush down the sides of the pan with a wet pasty brush and increase the heat slightly. Cook until you hit 240ºF on a sugar thermometer.

Step 15

While the liquid is heating to temperature, beat the egg whites in a very large heat proof bowl until soft peaks form.

Step 16

With the whisk still running, pour the sugar/honey mix into the egg whites in a very very slow stream until fully incorporated. Continue whisking for five minutes until the mixture is fluffy and thick. Leave to cool to room temperature (about 45 minutes).

Step 17

Stir in enough icing sugar into the nougat so that you can pick it up without it sticking to your fingers.

Step 18

Press it out flat with your fingers, cut it into strips and wrap around the truffle/pistachio spheres, rolling them in your hands so they keep their spherical shape.

Step 19

Stand them upright by inserting the cocktail sticks in some styrofoam blocks or a box.

TO MAKE THE DARK CHOCOLATE COATING


Step 20

Place the chocolate in a microwaveable bowl and heat for ten seconds, then stir. Repeat until the chocolate is melted.

Step 21

Dip the mozartkugeln in the chocolate and return to the polystyrene/box stands for them to dry.

Tips & Variations


  • Bain marie or
  • Improvised bain marie: put a heatproof bowl upside down inside a large saucepan. Place a second bowl on top of the first and fill the saucepan with water to just below the bottom of the second bowl .