Mozartkugel

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.