Mozart balls with pistachios
Nougat, pistachio marzipan and chocolate – a combination that never gets old. You can only get the real original in Salzburg, but the homemade version is very authentic. Mozart balls are a more labor-intensive type of unbaked candy, but they are worth it.
Ingredients · Servings For about 35 balls
- 100 g peeled almonds
- 80 g pistachios
- 180 g powdered sugar
- 3 tbsp condensed milk
- 2 PL griot
- 150 g nugget
- 200 g dark chocolate
- 35 pcs pistachios
Method · 1 h 10 min
- Blend the almonds and pistachios until smooth. Mix with the powdered sugar and finally add the condensed milk, griotka or amaretto and almond extract and work into a compact mass.
- Dust your hands with powdered sugar and shape the nougat into about 35 small balls. Work as quickly as possible, as the nougat will melt a little in your warm hands.
- Spread them out on a baking sheet lined with baking paper and put them in the freezer for a while. Then wrap each ball in the pistachio-marzipan mixture and put them back in the freezer before melting the chocolate.
- Melt the chocolate in a bowl over a pan of simmering water. Dip a ball of chocolate onto a skewer and let it drip onto a wire rack.
- Carefully pull the skewer out, drop the chocolate into the hole and cover with pistachios.
- Place each ball in a paper basket. Store the finished balls in the refrigerator.