Mozart balls with pistachios
Turrón, mazapán de pistacho y chocolate: una combinación que nunca pasa de moda. El auténtico turrón solo se puede encontrar en Salzburgo, pero la versión casera es muy genuina. Las bolas de Mozart son un dulce sin hornear que requiere más trabajo, pero merecen la pena.
Ingredientes · Raciones 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
Método · 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.
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.