Mozartkugeln

(*) Ingredients for 10-15 Mozartkugels.

Cut the cold nut-nougat mixture into small cubes and chill repeatedly.

Meanwhile, knead the marzipan with sugar water or kirsch until a smooth dough is formed. Later add the chopped pistachios and use just as much sifted powdered sugar as you like. Caution: If you use a lot of powdered sugar, the balls will be too sweet.

From the marzipan dough – on a smooth work surface sprinkled with powdered sugar – form a thick roll, 3-5 cm ø. Later cut this roll into as many pieces as balls are planned. Rub your hands with powdered sugar and press a small hole in each marzipan piece with your finger. Then fill in a piece of nougat and shape everything together into a ball.

Finally, melt the chocolate icing in a bain-marie and dip the balls in it, later dry them.

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Tip: Use better chocolate – the better the result will taste!

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