Easter family get-togethers are great. For one, it’s always good to see your family, but also Easter bunnies bring a lot of chocolate. We’ll skip the dressing up part this time, however, we decided to make a box of chocolates. Chocolate marzipan truffles or our version of Mozartkugeln to be exact. I’ve read the expression Mozart-Balls in other places, but found it to give a wrong impression. The process of making them is rather unspectacular, but takes some time.
The core is made of the nougat. Form little balls, about the size of a 5 pence coin, total amount should be round 36 pieces.
Mix the marzipan, icing sugar, the kirsch shot and the crushed pistachios (I used a mortar, the final size of the nuts is up to you) , save some nuts for decoration. I guess, one can use any kind of fruit schnapps, at least I would think so. Form a long roll of dough and cut it in 36 pieces. Coat each nougat ball with a layer of the marzipan mix and form nice marbles. Set aside.
Melt the milk chocolate coating over a bain marie and cover each ball with a thin layer of chocolate. Chocolate dipping forks are very helpful here. We weren’t sure on the proper translation of this devilish looking tool, then stumbled over this thread and were reassured :)
To allow them to dry, I first cover a plate with plasic wrap, after some really annoying experiences trying without. I also used a special grid in the past, which gave the most devastating results…never again. Let them cool in the fridge for half an hour. Be sure to have a secret hiding place…
Couldn’t resist to capture first impressions of spring in Munich. So many crocuses…
Recipe source: loosely based on Mozartkugeln
Required time: takes about 45 minutes (without chilling)
80g icing sugar
a shot kirsch/kirschwasser (fruit schnapps)
150g dark or milk chocolate coating