Mozart cream with marzipan-chocolate hearts

Name: Mozart cream with marzipan-chocolate hearts
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g firm nut nougat; 7 TABLESPOONS Milk; 50 g Pistachio kernels; 350 g Whipped cream; 200 g Marzipan raw mass; 200 g Dark chocolate coating; 10 g Coconut oil; 7-10 Tbsp Icing sugar; 7-10 Tbsp Cocoa powder

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

Those who like Mozartkugeln will love this dessert with nougat cream, marzipan and pistachios! For guests, the dessert is served in a glass and decorated with hearts.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g firm nut nougat
7 TABLESPOONS Milk
50 g Pistachio kernels
350 g Whipped cream
200 g Marzipan raw mass
200 g Dark chocolate coating
10 g Coconut oil
7-10 Tbsp Icing sugar
7-10 Tbsp Cocoa powder

Directions

1
Cut the nougat into cubes. Melt with milk over a warm water bath. Pour into a bowl and let cool a little. Chop the pistachios. Whip cream until stiff, first stir 3 tbsp. into the nougat mixture.
2
Then fold the remaining cream and 30 g of pistachios into the nougat mixture. Fill cream into glasses. Sprinkle with remaining pistachios, up to 2 tsp. Chill for at least 2 hours.
3
Marzipan, roll out to a thickness of about 1 cm on a work surface dusted with icing sugar. Cut out approx. 6 small (approx. 4 cm Ø) and approx. 6 large (approx. 6 cm Ø) hearts. Knead the marzipan remains again and again and roll out again.
4
Chop the couverture, melt with coconut oil over a warm water bath. Dip marzipan hearts in it completely or partially, place them on a cake rack and let them dry. Sprinkle with remaining pistachios and allow to set.
5
Dust the cream with cocoa and decorate with marzipan hearts. Use the remaining hearts for other purposes.