Nougat nut balls

Name: Nougat nut balls
Cook time: 1 h
Total time: 1 h
Yield: 63
Ingredients: 150 g Whipped cream; 125 g firm nut-nougat mass; 50-60 g crushed hazelnuts; 1 Layer of whole milk hollow balls with waffle base (63 pieces/5 g each); 7-10 Tbsp approx.10 pistachio kernels; 125 g Dark chocolate coating; 15 g Coconut oil; 15 Hazelnut kernels without skin; 15 Almond kernels without skin; 20 Pine nuts; 1 TABLESPOON ground pistachio kernels; possibly baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 63

150 g Whipped cream
125 g firm nut-nougat mass
50-60 g crushed hazelnuts
1 Layer of whole milk hollow balls with waffle base (63 pieces/5 g each)
7-10 Tbsp approx.10 pistachio kernels
125 g Dark chocolate coating
15 g Coconut oil
15 Hazelnut kernels without skin
15 Almond kernels without skin
20 Pine nuts
1 TABLESPOON ground pistachio kernels
possibly baking paper

Directions

1
Heat the cream and remove from the heat. Cut the nut nougat into pieces and melt in the hot cream while stirring. Pour into a mixing bowl, let it cool down and refrigerate for 2-3 hours. Roast chopped hazelnuts in a pan without fat, take out immediately and let cool down. Whip the cooled nougat cream mixture with the whisk of the hand mixer for about 1 minute until creamy.
2
Stir in roasted hazelnuts. Pour the mixture into a piping bag with perforated spout (medium size, must fit into the opening of the hollow mould!). Pour the nougat-nut truffle cream into the praline hollow moulds and refrigerate for approx. 1 hour. Halve the pistachio kernels. Melt the chocolate coating and coconut oil coarsely chopped on a warm water bath. Leave to cool a little. Dip balls upside down into the chocolate coating and place them on a chocolate rack or a baking tray lined with baking paper. Immediately sprinkle each ball differently with a whole hazelnut or almond, halved pistachios or pine nuts and/or ground pistachios. Allow to dry.
3
Melt the chocolate coating and coconut oil coarsely chopped on a warm water bath. Leave to cool a little. Dip balls upside down into the chocolate coating and place them on a chocolate rack or a baking tray lined with baking paper. Immediately sprinkle each ball differently with a whole hazelnut or almond, halved pistachios or pine nuts and/or ground pistachios. Allow to dry. Keep in a cool and dry place for approx. 14 days