Nut Nougat Balls

Name: Nut Nougat Balls
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 63
Ingredients: 150 g Whipped cream; 125 g Nut nougat (firm to cut); 50-60 g crushed hazelnuts; 125 g Dark chocolate coating; 15 g Plate grease (e.g. Palmin); 10 Pistachio kernels; 7-10 Tbsp Hazelnuts, almonds, pine nuts and ground pistachios

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 63

150 g Whipped cream
125 g Nut nougat (firm to cut)
50-60 g crushed hazelnuts
125 g Dark chocolate coating
15 g Plate grease (e.g. Palmin)
10 Pistachio kernels
7-10 Tbsp Hazelnuts, almonds, pine nuts and ground pistachios

Directions

1
Bring the cream to the boil and remove from the heat. Dice the nougat and melt it while stirring. Let it cool down. Then cover and chill for 2-3 hours.
2
Roast chopped hazelnuts without fat. Cool down. Whip nougat cream with hand mixer for approx. 1 minute until creamy. Fold in roasted nuts. Pour into a piping bag with a perforated spout (medium size, must fit into the opening of the hollow balls!). Pour into the hollow spheres to the brim. Chill for approx. 1 hour
3
Coarsely chop the couverture and the plate-grease and melt in a hot water bath. Leave to cool a little. Halve the pistachio kernels
4
Dip the chocolates halfway into the chocolate coating with the opening facing downwards. Place on a chocolate rack or a piece of baking paper. Decorate the pralines with hazelnuts, almonds, pine nuts and pistachios. Allow to dry