Small Mozartkugeln

Name: Small Mozartkugeln
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 80 g Pistachio kernels; 250 g Marzipan raw mass; 3 TABLESPOONS Rose water; 63 Milk chocolate balls (=1 pallet); 125 g Nut Nougat; 300 g Whole milk couverture; 63 golden sugar pearls; 1 small freezer bag

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

80 g Pistachio kernels
250 g Marzipan raw mass
3 TABLESPOONS Rose water
63 Milk chocolate balls (=1 pallet)
125 g Nut Nougat
300 g Whole milk couverture
63 golden sugar pearls
1 small freezer bag

Directions

1
Finely grind 60 g pistachios. Mix the raw marzipan mixture, pistachios and rose water to a creamy mixture. Pour into a piping bag with perforated spout. Pour into the praline balls so that they are well half full.
2
Heat the nougat in a water bath until the mixture is thick. Pour into a freezer bag and cut off a small corner. Pour the nougat into the balls, filling them to the brim. Leave to set in the fridge for 1-2 hours.
3
In the meantime, roughly chop the chocolate coating, melt it on a hot water bath and let it cool down. Quarter the remaining pistachios lengthwise. To coat, reheat the chocolate coating. Dip the balls with the round praline fork briefly into the chocolate coating, tap them off and place them on a grid.
4
With 2 pistachio quarters each and a golden sugar pearl, decorate the still moist pralines. Let them set in a cool place. Place in small chocolate cuffs. Makes 63 pieces.