Zarbitter balls with clouds of pistachios
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
63
- 300 g Marzipan raw mass
- 150 ml Grand Marnier Liqueur
- 50 g crushed almonds
- 1 Pallet of plain hollow spheres (63 pieces)
- 50 g Dark chocolate coating
- 150 g white couverture
- 7-10 Tbsp Pistachios
- 7-10 Tbsp Freezer bag
Directions
- 1
Stir marzipan paste, Grand Marnier and ground pistachios until smooth. Fill into a piping bag with perforated spout and squirt into the hollow balls. Melt the dark chocolate coating in a hot water bath, fill into a freezer bag, cut off a small corner and spray the ball openings with it.
- 2
Smooth with a knife and let it set. Place the balls on a cake rack with the round side facing upwards. Melt the white couverture in a hot water bath, fill it into a freezer bag, cut off a small corner and decorate the balls in drops.
- 3
Halve the pistachios lengthwise and place one half on each praline. Results in about 63 pieces.
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