Created in Salzburg around 1890 by the confectioner Paul Fürst, with a pistachio marzipan center, a nougat layer and a dark chocolate shell. Serve it with espresso.
Mozartkugel (Pistachio Marzipan and Nougat Chocolates)
Dessert
Candy confections
Medium
Your note
Edit
A round chocolate praline of green pistachio marzipan wrapped in hazelnut nougat and dipped in dark chocolate. This is a home-scale version built from prepared marzipan and nut paste. Makes 16 pralines in about 4 hr 5 min.
Prep
75 min
Cook
20 min
Cooling
2 hr 30 min
Total
4 hr 5 min
Yield
16 pralines
Diet
Gluten free
Ingredients
Adjust yield
pralines
Scales from a half to a double batch; give a bigger batch a little more time.
- 5 ½ oz (150 g)marzipan or almond paste
- ⅔ cup (60 g)ground pistachios, very fine
- 1 ½ tsp (10 g)light corn syrup
- ⅔ cup (80 g)hazelnut paste
- 3 oz (80 g)milk chocolate, melted
- ¼ cup (30 g)powdered sugar
- 10 ½ oz (300 g)dark chocolate (60 to 70 percent), chopped
Fresh ingredient guides
Baking tools for this recipe
Instructions
- Knead the marzipan with the ground pistachios and corn syrup until a smooth, evenly green paste forms. Divide into 16 pieces of about 13 g and roll into balls. Chill 30 minutes.
- Make the nougat: stir the hazelnut paste, melted milk chocolate and powdered sugar together until smooth, then chill 20 minutes until pliable.
- Divide the nougat into 16 pieces of about 10 g, flatten each and wrap around a marzipan ball, smoothing the seam into a round ball about 1 inch (2.5 cm) across. Chill 30 minutes.
- Melt two-thirds of the dark chocolate to 115 F (46 C). Remove from the heat and stir in the remaining third until it cools to 88 to 90 F (31 to 32 C) and is smooth.
- Skewer each ball with a toothpick and dip into the chocolate, tapping off excess. Stand the picks in a block of foam or a cardboard box to set.
- Pull out the picks and dab a little chocolate over the holes with a toothpick. Let set at cool room temperature for 1 hour.
Tips
- Chilled balls dip cleanly and don't melt into the chocolate.
- Hold the chocolate at its working temperature; reheat gently if it thickens.
- Use real pistachio paste for the greenest color.
- Good with espresso.
Made this?
Log it to keep your bakes, ratings and notes together in My Kitchen.
Be the first to share one.
How did it turn out?
Recipe FAQ
How long does it take to make mozartkugel (pistachio marzipan and nougat chocolates)?
Plan on 75 minutes of prep and 20 minutes of cooking, plus 2 hours 30 minutes to chill. The recipe makes 16 pralines.
How should I store mozartkugel (pistachio marzipan and nougat chocolates)?
Store in an airtight container in a cool place up to 2 weeks, or refrigerate up to 1 month.
Can I make mozartkugel (pistachio marzipan and nougat chocolates) ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Estimated · per serving
Nutrition
Per serving = 1 of 16 servings this recipe makes.
111
Calories / serving
6.2g
Fat
12.6g
Carbs
2.3g
Protein
10.0g
Sugar
Whole recipe (16 servings): ~1776 cal · 99g fat · 202g carbs · 37g protein · 160g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
Recipe Rating
0 commentsNo comments yet — be the first to share how this turned out for you.
Leave a comment