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Mozart Balls

Indulge in these sweet, dramatic bites that blend marzipan, pistachio, and nougat, all coated in dark chocolate — a perfect treat for sharing.
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Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 pieces
Course: Candy, Dessert
Cuisine: Austrian, European
Calories: 150
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 batch marzipan
  • 1 batch pistachio marzipan
  • 1 batch nougat
For the coating
  • 2 cups dark chocolate wafers Melted for dipping

Method
 

Preparation
  1. Pinch some pistachio marzipan and roll it into a ball. Set aside.
  2. Scoop out some nougat and roll it into a larger ball than the pistachio marzipan, then flatten it into a disk. Set aside.
  3. Pinch off some almond marzipan and roll it into a larger ball than the nougat, then flatten it into a disk.
Assembly
  1. Take the pistachio marzipan ball and set it on the disk of nougat. Close the nougat around the pistachio marzipan and roll back into a ball.
  2. Place the nougat ball onto the disk of marzipan and close it around the nougat ball, rolling it into a smooth ball.
  3. Let the nougat sit at room temperature until soft enough to shape, then refrigerate for at least an hour.
Dipping
  1. Dip the kugeln in melted chocolate, allowing excess to drip off.
  2. Refrigerate to set. If using skewers, use styrofoam to keep them upright while drying.

Notes

Store in an airtight container in the fridge for up to two weeks. For longer life, freeze on a tray until solid, then pack in a sealed container for up to three months — thaw in the fridge before serving.