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MOZARTKUGEL (MOZART BALLS)

  • Austria_MozartKugeln-Recipe

Firstly, we are aware that you were probably expecting an apfelstrudel or a sacha torte for the dessert course on the Austrian stop of our tour.  We know they taste delicious.  We know they photograph well.  However, in TheTasteTrail spirit or trying food we haven't tasted before we opted for the slightly less obvious mozartkugeln.

Not Mozart's balls, as funny as that would be to immature we, but Mozart Balls; so named after arguably Salzburg's most famous citizen Wolfgang Amadeus Mozart  The first mozartkugeln didn't appear until 100 years after Mozart's death so we can never be sure if he would have approved or even liked them  I like to think that he would have felt flattered by it, as i would be if somebody named their balls after me ...and now I have the 'chocolate salty balls' song from Southpark playing on repeat in my head.

It was a chap called Paul Furst who can, (could, he's long dead), claim credit for the invention back in 1890.  He was the furst (sorry) one to make them but other chocolatiers were quick to jump on the bandwagon; and as is commonplace when copycats crop up in the cutthroat world of candy there were all manner of legal wranglings with confusing outcomes dictating the variation of the name and shape each manufacturer can use.

A pistachio marzipan core, nougat and a coating of dark chocolate are the undisputed stars of the show, with what looks like (I'm not sure entirely) a milk chocolate truffle layer appearing in some versions.

I won't lie, assembling these is a real labour of love.  I recommend doing as I did and sitting down with a cuppa in front of a good movie when rolling the pistachio and truffle elements, you'll soon have an empty mug and a pile of perfect candy spheres.

Makes Dulcie's List   Makes Cosmin's List
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ingredients

Pistachio core
  •  150g shelled pistachios (weight without shells)
  •  1 medium egg
  •  80g icing/confectioners sugar
  •  80g caster sugar
Truffle layer
  •  500g milk chocolate grated finely
  •  5 tbsp cream
nougat layer
  •  335g caster sugar
  •  2 tbsp liquid glucose
  •  300g honey
  •  65ml water
  •  2 egg whites
  •  Appx 150g icing sugar
dark chocolate coating
  •  800g dark chocolate grated finely

NUTRITIONAL CONTENT PER PORTION

  • Calories | 130
  • Fat | 5.2g

Makes | 80

Prep Time | 2 hours

Cooking Time | 1 hour 25 minutes

method

pistachio core
  1. Immerse the pistachios in boiling water for 3 minutes.  Drain then remove the skins.
  2. Spread out on a baking tray and bake at 175°c for 8 minutes.
  3. Blitz in a food processor or with a stick blender until you have very fine crumbs.
  4. Put a heatproof bowl upside down inside a large saucepan.  Place a second bowl on top of the first and fill the saucepan with water to just below the bottom of the second bowl ...or if you have a bain marie use that. Place the sugars and egg in the bowl and stir continuously over medium heat for about 10 minutes until the mixture thickens.
  5. Remove from the heat, stir in the pistachio powder then bring together with your hands until you have a firm paste.
  6. Wrap with clingfilm and refrigerate for 10 minutes.
  7. Roll the pistachio marzipan into 80 pea-sized balls, then place in the freezer whilst you make the truffle layer.  You will have excess marzipan left over wrap in clingfilm/saran wrap and refrigerate for use in another recipe ...or just eat it, it's yummy.
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truffle layer
  1. Place the chocolate in a microwaveable bowl heat for ten seconds, then stir.  Repeat until the chocolate is melted.
  2. Stir in the cream until you have a ganache type consistency and refrigerate for ten minutes.
  3. Take a piece of the chocolate a fraction larger than a hazelnut, roll into a ball, flatten into a disk and then wrap around one of your pistachio spheres.  Repeat until you have wrapped all 80.  Insert a cocktail stick into each and place in the freezer whilst you make the nougat.
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nougat layer
  1. Put the sugar, glucose, honey and water in a saucepan.  Stir to combine and then heat gently without stirring until the sugar has dissolved.
  2. Brush down the sides of the pan with a wet pasty brush and increase the heat slightly.  Cook until you hit 116°c on a sugar thermometer.
  3. Whilst the liquid is heating to temperature, which the egg whites in a very large heat proof bowl until you have soft peaks.
  4. With the whisk still running, pour the sugar/honey mix into the egg whites in a very very slow stream until fully incorporated.  Continue whisking for five minutes util the mixture is fluffy and thick.  Leave to cool to room temperature (about 45 minutes).
  5. Stir in enough icing sugar into the nougat so that you can pick it up without it sticking to your fingers.  Press it out flat with your fingers, cut it into strips and wrap around the truffle/pistachio spheres, rolling them in your hands so they keep their spherical shape.  Stand them upright by inserting the cocktail sticks in some polystyrene blocks or a box ...or anything you can find.
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dark chocolate coating
  1. Place the chocolate in a microwaveable bowl heat for ten seconds, then stir.  Repeat until the chocolate is melted.
  2. Dip the mozartkugeln in the chocolate and return to the polystyrene/box stands for them to dry
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