I've been planning to make Mozart Chocolate Balls for a long time, ever since I found Kori's recipe for a homemade version. There is something special about these balls which applies to other European truffles as well: rich and sophisticated taste, nice packaging, long tradition and high price. Hello, Raffeallo Balls! Hello, Ferrero Rocher Balls! You can find homemade version recipes for both candies on my blog.
Is is not easy to find Mozartkugeln in America but still there are few here and there, especially around big holidays. They have layers of dark chocolate, marzipan, pistachio and Nutella. I know, it is not easy to find all ingredients and they are not cheap, so that is the reason it took me so long to make them. Although there is no baking involved, the preparation process is time consuming, but you will enjoy Mozart Chocolate Balls every bite. Longer they last, better the taste is.
You need for 20 balls:
440g marzipan (I used store-bought, but you can make it too)
1/4 teaspoon almond extract, optional
50g unsalted pistachio, shelled, plus some for decoration
40g Nutella, frozen
150g dark chocolate + 4 tablespoons heavy cream
Put Nutella in the freezer.
Grind pistachios in food processor.
Add 1/3 of marzipan to ground pistachio and mix it well until you get smooth green paste. Using your hands form the balls from this mixture, about 1/2 inch in diameter.
Add almond extract to the rest of marzipan and knead it well. Now, make the balls with this marzipan as well, but they should be bigger than pistachio's, about 1 inch in diameter.
Then, start to assamble Mozart's balls... first make a hole in pistachio ball with your index finger, fill it with 1/4 teaspoon frozen Nuttela chunk, roll it with hands to make ball shape again. Coat it with marzipan ball that you rolled out previously. Repeat the same with the rest.
When you are done making the balls, move them to freezer. In the meantime, melt the chocolate over steam and mix it with heavy cream. Dip frozen balls into melted chocolate using a fork, and place them on parchment paper. You can sprinkle some ground pistachio on top of the balls.
Move the balls to fridge to firm up chocolate coating and then place them into small paper liners. Keep them in fridge.