Mozartkulor

Mozartkugeln (often referred to as Mozart Balls in English) are a famous Austrian confection named after the composer Wolfgang Amadeus Mozart. These delicious treats consist of a combination of marzipan, nougat, and chocolate, and they are typically coated in a layer of smooth chocolate. The candy has a distinctive round shape, with layers of different textures that offer a delightful bite.

Here’s a basic recipe to make Mozartkugeln at home:

Ingredients:

• For the Marzipan Center:
  • 1 1/2 cups almond meal (or ground almonds)
  • 1 cup powdered sugar
  • 1 egg white (or substitute with a bit of water if preferred)
  • 1/2 teaspoon almond extract (optional)
  • 1 tablespoon light corn syrup or honey (for binding)
• For the Nougat Layer:
  • 1/2 cup hazelnuts, chopped or ground (roasted is best)
  • 1/4 cup powdered sugar
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon milk (or cream)
  • 1/4 teaspoon vanilla extract
• For the Chocolate Coating:
  • 7 oz (200g) dark chocolate (at least 60% cocoa)
  • 2 oz (60g) milk chocolate (optional, for contrast)
  • 2 tablespoons vegetable oil (to help with smoothness when coating)

Instructions:

Prepare the Marzipan Center:

1. Mix the marzipan ingredients: In a bowl, combine the almond meal and powdered sugar. Add the egg white and almond extract (if using). Mix until everything comes together into a smooth dough. If the mixture is too dry, add a small amount of water or corn syrup until it becomes pliable.
2. Shape the marzipan: Roll the marzipan into small balls, about the size of a marble (around 1 inch/2.5 cm in diameter).

Prepare the Nougat Layer:

1. Make the nougat: In a small bowl, combine the ground hazelnuts, powdered sugar, butter, milk, and vanilla extract. Stir well until the mixture is smooth and paste-like.
2. Coat the marzipan: Take each marzipan ball and flatten it slightly in your palm. Place a small teaspoon of the hazelnut nougat mixture on top of the marzipan, then gently roll it back into a ball, ensuring the nougat is fully enclosed.

Coat with Chocolate:

1. Melt the chocolate: In a heatproof bowl, melt the dark chocolate and milk chocolate (if using) over a double boiler or in the microwave in 30-second intervals, stirring after each interval. Add a little vegetable oil to make the chocolate smoother and easier to work with when dipping.
2. Dip the balls in chocolate: Using a fork or skewer, dip each chocolate-covered ball into the melted chocolate, ensuring it’s completely coated. Tap the fork gently on the edge of the bowl to remove any excess chocolate.
3. Set the Mozartkugeln: Place the dipped Mozartkugeln on a sheet of wax paper or parchment paper to cool and set. If you like, you can drizzle a bit of white chocolate over the top for decoration or a “signature” look.
4. Cool completely: Let the Mozartkugeln cool at room temperature until the chocolate coating is firm. You can also place them in the fridge for faster setting.

Serving and Storing:

• Serve: These treats can be served on their own, as part of a dessert platter, or given as a homemade gift.
• Store: Store the Mozartkugeln in an airtight container at room temperature or in the fridge for longer shelf life. They should last for up to a week, though they are often enjoyed quickly!

Enjoy your Mozartkugeln—these sweet, nutty, and chocolatey delights are sure to be a hit with anyone who loves marzipan and hazelnuts!