Do you love marzipan, soft nougat and dark chocolate? Then definitely try the recipes for mozart balls.
This luxurious and absolutely delicious confection is one of the most popular.
With each subsequent bite, your taste buds are in even greater ecstasy, and you will never last just one bite.
Delight your loved ones and make them this delicacy at home, or try to be creative and make them their own box full of delicious balls.
Real mozart balls
This chocolate confection is famous all over the world and there is probably no one who does not know it at least by name. It contains only the most delicious ingredients, thanks to which they have a completely characteristic and inimitable taste. Also take a look at the recipes for walnut balls , they are also definitely worth your attention.
- 380 g marzipan (homemade or purchased)
- 380 g of pistachio marzipan
- 540 g of nougat
- 450 g dark chocolate
- From the pistachio marzipan, we take pieces of the same size and shape them into balls.
- We will prepare the nougat and take the same number of pieces of mass from it as for the pistachio marzipan.
- Form a circle from the nougat, place a pistachio ball on it and also form a ball.
- Finally, we peel off pieces of marzipan, make an even bigger circle out of it than before from the nougat, and insert the prepared nougat-pistachio ball into it.
- We wrap it and shape it into a larger ball in the palms of our hands. Place the finished balls on a tray and let them cool in the fridge for at least 2 hours.
- Then melt the chocolate in a water bath, set aside and remove the balls from the fridge.
- Dip each ball into the melted chocolate, ideally using a stick to avoid burning your fingers.
- Cover the ball thoroughly with chocolate and place it on a tray lined with baking paper.
- Put back in the fridge and let it harden. Store in an airtight container.
Tip: If we want to prepare Mozart balls as a gift, we wrap them individually in gold foil after they have hardened and put them in a gift box or bag.
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Mozart balls made of ground almonds
Each recipe has something interesting, and above all, it tastes different. This variation is simple, quick and although it has a slightly different taste, it is delicious.
- For the almond paste:
- 250 g ground almonds without skin
- 250 g of powdered sugar
- 1 egg
- Grated rind from half a chemically untreated lemon
- Lemon juice as needed
- 100 g of ground pistachios
- 1 and 1/2 spoons of good quality cocoa
- 200 g dark chocolate
- 50 g finely ground almonds
- Place the almonds in the bowl of a blender or food processor and sprinkle with sifted powdered sugar.
- Add grated lemon peel and drizzle with lemon juice from about half a lemon.
- Add 1 egg and mix everything thoroughly until a smooth mass is formed, which can be stored in the refrigerator for up to 10 days.
- Divide the mixture into three parts, leaving one smaller, the second medium and the third largest.
- The first part is the smallest and we mix 100 g of ground pistachios into it.
- Mix cocoa into the second slightly larger part, then 50 g of finely ground almonds into the last part.
- Form small balls from the pistachio mixture.
- Then we take the mixture with cocoa and make a slightly larger ball, which we spread on the palm of our hands, put a green ball in it and wrap it, using our palms to form a ball.
- Finally, we take the white mixture and make an even bigger ball, which we also spread on the palm and wrap the dark ball in it.
- Then we use our palms to form a ball.
- Melt the chocolate in a hot bath and use two forks to insert the balls into the chocolate, wrap them thoroughly and take them out.
- Wait until the excess chocolate drips a little and put it on baking paper.
- Finally, pour the rest of the chocolate into a small bag and decorate the top of the balls.
- Let the chocolate harden and serve.
Vegan Mozart Truffles
Even someone who is vegan does not have to deny themselves the delicacy that these balls definitely are. It is also a suitable gift for our mothers on Mother’s Day, but also for other festive occasions. If of course there are any left.
For the top marzipan:
- 150 g of peeled almonds
- 3 tablespoons of agave nectar
- 10 drops of almond extract
- A pinch of sea salt
For the pistachio marzipan:
- 50 g of peeled almonds
- 100 g of shelled pistachios
- 3 tablespoons of agave nectar
- 1/2 teaspoon freshly grated lemon zest
- A pinch of sea salt
For the chocolate nougat:
- 150 g of hazelnuts
- 25 g of softened raw cocoa butter
- 5 spoons of agave nectar
- 2 tablespoons of cocoa powder
- A pinch of sea salt
For chocolate frosting
- 400 g of dark chocolate (ideally with a content of 50 to 65% cocoa solids)
- 40 g of raw cocoa butter
- We start by heating the oven to 175 degrees, spread the hazelnuts in one layer on a baking sheet and roast them in the preheated oven for 15 minutes.
- Meanwhile, put the peeled almonds in the bowl of a food processor and mix at the highest speed for about 3 to 5 minutes.
- The oil will begin to release, so we can add the other ingredients to the top marzipan.
- Turn on again at maximum speed for about 30-45 seconds to combine the ingredients.
- Then we turn it out onto the work surface and knead with our hands for 2-3 minutes until a smooth mass is formed, which we shape into a ball and set aside.
- Similar to before, we throw almonds and pistachios into a food processor and mix for 3 to 5 minutes.
- As soon as the mixed mass can be formed into a ball, we can add the rest of the ingredients and let it mix for another 30 seconds.
- Turn the dough out onto a surface again and knead until the marzipan is beautifully smooth.
- Shape into a ball and set aside.
- Take the hazelnuts out of the oven, let them rest for a while, pour them into the bowl of a food processor, add the melted cocoa butter and mix for 3-5 minutes.
- Add the rest of the ingredients and mix again for about 30 seconds until everything is combined.
- Turn out onto a work surface and knead for about 3 minutes until the dough is pretty smooth and holds together.
Preparation of balls:
- Tear off a piece of pistachio marzipan and shape it into a ball.
- Then we take a slightly larger piece of chocolate nougat, shape it into a ball with our palms and then flatten it so that it can be wrapped around the pistachio ball.
- Finally, divide the top marzipan into pieces of the same size, if possible according to the number of prepared balls, and form a ball again.
- We shape her fingers into a pancake, insert the formed ball into it and wrap it so that it can be formed into a ball.
- Melt the dark chocolate together with the cocoa butter and then use a skewer, stick or even a toothpick to pierce one ball and dip it into the chocolate.
- We let the excess glaze drip off and carefully place it on a baking sheet with baking paper, on a baking mat, or on a kitchen grid, under which we can place a tray for the glaze to drip into.
- This is how we gradually process all the balls and leave them to harden in the fridge for a few hours.
- If we store the balls in an airtight container, they will last up to 8 weeks.
What are Mozart balls?
It can be said that it is one of the most popular and popular sweets that have seen the light of day. Originally an Austrian confection, it has been produced since 1890. It was then first produced by Paul Fürst, who was a confectioner in Salzburg. Due to the fact that he did not patent his recipe and thus did not obtain a trademark for it, manufacturers gradually began to increase.
These balls, or rather bonbons, were named after the local native, music composer Wolfgang Amadeus Mozart. It is worth mentioning that for example Paul Fürst won a gold medal for this delicacy in 1905 when he participated in the Paris Exhibition with this recipe. Mirabell is probably one of the most famous manufacturers of these balls.