Homemade Austrian Mozartkugeln | Chocolate Pralines with Marzipan, Pistachio, and Nougat
- Austria, Desserts & Sweets, Holidays & Seasonal
Mozartkugeln – the world-famous praline from Austria! Marzipan, fine pistachios and a wonderful hazelnut nougat filling, covered in bittersweet chocolate. A dream that melts in your mouth. The Mozartkugel was invented in Salzburg in 1890 and was named in honor of Wolfgang Amadeus Mozart. With this recipe, you can easily make this delicious praline at home. They are a classic during the Holidays and also make a beautiful homemade gift from your kitchen.
Ingredients you will need for this recipe:
- 200 g nougat | chilled
- 50 g pistachios | + chopped pistachios to decorate
- 200 g marzipan
- 100 g powdered sugar | icing sugar
- 1 tablespoon Cointreau | Orange Liqueur
- 200 g dark chocolate | couverture
How to make Mozartkugeln:
(1) Cut nougat into squares
Cut the chilled nougat (200 g) into small squares. Depending on the preferred size and number of balls, adjust the number of nougat pieces. I divided the nougat into 8 x 8, therefore 64 pieces.
(2) Finely grind the pistachios
Finely grind the 50 g pistachios in a food processor.
(3) For the Marzipan-Pistachio-Mixture
Put the ground pistachios, 100 g powdered sugar, 1 tablespoon Cointreau and 200 g marzipan pulled into pieces in a mixing bowl and knead all the ingredients together.
(4) Shape the Mozartkugeln
Shape the marzipan-pistachio-mixture into a flat rectangle and divide into 64 pieces, similar to the nougat.
For the Mozartkugel, take a small piece of the marzipan-pistachio-mixture and flatten it with the heel of your hand. Take a piece of the previously cut nougat, form it into a ball with your fingers and coat it with the flattened marzipan. Seal the marzipan-pistachio-mixture around the nougat and carefully roll between your palms to create a perfect round ball.
Tip: For a faster process, simply keep the nougat in a square shape and coat it with the flattened marzipan-pistachio-mixture. Form a ball by gently rolling it between your hands.
Then place the balls in the fridge for at least 30 minutes.
(5) Cover the balls with melted dark chocolate
Melt the 200 g dark chocolate | couverture in the microwave or in a water bath.
Coat the balls with the dark chocolate and let them cool/dry on a piece of baking paper.
Optionally, you can sprinkle chopped pistachios on the still melted chocolate to decorate the Mozartkugeln.
Recipe Tips:
Storage: Stored in an airtight container, the Mozartkugeln can be kept for at least 1 month.
Homemade Austrian Mozartkugeln | Chocolate Pralines with Marzipan, Pistachio, and Nougat
Course: Dessert & Sweets, Praline, ChristmasCuisine: AustriaDifficulty: Easy45
minutes30
minutes1 Hour
15 minutesMozartkugeln - the world-famous praline from Austria! Marzipan, fine pistachios and a wonderful hazelnut nougat filling, covered in bittersweet chocolate. A dream that melts in your mouth. The Mozartkugel was invented in Salzburg in 1890 and was named in honor of Wolfgang Amadeus Mozart. With this recipe, you can easily make this delicious praline at home. They are a classic during the Holidays and also make a beautiful homemade gift from your kitchen.
Ingredients
200 g nougat | chilled
50 g pistachios | + chopped pistachios to decorate
200 g marzipan
100 g powdered sugar | icing sugar
1 tablespoon Cointreau | Orange Liqueur
200 g dark chocolate | couverture
Directions
Cut nougat into squares
Cut the chilled nougat (200 g) into small squares. Depending on the preferred size and number of balls, adjust the number of nougat pieces. I divided the nougat into 8 x 8, therefore 64 pieces.
Finely grind the pistachios
Finely grind the 50 g pistachios in a food processor.
For the Marzipan-Pistachio-Mixture
Put the ground pistachios, 100 g powdered sugar, 1 tablespoon Cointreau and 200 g marzipan pulled into pieces in a mixing bowl and knead all the ingredients together.
Shape the Mozartkugeln
Shape the marzipan-pistachio-mixture into a flat rectangle and divide into 64 pieces, similar to the nougat.
For the Mozartkugel, take a small piece of the marzipan-pistachio-mixture and flatten it with the heel of your hand. Take a piece of the previously cut nougat, form it into a ball with your fingers and coat it with the flattened marzipan. Seal the marzipan-pistachio-mixture around the nougat and carefully roll between your palms to create a perfect round ball.
Tip: For a faster process, simply keep the nougat in a square shape and coat it with the flattened marzipan-pistachio-mixture. Form a ball by gently rolling it between your hands.
Then place the balls in the fridge for at least 30 minutes.
Cover the balls with melted dark chocolate
Melt the 200 g dark chocolate | couverture in the microwave or in a water bath.
Coat the balls with the dark chocolate and let them cool/dry on a piece of baking paper.
Optionally, you can sprinkle chopped pistachios on the still melted chocolate to decorate the Mozartkugeln.
Notes
- Storage: Stored in an airtight container, the Mozartkugeln can be kept for at least 1 month.
