There is no doubt that you have already heard about the fantastic Mozart balls, and I am almost sure that you have had the opportunity to try them at least once.
They are made of several layers of marzipan, which is why they have a recognizable and extremely attractive cross-section.
The inside is decorated with a green layer with pistachios as the main ingredient, around which comes a dark layer of cocoa. And as you can see, everything is wrapped in standard light marzipan with a slightly larger amount of almonds.
In the end, the balls are dipped in chocolate glaze, which gives them their final appearance.
It is true that there is a bit more work to do with them than with some other similar desserts, but this is a recipe for special occasions and moments that you want to mark with special sweet bites.
That’s why these balls are perfect for various festive occasions, and you can be sure that they will be noticed on every table.
Mozart Balls
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Loading...Ingredients
- Basic mixture for marzipan:
- 250 g of peeled ground almonds
- 250 g of powdered sugar
- 1 egg
- lemon juice
- Additional ingredients by layers:
- 100 g of pistachios for the green layer
- 30 g of cocoa for the dark layer
- 50 to 60 g of peeled ground almonds for the white layer
- Glaze:
- 200 g of cooking chocolate
- 4 tablespoons of milk
- 4 tablespoons of oil
Instructions
First, you need to prepare the almonds.
The pot on the stove should be filled with water and heated until it boils.
Remove from the heat, and pour in all the almonds (those for the marzipan as well as those for the white layer).
Keep them inside for a short time (about 2-3 minutes), strain them, then peel off the membrane.
Place them on kitchen paper to dry faster.
Crush the almonds with a blender, and set aside 50 grams for later.
Add powdered sugar to the remaining 250 grams of ground almonds.
Blend to combine the ingredients.
Then add one egg to the blender, which should be previously beaten in scrambled eggs.
Finally, squeeze half a lemon and add to the mixture.
Beat everything well in a blender.
Spread the mixture on the kitchen surface and collect it.
Weigh the mixture and separate one-third and shape it into a ball.
Of the rest of the mixture, one part should be larger and the other smaller.
Again form a ball from a third of the dough and take about 30 grams from it to get another smaller ball.
Make the third and largest ball from the remaining dough.
Thus, we got three balls of different sizes for the further process.
Grind the pistachios in a blender.
Put the smallest ball of the basic mixture in a blender with the ground pistachios and mix everything.
Take everything out of the blender, then mix it well with your hands, form a cube and leave it aside.
Then put the cocoa in the blender and mix it in the same way as the middle ball of the base mixture, and form a cube.
Then put the previously separated ground almonds (50 grams) into the blender, then combine them with the largest ball of the base mixture. The same to form a cuboid.
You should get 16 pieces from each square of a different color.
First, green balls are made.
First, cut the mixture in half, then halves in half, etc. to get 16 pieces.
Use your palms to form as regular a ball as possible.
Then cut the brown mixture, again to get 16 equal pieces.
A small rolling pin can be used for rolling, as it will spread the mixture evenly.
Cover the green ball with each rolled-out piece of the brown mixture.
And cut the mixture with almonds into 16 equal parts and also separate them with a rolling pin.
Carefully roll it onto the brown layer.
Then you need to melt the cooking chocolate.
Pour milk and oil into the pan on the stove and add the grated cooking chocolate.
Heat everything while stirring until the chocolate melts.
Dip the skewered balls into the hot chocolate, making sure that the chocolate is of the same thickness everywhere.
Place the balls on a baking sheet covered with baking paper to harden the chocolate.
Before serving, sprinkle the balls with ground pistachios.
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