Mozartkugeln
Easter is probably the first opportunity of the year to once again indulge in aromatic marzipan. The fasting period is over, and even though it no longer plays a major role for most of us, Easter remains a time for special treats. Alongside marzipan, traditional Easter delights include yeast pastries, cakes, and liqueurs. Hussein Jezzini from Tungo’s in Berlin has come up with a particularly creative marzipan recipe!
Homemade Mozartkugeln without added sugar
Large Mozartkugeln made from homemade marzipan, featuring a nutty core and coated in velvety chocolate.
Instructions
1. Dissolve 3 tablespoons of Xucker Premium in warm water, stirring until fully dissolved.
2. Next, prepare the different layers. Mix 50 g of ground almonds with the pistachio-coconut cream and a splash of the syrup to form a smooth mixture.
3. For the chocolate layer, combine the ground hazelnuts with the hot chocolate powder and a little syrup.
4. Create a homogeneous marzipan mixture by mixing 150 g of ground almonds with enough syrup.
5. Shape 10 small balls from the green mixture. Divide the chocolate mixture and marzipan into 10 portions each. Wrap the green balls first in the chocolate-hazelnut mixture and then in the marzipan layer.
6. Chill briefly while melting the dark chocolate drops over a water bath or in the microwave.
7. Coat the Mozartkugeln in the melted chocolate, place them on a wire rack, and let them cool.
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