Mozart balls
I got Amandlespiece from a friend. (homemade marzipan used in the Netherlands for Christmas bread) I decided to taste it in the preparation of Mozart balls. At the request of many, I am writing a recipe.
Preparation steps
- Amandelspijs Grind peeled almonds (250 grams) Add sugar (250 grams) Add grated lemon zest and juice of half a lemon. Add 1 egg and mix everything together in a processor. (Almond mass prepared in this way can stand in the refrigerator for ten days)
- Divide the mixture into three parts. The first part is the smallest and we mix 100 g of ground pistachios in it.
- In the second slightly larger part, mix the cocoa.
- In the third we mix 50 g of ground almonds
- From the mixture with pistachios we make small balls.
- Then we take the mixture with cocoa and make a slightly larger ball, which we spread on the palm, put a green ball in it and wrap it, and use the palms to form a ball.
- Finally, we take the white mixture and make an even bigger ball, which we also spread out on the palm and wrap a dark ball in it. After that, we use the palms to form a ball.
- Melt the chocolate in steam and use two forks to put the balls in the chocolate and take them out. Wait for the chocolate to drain a bit and place on baking paper.
- Finally, pour the rest of the chocolate into a small bag and cut off the top quite a bit and decorate the balls.
- Allow the chocolate to set and serve.
