Home Made “Mozart Kugeln”

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“I saw the procedure on TV show 24kitchen. There were no specifications on amounts so I just assumed. It turned out well… Surprisingly well… Perfect!”
2hrs 10mins
30 balls

Ingredients Nutrition


  1. Ground pistachio and add into 150 g marzipan and add one teaspoon of maraschino. Mix well to get green paste. Make small balls.
  2. Cover the green balls with 200g marzipan to make a little bigger ball.
  3. Melt sugar in a pan (Teflon) until brown. Roast the hazelnut. Add roasted hazelnut into still warm sugar and let it cool.
  4. When cooled put sugar with hazelnut into blender and make rough mixture of sugar and hazelnut.
  5. Now cover the marzipan balls with hazelnut/sugar mixture. If it won’t stuck, you may use some kind of hazelnut cream (I use Nutella) and then roll the balls into hazelnut/sugar.
  6. When done, melt chocolate (with some butter) on steam and using toothpick dip the balls into chocolate.
  7. Keep them in cool place, but not refrigerator.

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