John Myers
Mozart Balls with Rose Water
The perfect mozart balls with rose water recipe with a picture and simple step-by-step instructions.
- 150 g Firm nougat
- 200 g Marzipan
- 1 tsp Rose water
- 2 tsp Rum
- 130 g Powdered sugar
- 50 g Finely ground pistachios
- 15 g Coconut oil
- 150 g Whole milk couverture
- Divide the nougat into approx. 45 pieces and quickly shape into small balls with moistened hands. Park in the refrigerator until you are ready to use it, as the nougat quickly becomes sticky.
- Knead the marzipan, rose water, rum, powdered sugar and pistachios with your hands and shape into a long roll. Cut into 45 slices. Cover one nougat ball with a marzipan slice and roll it into a ball between the palms of the hands. Chill again.
- Melt coconut fat and couverture in a water bath and dip the balls into the chocolate using a praline fork or toothpick. Place on baking paper and let dry. It is best to store the Mozart balls in a cool place.
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