Mozart Birthday Balls Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HOME MADE "MOZART KUGELN"



Home Made

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!

Provided by nitko

Categories     Dessert

Time 2h10m

Yield 30 balls, 30-35 serving(s)

Number Of Ingredients 8

150 g marzipan
200 g marzipan
40 g pistachio nuts (grounded)
1 teaspoon maraschino cherry (wild cherry brandy)
50 g hazelnut kernels
50 g sugar (white)
300 g chocolate
40 g butter

Steps:

  • Ground pistachio and add into 150 g marzipan and add one teaspoon of maraschino. Mix well to get green paste. Make small balls.
  • Cover the green balls with 200g marzipan to make a little bigger ball.
  • Melt sugar in a pan (Teflon) until brown. Roast the hazelnut. Add roasted hazelnut into still warm sugar and let it cool.
  • When cooled put sugar with hazelnut into blender and make rough mixture of sugar and hazelnut.
  • 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.
  • When done, melt chocolate (with some butter) on steam and using toothpick dip the balls into chocolate.
  • Keep them in cool place, but not refrigerator.

Nutrition Facts : Calories 83.7, Fat 7.9, SaturatedFat 4.1, Cholesterol 2.9, Sodium 11.9, Carbohydrate 5.3, Fiber 1.9, Sugar 1.9, Protein 1.8

MOZART CAKE



Mozart Cake image

This is one version of a famous cake that originated in Austria and is modelled after the Mozartkugeln chocolate marzipan truffles. This is an elegant, elaborate cake that takes lots of time and some degree of skill to prepare, but is well worth the extra effort.Translated & adapted from "Kochen & Geniessen" magazine, directly from the German. If you are serving this to adults and want even more Mozartkugeln flavor -lightly brush the cooled cake layers with some Mozart Liqueur before stacking. In Germany, marzipan is often sold unsweetened in the baking aisle, in which case, you will need to add powdered sugar to it (which will absorb into the marzipan as you knead it). In the US, marzipan is often available already sweetened, in which case you can omit the powdered sugar, or add some to taste.

Provided by HeatherFeather

Categories     Dessert

Time 4h30m

Yield 16 serving(s)

Number Of Ingredients 17

4 large eggs, separated
1/2 cup granulated sugar
3/4 cup flour, plus
1 tablespoon flour
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/2 teaspoon baking powder
2 cups heavy cream, divided
1 1/4 cups good quality milk chocolate chips (8 oz)
1 (4 ounce) good quality semisweet chocolate bars, grated, divided use
2 tablespoons unsalted pistachios, finely chopped
1 (7 ounce) package marzipan paste or 1 (7 ounce) package almond paste (you might not use all of it)
green food coloring paste (optional)
1 tablespoon unsalted pistachios, finely chopped
3/4 cup heavy cream
1 packet vanilla sugar (approximately 3/4 Tablespoon)
powdered sugar, to taste only if needed

Steps:

  • Beat egg whites until stiff but not dry, gradually adding granulated sugar.
  • Next, mix in the egg yolks one at a time, just enough to combine.
  • Sift together flour, baking powder, and cornstarch; gradually & gently fold into the egg mixture to combine - be careful not to deflate the egg whites by overmixing.
  • Line a large nonstick springform pan with parchment paper and fill with the batter.
  • Bake in a preheated oven at 350 F (175 C or gas mark 2) for 30 minutes - it will only rise up partway.
  • Let cool completely.
  • Meanwhile, heat 1/2 cup of the cream in a small pan over medium-low heat, then stir in the milk chocolate until it melts and is smooth(takes about 5 minutes.)
  • Remove pan from heat and let cool for 1 hour at room temperature.
  • Finely grate the bittersweet chocolate using a microplane grater and divide into two portions.
  • Beat 1 1/2 cups of the cream until stiff peaks form.
  • Stir chopped nuts and half (one portion) of the grated chocolate gently into the cooled melted chocolate mixture.
  • Gently fold together the whipped cream and the cooled melted chocolate mixture until just combined.
  • Remove ring from springform pan and carefully slice the cake into three even (very thin)layers using a large serrated knife.
  • Place one cake layer on a large plate, spread with 1/3 of the chocolate ganache, then top with another cake layer, another layer of 1/3 of the ganache, followed by another cake layer.
  • Spread the remaining chocolate ganache mixture all over the top and sides of the cake.
  • Chill for 2 hours.
  • Knead the marzipan(with enough powdered sugar to make it sweet if unsweetened) until well blended and soft like playdough, this takes about 5-10 minutes by hand (optional: you may use food coloring paste to dye the marzipan green if desired.)
  • Place marzipan between two sheets of wax papper and roll out into very flat circle, about the size of your springform pan.
  • Set a plate on top of the marzipan and use the plate as a guide to cut out a perfect circle; then cut circle into 16 triangles.
  • Set the marzipan triangles in a spiral around the top of the chilled cake, pressing down slightly so they stick - there should be very narrow gaps between each triangle - if desired, curl up the pointy tips decoratively first.
  • Coat the sides of the cake with some the remaining grated chocolate (save just a bit to sprinkle on top later).
  • Beat the remaining 3/4 cups of cream with the vanilla sugar to taste until stiff peaks form.
  • Shortly before serving, garnish cake with swirls of the whipped vanilla cream, the remaining chopped nuts, and sprinkle any remaining grated chocolate on top.

Nutrition Facts : Calories 254.6, Fat 18.3, SaturatedFat 10.5, Cholesterol 109.5, Sodium 46.8, Carbohydrate 19.6, Fiber 0.6, Sugar 8.8, Protein 3.6

VEGAN MOZART TRUFFLES (MOZARTKUGELN)



Vegan Mozart Truffles (Mozartkugeln) image

Two layers of marzipan and one layer of nougat, wrapped up in a coat of silky smooth chocolate, make these exquisite little balls of gorgeousness the perfect treat!

Provided by Nico

Categories     Sweet

Time 3h25m

Number Of Ingredients 20

150 g flaked almonds
3 tbsp agave nectar
10 drops almond extract
Dash sea salt
50 g flaked almonds
100 g raw pistachios ((weight after shells have been removed))
3 tbsp agave nectar
½ tsp lemon zest
Dash sea salt
150 g hazelnuts
25 g raw cocoa butter
5 tbsp agave nectar
2 tbsp cocoa powder
Dash sea salt
400 g dark chocolate ((50-65% cocoa solids))
40 g raw cocoa butter
some cocktail sticks
a non-stick baking tray
silicone baking mat
food processor

Steps:

  • Heat your oven to 175C (350F).
  • Spread the hazelnuts in a single layer onto a baking tray, and roast for 15 minutes.
  • While the hazelnuts are roasting, place the flaked almonds into a food processor or high-speed blender, and process for 3-5 minutes, until the oil begins to be released, and a little of the mixture can be formed into a ball.
  • Add the rest of the marzipan ingredients, and process for another 30 seconds, until everything is incorporated.
  • Turn out onto a board, and knead for 2-3 minutes, until you have a large, smooth ball. Set aside.
  • As with the plain marzipan, place the flaked almonds and pistachios into the food processor, and process for 3-5 minutes. When you can make a little ball, add the rest of the ingredients, and process for another 30 seconds. Turn out onto a board, and knead until your marzipan is smooth. Set aside.
  • By now, the hazelnuts should be done, so place them into the food processor, and melt 25g cocoa butter. Process as before, and then add the rest of the ingredients, and process for another 30 seconds or so, until everything is well-mixed. Turn out onto a board, and knead for 2-3 minutes, until smooth.
  • Pinch off a little piece of the pistachio marzipan, and roll into a ball. Take a slightly larger piece of the chocolate nougat, roll into a ball, and flatten. Wrap this around the pistachio ball. Make a ball from an even larger piece of plain marzipan, flatten, and wrap this around the pistachio-nougat ball. Roll the whole thing around in your palms to ensure there are no seams, and the ball is smooth. (See the images within the post.)
  • Repeat until you've used up all the marzipan and nougat.
  • Melt together the dark chocolate and 40g of cocoa butter. Once the chocolate has melted, using a cocktail stick, carefully spear a Mozartkugel, and then dip into the chocolate, making sure it's evenly coated. Allow the excess to drip off before placing the bonbon onto a sheet of parchment or baking mat.
  • Repeat for the rest of the Mozart bonbons, and set aside in a cool place for a couple of hours for the chocolate to harden.
  • Remove the sticks, and enjoy at room temperature.
  • These vegan Mozartkugeln will keep in an airtight container for up to 8 weeks.

Nutrition Facts : ServingSize 1 Mozartkugel, Calories 133 kcal, Sugar 9 g, Sodium 5 mg, Carbohydrate 12 g, Fiber 5 g, Protein 2 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 1 mg

MOZARTKUGELN



Mozartkugeln image

Categories     Chocolate

Number Of Ingredients 1

1 clove marzipan

Steps:

  • go to the website in the intro and follow the instructions
  • you are done

MOZART BIRTHDAY BALLS



Mozart Birthday Balls image

Provided by Molly Yeh

Categories     dessert

Time 3h20m

Yield 12 servings

Number Of Ingredients 15

1 1/2 tablespoons (about 1/2 ounce) dark chocolate chips
1 tablespoon heavy cream
3 tablespoons (about 1/2 ounce) finely ground toasted hazelnuts
6 tablespoons shelled pistachios, toasted
1/4 cup powdered sugar
1/8 teaspoon almond extract
Pinch kosher salt
1 1/2 tablespoons light corn syrup
3/4 cup almond meal
6 tablespoons powdered sugar
1/4 teaspoon almond extract
Pinch kosher salt
3 tablespoons light corn syrup
6 ounces dark chocolate chips
Gold sanding sugar, for sprinkling

Steps:

  • For the hazelnut filling: Heat the chocolate chips and heavy cream together in a small microwaveable bowl for 30 seconds, then stir until smooth and homogenous. Stir in the hazelnuts and freeze until firm, 15 to 20 minutes.
  • For the pistachio marzipan: Blend the pistachios in a food processor until they're finely ground (but don't overblend or you'll end up with pistachio butter). Add the powdered sugar, almond extract and salt and pulse to combine. With the motor running, drizzle in the corn syrup and blend to form a dough. (It may still look crumbly in the food processor, but if you squeeze it in your hand it should stick together.) Pile it into a ball and wrap it in plastic. Refrigerate at least 1 hour, or up to overnight.
  • For the almond marzipan: Combine the almond meal, powdered sugar, almond extract and salt in a food processor and pulse to combine. With the motor running, drizzle in the corn syrup and blend to form a dough. (It may still look crumbly in the food processor, but if you squeeze it in your hand it should stick together.) Pile it into a ball and wrap it in plastic. Refrigerate at least 1 hour, or up to overnight.
  • To assemble, divide both the almond marzipan and the pistachio marzipan into 12 equal portions. Keep the marzipan covered with plastic wrap when you're not working with it. Take one of the pistachio marzipan portions and smash it with your palm to make a flat round. Fold it over a rounded 1/4 teaspoon hazelnut filling and roll it into a ball. Smash one of the almond marzipan portions with your palm and fold that over the pistachio ball. Roll it into a ball and place it on a parchment-lined baking sheet. Repeat with the remaining marzipan and filling and freeze the balls for 15 minutes.
  • For the coating: Melt the dark chocolate either in a double boiler or microwave, heating in 30-second increments and stirring after each, until it is smooth and melted. Continue stirring until it is no longer hot to the touch.
  • One by one, dip the marzipan balls in the chocolate to fully coat. Allow the excess chocolate to drip off, and then place back on the parchment. Sprinkle with some sanding sugar. Harden them in the refrigerator or at room temperature for 1 hour or up to overnight.

More about "mozart birthday balls recipes"

HOMEMADE MOZART BALLS – THE VEGGIENATOR
homemade-mozart-balls-the-veggienator image
2018-12-20 Divide the pistachio dough into ten small balls. Place the balls onto the prepared plate and let chill in the fridge. If you’re making your own nougat, simply mix …
From theveggienator.com
Servings 10
Estimated Reading Time 5 mins
  • If you’re using Welloteket’s Nougat spread, make sure to let it chill in the freezer for at least half an hour.
  • For the pistachio middle, use a food processor or powerful blender and process the pistachios until they becomes a fine meal. Add the dates and salt, and process further until it becomes a smooth “dough”. Line a cookie pan, plate or something like it with parchment paper or plastic wrap. Divide the pistachio dough into ten small balls. Place the balls onto the prepared plate and let chill in the fridge.
  • If you’re making your own nougat, simply mix together the melted chocolate, nut butter, nut flour, and salt in a small bowl. Let set in the fridge until the mixture is mouldable, which takes around 15 minutes.
  • For the marzipan, start by quickly cleaning your food processor or blender. Put the dates, almond flour, vanilla, and salt in your food processor/blender and process until you get a smooth and firm “dough”. Divide into 10 equally sized balls and let them chill in the fridge.


DOLCE FOODA: HOMEMADE MOZART CHOCOLATE BALLS …
dolce-fooda-homemade-mozart-chocolate-balls image
2014-04-30 Steps: Put Nutella in the freezer. Grind pistachios in food processor. Add 1/3 of marzipan to ground pistachio and mix it well until you get smooth green paste. Using your hands form the balls from this mixture, about 1/2 inch in diameter. Add …
From dolcefooda.blogspot.com


HOW TO MAKE MOLLY YEH'S MOZART BIRTHDAY BALLS | GIRL …
how-to-make-molly-yehs-mozart-birthday-balls-girl image
How to Make Molly Yeh's Mozart Birthday Balls | Girl Meets Farm. Food Network Canada posted a video to playlist Molly Yeh's Recipes — with Molly Yeh. ...
From facebook.com


GIRL MEETS FARM - DOUBLE BIRTHDAY PARTY | FOODNETWORK.CA
Double Birthday Party. One of Molly Yeh's best friends is in town for their birthdays, so Molly is making her most-delicious party bites for the double celebration. She starts with her pretty in pink Pickled Beet Deviled Eggs and addictive Spinach and Feta Rugelach. She fries up crispy Walleye Cakes and assembles a Party Platter with Pickle Dip. For a dessert that's worthy of two celebrations ...
From foodnetwork.ca


TRYING MOZARTKUGEL AKA MOZART BALLS - REBER BRAND - YOUTUBE
In this video we try an Austrian confection called Mozartkugel. They are a marzipan chocolate coated chocolate.Droo's Kitchen is my channel where I taste, t...
From youtube.com


MOZART BIRTHDAY BALLS
Dec 15, 2019 - Get Mozart Birthday Balls Recipe from Food Network. Dec 15, 2019 - Get Mozart Birthday Balls Recipe from Food Network. Dec 15, 2019 - Get Mozart Birthday Balls Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. …
From pinterest.co.uk


MOZART BIRTHDAY BALLS - TFRECIPES.COM
MOZART BIRTHDAY BALLS. Recipe From foodnetwork.com. Provided by Molly Yeh. Categories dessert. Time 3h20m. Yield 12 servings. Number Of Ingredients 15. Ingredients; 1 1/2 tablespoons (about 1/2 ounce) dark chocolate chips: 1 tablespoon heavy cream: 3 tablespoons (about 1/2 ounce) finely ground toasted hazelnuts : 6 tablespoons shelled pistachios, toasted: 1/4 cup powdered sugar: 1/8 …
From tfrecipes.com


PRIME VIDEO: GIRL MEETS FARM - SEASON 0
Episodes ( 6) 1. Girl Meets Farm - Special. Molly Yeh is hosting a brunch party with a few of her former bridesmaids, and she has all the best brunch bases covered. [Food Network] 6. Pizza Friday Forever. Molly Yeh shares some of her all-time favorite pizza recipes; sausage pan pizza; veggie squash and ricotta pizza; taco pizza al pastor pie ...
From primevideo.com


MOZARTKUGEL | MIRABELL | HISTORY
1890 The Mozartkugel originates from Mozart‘s birthplace: Salzburg. About 100 years after the incredibly gifted composer W. A. Mozart had lived and worked, Paul Fürst, a master confectioner from Salzburg, developed the Mozartkugel. He began by forming small balls of marzipan, which he coated in a praline cream before spearing them on little ...
From mozartkugel.at


MOZART BIRTHDAY BALLS | RECIPE | FOOD NETWORK RECIPES ...
Jun 13, 2020 - Get Mozart Birthday Balls Recipe from Food Network. Jun 13, 2020 - Get Mozart Birthday Balls Recipe from Food Network. Jun 13, 2020 - Get Mozart Birthday Balls Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. …
From pinterest.ca


NUTTY MOZART- TFRECIPES
MOZART BIRTHDAY BALLS. Provided by Molly Yeh. Categories dessert. Time 3h20m. Yield 12 servings. Number Of Ingredients 15. Ingredients; 1 1/2 tablespoons (about 1/2 ounce) dark chocolate chips: 1 tablespoon heavy cream : 3 tablespoons (about 1/2 ounce) finely ground toasted hazelnuts: 6 tablespoons shelled pistachios, toasted: 1/4 cup powdered sugar: 1/8 teaspoon almond extract: Pinch …
From tfrecipes.com


GIRL MEETS FARM - EPISODES - IMDB
Molly Yeh's family is flying in to celebrate Chinese New Year on the farm, and there will be quite a crowd to feed. Molly's keeping it simple but special with Ginger Glazed Salmon, Carrot Steamed Buns, Peanut Butter Broccolini and, for dessert, her homemade Fortune Cookies. S2, Ep12. 3 Feb. 2019. Big Game.
From imdb.com


MOZART BIRTHDAY BALLS
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


ELLOWYNE'S ENNUI
2021-03-28 This is a charmer! So much to engage the senses. Thanks, and pleasant weekend! Posted by Jeanne/JPG on March 27, 2021, 9:20 am, in reply to …
From members7.boardhost.com


MOZART BALLS | MOZART CHOCOLATE | MARZIPAN DESSERT ...
Mozart Chocolate Balls - Mozart Bonbons - Austrian Desserts - Marzipan Dessert Recipes - Marzipan BallsHOW TO MAKE Mozart BallsAre you looking for an easy ma...
From youtube.com


‎GIRL MEETS FARM, SEASON 4 ON ITUNES
Molly Yeh makes her best party bites for a double birthday celebration. She starts with her pretty in pink Pickled Beet Deviled Eggs and addictive Spinach and Feta Rugelach, and dessert is …
From itunes.apple.com


PEANUT BUTTER BALLS (TRUFFLES) RECIPE + VIDEO - SALLY'S ...
2019-12-17 Cover and chill the shaped peanut butter balls in the refrigerator for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate and oil together. You can melt it in a double boiler or the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl.
From sallysbakingaddiction.com


Related Search