Mozart’s balls

  • Difficulty: easy
  • Time: 1 hour
  • Servings: 4 people
  • Calories: 114 / serving

Mozart’s balls are delicious chocolates made with hazelnut cream, pistachios, marzipan and chocolate. They were created in 1890 by Paul Fuerst, a pastry chef from Mozart’s city of Salzburg. The name became official in 1905, when it was awarded the gold medal at the International Confectionery Exhibition in Paris.


  • 450 gr of cocoa and hazelnut spread
  • 60 gr of marzipan
  • 30 gr of pistachios
  • green food coloring to taste
  • 150 gr of dark chocolate

mozart balls 1


  1. Blanch the shelled pistachios for a moment in boiling water, then drain and rub them with a cloth to remove the outer skin.
  2. Blend them in the mixer and add them to the marzipan and 2 drops of green food coloring.
  3. With your hands, form balls the size of a cherry stone.
  4. Dip a digger into the bowl of spreadable cream and take a hemisphere of cream.
  5. Insert a green ball in this half and then take another hemisphere from the jar, still using the digger, to obtain a complete sphere of chocolate.
  6. Arrange the balls thus formed on a tray lined with parchment paper and gradually put them in the freezer.
  7. Melt the dark chocolate in a bain-marie, stick one sphere at a time on a skewer and dip it in the chocolate, covering it evenly and leave them on the tray, this time in the refrigerator, until ready to serve.
  8. Once the ball has solidified, remove the same from the skewer and in the remaining hole you can insert melted chocolate with the help of a pastry syringe.

Photo by Zeljko

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