My german teacher in high school, Frau Galer, introduced us to mozart kugeln. They were only theoretical until my senior class trip to Germany/Austria, where we stayed in Salzburg for two days. It was there that my classmates and I tried them out for the first time. They weren't cheap, if I remember right, but very good. Now, being high school students with only a handful of shillings, we were kind of fugal, because we didn't know what was around the corner that needed more shillings. So, none of us gorged ourselves on them. I now wish, that the last moment in Salzburg were spent in a candy store, buying mozart kugeln with my last shillings.
I wouldn't say this is an easy recipe to make, but the elements are pretty straightforward. First, make a marzipan, then a pistachio marzipan and lastly, a hazelnut/chocolate marzipan. Dip in chocolate. You ask, what is so complicated, well, forming them into balls takes forever. The pistachio marzipan needs to be 6g, the hazelnut layer needs to be 9g and the almond marzipan needs to be 12g, to make morzart kugel that's not too big. This requires hours of weighing out the ingredients, rolling out the components and finally forming them into a ball that is ready to dip into chocolate. But you need to make them just once in your life, just to experience the admiration of your fellow citizens.
Enjoy,
Michael
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In a food processor, mix together 1 1/2 cups of almond flour, 1 1/2 cups of powdered sugar, 2 teaspoons of almond extract, 1 teaspoon of rose water and 1 egg white until a ball forms. Chill for an hour.
In a food processor, mix together 1/2 cup of pistachios, 1 cup of almond flour, 1 1/2 cups of powdered sugar, 2 teaspoons of almond extract, 2 teaspoons of rum and 1 egg white until a ball forms. 3 drops of green food coloring is optional. Chill for an hour.
Roast 200g of hazelnuts for 10 minutes at 350°. In a food processor, mix together the hazelnuts, 200g of powdered sugar, 200g of chocolate with 3 tablespoons of melted butter. Chill for an hour. (I don't know why the recipe turns metric for this component.)
Weigh out the different marzipans and form them into balls. 6g for the pistachio marzipan, 9g for the hazelnut/chocolate marzipan and 12g for the almond marzipan. Take the hazelnut and chocolate marzipan and flatten it into a thin disk. Place the pistachio marzipan ball in the center and wrap the hazelnut/chocolate marzipan around it. Repeat with the almond marzipan. Chill for 15 minutes. In that time, melt 12oz of chocolate in the microwave for 1 minute. Stir the chocolate until it becomes smooth and shiny. Dip each ball into the chocolate and cover completely. Allow the chocolate to harden before serving.