Mozart cream with marzipan-chocolate hearts

Name: Mozart cream with marzipan-chocolate hearts
Cook time: 55 min
Total time: 3 h 15 min
Yield: 4
Ingredients: 150 g Nut nougat (firm to cut); 5 TABLESPOONS Milk; 3 TSP Pistachio kernels; 300 g Whipped cream; 1 TEASPOON Cocoa; 200 g Marzipan paste; some Icing sugar; 200 g Dark chocolate coating; 10 g Coconut oil (e.g. palm oil); 2 TEASPOONS crushed pistachios

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

Cult chocolate to spoon ... Quick cream made from the ingredients of the Salzburger Mozartkugel

COOK TIME
55 mins

TOTAL TIME
195 mins

Ingredients

Servings: 4

150 g Nut nougat (firm to cut)
5 TABLESPOONS Milk
3 TSP Pistachio kernels
300 g Whipped cream
1 TEASPOON Cocoa
200 g Marzipan paste
some Icing sugar
200 g Dark chocolate coating
10 g Coconut oil (e.g. palm oil)
2 TEASPOONS crushed pistachios

Directions

1
Dice the nougat. Melt with milk in a hot water bath. Pour into a bowl and let it cool down for about 15 minutes.
2
Chop the pistachios. Whip the cream until stiff. First stir 3 tbsp. cream into the nougat mixture, then fold in the rest of the cream and 2⁄3 pistachios. Pour cream into four glasses. Sprinkle with the rest of the pistachios. Chill for at least 2 hours. Decorate with cocoa and marzipan chocolate hearts.
3
Roll out 200 g of marzipan paste onto some icing sugar to a thickness of about 1 cm. Cut out approx. 6 small (approx. 4 cm Ø) and approx. 6 large (approx. 6 cm Ø) hearts. Knead the marzipan sections again and again and roll them out again.
4
Chop 100 g dark chocolate coating and melt in a hot water bath with 10 g coconut oil (e.g. palmine). Dip marzipan hearts partially or completely into the mixture as desired, place on a cake rack.
5
Sprinkle with 2 tsp. chopped pistachios and leave to dry in a cool place. Spread the rest of the couverture in strips on the Mozart cream if necessary.