Mozart Balls for Amy's Virtual Baby Shower

Mozart what? His...huh? This does not seem like the most appropriately-named food for a baby shower. Let me explain.....


Amy of Sing For Your Supper is having a baby in a few months! I know her from various online social forums, and though we've never met in person, I wanted to do something to celebrate. Kelsey is hosting a virtual baby shower for her, and we decided to all make sweets for Amy's sweet baby girl who is due in January. Check out all the other shower participants on Amy's and Kelsey's blog.


This was my first virtual event. What to make? Two things I already knew about Amy: 1) she sings opera. Earlier this year she sang in the chorus for the Fort Worth Opera production of The Mikado. She got to wear this cute costume. 2) She loves the music of Wolfgang Amadeus Mozart. Good taste! His music speaks to the soul. It's no wonder that a Mozart aria was used in this movie scene.


Onto the Mozart Balls (Mozart Kugeln.)....These are well-packed chocolates. There are layers of hazelnut, pistachio, and almond, all rolled up. Then the balls are dipped in milk chocolate, followed by dark chocolate. I first encountered them in Salzburg (a.k.a. "city of Mozart"), and ate a ton of them during my visit. I thought these would be perfect to make for Amy's shower.


The homemade marzipan was pretty easy to make. I adapted one recipe for the different layers in the chocolates. The almond marzipan turned out perfectly - great flavor and perfect consistency. The pistachio marzipan was difficult to work with. The mixture formed a paste with a beautiful green color, but it very quickly started to dry out. Next time, I'll use the pistachio as the first layer, to make the assembly easier. Then I coated the candies in tempered milk chocolate and dark chocolate. Since these treats travel well, I'm sending some to Amy, so she can enjoy them for herself. Congratulations, Amy! I can't wait to say hello to your baby.



Almond Marzipan
adapted from About.com


½ c blanched, slivered almonds
1 c powdered sugar
2 tbsp corn syrup
½ tsp vegetable oil


Place almonds in a food processor and process until they begin to form a paste. The almonds will first become fine crumbs. Stop the processor and scrape down the sides a few times. Add powdered sugar and process until well mixed. Add the corn syrup and vegetable oil and pulse until it starts to come together. The marzipan will look crumbly, but will hold together and smooth out when you press it together.

For pistachio variation: substitute ½ c shelled, unsalted, roasted pistachios for the almonds.

For chocolate hazelnut variation: substitute ½ c peeled, roasted hazelnuts for the almonds. Add 2 tsp. cocoa powder along with the powdered sugar.


To assemble the chocolates, roll chocolate hazelnut mixture into small balls (3-4 grams.) Cover with a layer of pistachio marzipan (7 grams) and roll to smooth the surface. Then cover the balls with a layer of almond marzipan (10-11 grams) and roll to smooth the surface. I'm adding the weight measurements because you don't want the finished chocolates to end up too big. Dip balls in tempered milk chocolate and let set. Then dip them in tempered dark chocolate and let set.