Ingredients with Measurements:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 cup almond flour
- 1/4 cup hazelnut flour
- 1/4 cup cocoa powder
- 1/4 cup ground pistachios
- 1/4 cup ground almonds
- 1/4 cup ground hazelnuts
- 1/4 cup ground chocolate wafer cookies
- 1/4 cup apricot jam
- 1/4 cup Amaretto liqueur
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 lb dark chocolate, chopped
- 1/4 cup white chocolate chips
- Gold leaf (optional)
Special equipment needed:
- Food processor
- Double boiler
- Candy thermometer
- Piping bag
- Truffle molds
- Wax paper
Step-by-step instructions:
1. In a food processor, pulse together the almond flour, hazelnut flour, cocoa powder, powdered sugar, ground pistachios, ground almonds, ground hazelnuts, and ground chocolate wafer cookies until well combined.
2. In a separate bowl, beat together the softened butter, apricot jam, Amaretto liqueur, salt, and vanilla extract until smooth.
3. Add the dry ingredients to the wet ingredients and mix until well combined.
4. In a double boiler, melt the semisweet chocolate chips and heavy cream together, stirring constantly with a wooden spoon until smooth.
5. Add the melted chocolate mixture to the truffle mixture and stir until well combined.
6. Using a piping bag, fill the truffle molds with the mixture and freeze for 30 minutes.
7. Remove the truffles from the molds and place them on a wax paper-lined baking sheet.
8. In a double boiler, melt the dark chocolate until it reaches 115°F on a candy thermometer.
9. Dip the truffles in the melted chocolate and place them back on the wax paper-lined baking sheet.
10. Melt the white chocolate chips in a separate double boiler and drizzle over the truffles.
11. If desired, add gold leaf to the truffles for decoration.
12. Allow the truffles to cool and harden at room temperature for 30 minutes.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Temperature:
115°F
Serving size:
Makes 24 truffles
Nutritional information:
Calories per serving: 190
Fat: 14g
Carbohydrates: 15g
Protein: 2g
Sodium: 30mg
Sugar: 11g
Substitutions for ingredients:
- Almond flour can be substituted with all-purpose flour
- Hazelnut flour can be substituted with almond flour
- Apricot jam can be substituted with raspberry jam
- Amaretto liqueur can be substituted with almond extract
Variations:
- Add a pinch of cinnamon to the truffle mixture for a spicy kick
- Use milk chocolate instead of dark chocolate for a sweeter taste
- Add chopped dried fruit to the truffle mixture for added texture
Tips and tricks:
- Use a candy thermometer to ensure the chocolate is at the correct temperature for dipping the truffles
- Freeze the truffle mixture before dipping in chocolate to make it easier to handle
- Use a toothpick to help dip the truffles in the melted chocolate
Storage instructions:
Store the truffles in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
Allow the truffles to come to room temperature before serving.
Presentation ideas:
Arrange the truffles on a decorative platter and dust with cocoa powder.
Garnishes:
Gold leaf
Pairings:
Serve with a glass of red wine or a cup of coffee.
Suggested side dishes:
Fresh fruit or cheese platter.
Troubleshooting advice:
If the truffle mixture is too soft, add more almond flour to thicken it up.
Food safety advice:
Be sure to wash your hands and all equipment thoroughly before handling food.
Food history:
Mozartkugel truffles are named after the famous composer Wolfgang Amadeus Mozart, who was born in Salzburg, Austria. The truffles are made with a mixture of chocolate, marzipan, and pistachios, and are a popular treat in Austria.
Flavor profiles:
Rich, chocolatey, nutty, and sweet.
Serving suggestions:
Serve as a dessert or as a sweet snack.
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Region: Austrian