Best of Austrian Cuisine/Elisabeth Mayer-Browne 2001

Mozartkugeln
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1ST MIXTURE: 5 ozs (1 cup) grated almonds 5 ozs (not quite 1 cup) icing sugar 1 teaspoon white of egg
2ND MIXTURE: 6 ozs (1 cup) icing sugar 4 ozs (3/4 cup) ground walnuts 2 ozs plain chocolate
1 white of egg 1 teaspoon rum COATING: 3 ozs plain chocolate
1 piece of butter (the size of a walnut)



1 Skin and oven-dry the almonds and grate them as finely as possible. Now mix into paste with the egg white and the sugar, if liked add a little green colouring to this. Form into small balls the size of a small marble. Prepare the 2nd mixture: Grate the walnuts, add the sugar, the rum, the egg white and lastly, the chocolate, which you have melted in the oven. Form this into a paste also, and shape over the first little ball. This is done by taking enough of the chocolate mixture into the palm of your hand, then put the first ball on top and coat around it, the covering should be about a quarter of an inch thick all over. For the chocolate coating: melt the chocolate, adding two tablespoons of boiling water and the butter, insert the balls one by one, coating them well and take them out carefully with the tips of two forks. Put on wire rack overnight to dry, and then put in white paper caps.

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