Mozart Cream with Chocolate Hearts
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 3 hrs 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g nut nouat, firm
- 7 tablespoon milk
- 350 g whipped cream
- 200 g marzipan paste
- 200 g dark chocolate couverture
- 10 g coconut fat
- 50 g pistachios, chopped
- Icing sugar for the work surface
- Cocoa powder for dusting
Print Recipe
Pin Recipe Instructions
- Dice the nougat and melt it with the milk over a warm water bath. Let cool down.
- Whip the cream until stiff and stir 3 tablespoons of it into the nougat mixture. Fold in the rest of the cream and 30 g pistachios. Pour the cream into 4 dessert glasses, sprinkle with pistachios and put in the refrigerator for about 2 hours.
- Roll out the marzipan mixture on top of the powdered sugar to a thickness of approx. 1 cm. Cut out about 12 hearts with cutters (approx. 6 and 4 cm in diameter). Knead, roll out and cut out the leftover marzipan again and again.
- Chop the couverture and melt it with the coconut oil. Dip the hearts in and let them dry on baking paper.
- Sprinkle the cream with cocoa and decorate with the hearts. Spread the rest of the couverture in strips over the cream.
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