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
Mozart Cream with Chocolate Hearts
Mozart Cream with Chocolate Hearts

Instructions

  1. Dice the nougat and melt it with the milk over a warm water bath. Let cool down.
  2. 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.
  3. 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.
  4. Chop the couverture and melt it with the coconut oil. Dip the hearts in and let them dry on baking paper.
  5. 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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