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Loading...These iconic Austrian chocolate confections from Salzburg layer a soft pistachio marzipan core inside a creamy hazelnut nougat shell, all enveloped in a crisp dark chocolate coat. Originally created by confectioner Paul Fürst in 1890, they remain the city's most famous edible souvenir. Making them at home rewards patience with a candy-shop-quality bite.
Prep Time60 mins
Cook Time30 mins
Total Time90 mins
Servings16
Yield16 balls
Nutrition Facts
Per serving (estimated)
- 185 kcalCalories
- 12 gFat
- 4 gSaturated Fat
- 17 gCarbs
- 2 gFiber
- 14 gSugar
- 3 gProtein
- 15 mgSodium
- 130 mgPotassium
- 40 mgCalcium
- 1.6 mgIron
- 0.5 mgVitamin C
- 6 mcgVitamin A
Ingredients
For the pistachio marzipan center
- 200 g ground almonds (almond flour)
- 150 g powdered sugar
- 60 g shelled unsalted pistachios, finely ground into a paste
- 2 tablespoons orange blossom water
- 1 tablespoon honey
- 1 large egg white, lightly beaten
For the hazelnut nougat layer
- 150 g skinned hazelnuts, toasted
- 100 g granulated sugar
- 2 tablespoons water
- 30 g cocoa butter, chopped
- 1 tablespoon neutral oil
- 1 pinch salt
For the dark chocolate coating
- 250 g dark chocolate couverture (70%), finely chopped
- 1 tablespoon cocoa butter, chopped
Directions
- Make the marzipan: pulse ground almonds, powdered sugar, pistachio paste, orange blossom water, honey, and egg white in a food processor until a smooth, pliable dough forms; wrap in plastic and rest 30 minutes at room temperature.
- Make the nougat: blend toasted hazelnuts to a smooth paste. Heat sugar and water to 118°C (soft-ball stage), remove from heat, and stir in the hazelnut paste, cocoa butter, oil, and salt until glossy and uniform; chill 20 minutes until firm but pliable.
- Shape the centers: roll marzipan into 16 equal balls about 18 g each, placing them on parchment; chill 10 minutes to firm up.
- Wrap in nougat: flatten a teaspoon of nougat between two pieces of parchment, wrap it evenly around each marzipan ball, and roll smooth; refrigerate 15 minutes.
- Temper the chocolate: melt two-thirds of the chopped couverture over a bain-marie to 45°C, remove from heat, and stir in the remaining chocolate plus cocoa butter until the mixture reaches 27°C and then 31–32°C for a glossy snap.
- Dip each chilled ball into the tempered chocolate using a dipping fork or skewer, letting excess drip off before setting on parchment; repeat for a second thin coat if desired.
- Let the coated balls set at cool room temperature (18–20°C) until the chocolate is firm and shiny, about 30 minutes; do not refrigerate or the chocolate will bloom.
- Store layered in parchment in an airtight tin at 16–18°C for up to 2 weeks; bring to room temperature before serving.
Cook’s Notes
- For the cleanest shells, keep the centers very cold and the room cool while dipping; warm centers melt the chocolate.
- If you lack cocoa butter, substitute 1 teaspoon of neutral oil per 50 g of chocolate to thin the coating for easier dipping.
- Authentic Fürst-style balls use real pistachio paste; almond extract alone will not replicate the green-tinted, fragrant core.
- Do not skip tempering — untempered chocolate will be dull, sticky, and prone to white bloom within hours.
- Wrap finished balls individually in colored foil or rice paper for the classic Salzburg presentation.
