Mozartkugel

Method

Finely grind the pistachios with icing sugar and butter until a paste forms, then gently fold in the chopped nougat until evenly combined. Roll the mixture into 16 balls approximately 2-3 cm in diameter and place on a lined baking tray, then refrigerate for at least 2 hours until firm. Melt the dark chocolate with coconut oil in a heatproof bowl over simmering water, stirring until smooth and glossy. Working quickly, dip each chilled ball into the melted chocolate using a fork, ensuring complete coverage, then return to the lined tray to set at room temperature or in the refrigerator. Once set, dust lightly with cocoa powder and store in an airtight container in a cool place for up to two weeks.