It’s only in recent years that I have begun to love marzipan. If up until a few years ago I could not really figure out what’s there to love about this almond candy, today I’m absolutely a fan of marzipan. As a result of my great love for marzipan, I began to add it in quite a few cakes and desserts I make, and in general – desserts with marzipan are much more appealing to me now.
One of my greatest discoveries in recent years is Mozart chocolate balls. I remember those nostalgic balls from my childhood, and began to really LOVE them on our visit to Italy about a year ago. Nimrod (my spouse) already knows exactly where he can buy only one Mozart chocolate ball, and surprises me with it every time he can.
These following Mozart brownies are perfect for almond and Mozart lovers. They’re gluten free and have rich, chocolatey flavor, topped with chocolate and praline whipped cream and of course Mozart for decoration and some gold dust. They have luxurious look and are a great idea for Christmas or New Year’s dessert.
20*20 cm square pan
For almond brownies:
200 grams dark chocolate
150 grams butter
150 grams (3/4 cup) sugar
Pinch of salt
3 large eggs
75 grams (3/4 cup) almond meal
For chocolate and praline whipped cream:
100 grams dark chocolate
50 grams praline paste
250 grams (1 cup) cold whipping cream
4-5 Mozart chocolate balls
Edible gold dust
- Brownies: preheat oven to 170c degrees and grease the pan.
- Chop the chocolate and put in a bowl. Add butter and melt together in a microwave or over double-boiler, until everything is melted and the mixture is uniform.
- Add sugar and salt and whisk until combined.
- Add eggs one after the other, whisking between additions.
- Add almond meal and whisk until the batter is uniform.
- Pour the batter into the pan, straighten the top and bake for 10-15 minutes until the brownie is set to the touch at the edges, but the center is still a little soft.
- Cool completely at room temperature.
- Cut into 16 equal squares.
- Chocolate and praline whipped cream: chop the chocolate and put in a bowl. Add the praline paste and melt in the microwave or over double-boiler until everything is melted and mixture is smooth.
- In a mixer bowl with whipping attachment whip cream until you get a firm whipped cream.
- Add 2-3 tablespoons of whipped cream into the melted chocolate and mix well.
- Add the chocolate mixture to the rest of the whipped cream and fold gently until you get a uniform and firm chocolate praline cream.
- Transfer the cream into a piping bag fitted with 2 cm serrated piping tip.
- Drizzle generous mound of chocolate cream on top of each brownie.
- Cut the Mozart balls into quarters and decorate each brownie with a quarter of a Mozart ball. Sprinkle with some edible gold dust and serve.
- The brownies are at their best on the day of preparation, but can be kept in a closed container in the refrigerator for up to 5-6 days.
- Instead of almond meal, you can use any other type of ground nuts that you like in the same amount.
- Edible gold dust can be obtained from stores specializing in baking products.
- Praline paste is caramelized hazelnuts paste, and is also available in stores specializing in baking products.
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