German Christmas Nougatkugeln (Nougat Balls)

Silvia 2

"Makes about 35 wonderful nougat balls. This recipe is from my German grandmother - yum. This is the 'G' version; add rum to make it for adults. Use high-quality ingredients - the best chocolate and cocoa you can find. They're worth it!"

Ingredients 1 h 30 m {{adjustedServings}} servings 101 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove the bowl from the heat.
  2. In a separate bowl, combine the confectioner's sugar and cocoa powder. Use a wire whisk to break up lumps. Mix in the vanilla and coffee. Stir in the nuts, and, if necessary, add additional coffee to make the mixture smooth. The mixture should be fairly thick.
  3. Allow the mixture to cool enough to handle. Shape the mixture into 1/2- to 3/4-inch diameter balls. Dip the balls into the melted chocolate. Chill until firm.
Tips & Tricks
How to Make Holiday Rum Balls

Make this classic holiday treat using leftover brownies!

German Chocolate Cake III

This rich, authentic cake is dense with chocolate, coconut, and nuts.


  • Cook's Notes
  • These make a great addition to the Christmas cookie tray. I usually add about a tablespoon rum (reducing the coffee) and serve them to my adult friends for evening get-togethers.
  • Other variations: substitute 1 cup finely ground unblanched almonds for the hazelnuts. Or substitute 1 cup semisweet chocolate or imported truffle chocolate, ground medium-fine, for the nuts.
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Reviews 3

  1. 5 Ratings


The ground hazelnuts smelled so divine when I opened the package of Hazelnut Flour from Italy. I substituted granulated sugar for confectioners' and added 1 T of corn starch, knowing that it may be gritty in texture. But I could not get the balls to form, nor did I know how to dip the messy balls into the chocolate, my hands were sticky. It was all so messy, I put it aside. I will use the mixture to make a groundnut sponge cake, Nussschnitten. Substituting granulated sugar may have caused the problem in forming balls.


Yes, this recipe was messy, but the results were worth the mess. I followed the recipe exactly as stated, except that my coffee was room temperature. I used a breakfast blend and it gives it just a hint of coffee. The hardest part of this recipe was coating the nougat- does anyone have any suggestions? I used toothpicks to dip, but they stuck to the "balls" when I tried to drop them on the cookie sheet. Would give this five stars if the directions addressed the dipping part.


Use german chocolate for dipping. This is a fantastic recipie, just dip the balls into the chocolate by HAND and let the chocolate drain off before putting them on parchment paper. Very little mess! GREAT RECIPIE!