German Christmas Nougatkugeln (Nougat Balls)

2 Reviews

Prep: 45 min
Cook: 15 min
Ready In: 1 hr 30 min

“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!” - by Silvia

Ingredients

4 ounces semi-sweet chocolate chunks
1 cup confectioners' sugar
1 1/2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
2 tablespoons strong brewed coffee, or as needed
1 cup ground hazelnuts

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Metric US

Original recipe yields 35 truffles

Directions

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.
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.
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.

Nutrition

Amount Per Serving (15 total)

Calories
101 cal
5%

Fat
5.4 g
8%

Carbs
13.9 g
4%

Based on a 2,000 calorie diet

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Reviews (2)

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omnivore

Mar. 15, 2011

"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 gr..." See moreitty 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."

REf

Dec. 23, 2011

"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 ..." See morehint 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."

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