Mozartkugeln

Cut the nougat into small cubes, form into balls and leave to cool.

Stir the marzipan paste with kirsch until smooth. Chop the pistachios very finely, sift the powdered sugar and knead both into the marzipan mixture. Form into a roll about 2 cm thick and cut into as many pieces as there are nougat balls. Flatten each marzipan coin a little bit, cover a nougat ball with it and form it into a ball. Refrigerate.

Allow the cooking chocolate to melt. Dip the balls into the cooking chocolate using a spiral fork or a wooden stick and place on parchment paper. As soon as the cooking chocolate is firm, place the Mozartkugeln in paper praline molds. Keep cool.

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