Amadeuskugerl

For the Amadeuskugel, cut off small pieces of the block nougat, form small balls by hand and refrigerate. Mix marzipan with sugar, rose water and pistachios. Roll out between a cut open vacuum bag or two baking mats, cut out rounds and cover the nougat balls with them.

For the glaze, melt couverture over a water bath or in the microwave and stir with coconut oil until smooth. Skewer nougats on toothpicks and dip in chocolate glaze.

Place skewers on a halved cabbage head or Styrofoam ball wrapped in aluminum foil and let dry, or place on a wire rack and just before they dry, place the Amadeus Kugerl on a baking parchment.

Preparation Tip:

Variation: Instead of rose water, you can also use amaretto liqueur, cherry brandy or raspberry brandy.

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