I saw this recipe in Scandinavian Christmas by Trine Hahnemann. I knew I had to make it and at least try it the first time with as close to the original recipe as I could before attempting it a second time with modifications. The basic recipe is really just an assembly of ingredients and then dipped into chocolate.
Every year when I lived in Germany, I would send my mom Mozart balls which are balls of almond paste (marzipan) with hazelnut nougat and usually a whole hazelnut in the middle. The ones my mom liked best (and so did I) had a pistachio marzipan mixture. Then the whole thing was dipped into chocolate and individually wrapped. Fortunately, I can still find them for her in the U.S. So each year they remain a part of her stocking stuffers. So instead of just making them and sending them to her without the Mozart balls, this year she gets both. And next time, I will try making the nougat from scratch since I now know what it is supposed to taste like. Plus, I know that it will be needed to be rolled out between layers of marzipan, so I know the end goal.Chocolate Dipped Marzipan and Nougat
about 14 ounces marzipan paste
7 ounces soft nougat, but firm enough to spread
chocolate for dipping (I think I used about 6-8 ounces and used the leftover for Pistachio Almond Cherry Chocolate Bark.)