German Christmas Nougatkugeln (Nougat Balls)

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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!"
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1 h 30 m servings 101 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • 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.


  • 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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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...

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 j...

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 m...

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