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German Christmas Nougatkugeln (Nougat Balls)

By: Silvia

"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!"

Rate/Review | Read Reviews (3)

Prep Time:
45 Min

Cook Time:
15 Min

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 35 truffles

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

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.

Footnotes

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.