Yields 1 1/2 pounds.
12 ounces semisweet chocolate, chopped
1 pound marzipan
1/2 cup hazelnuts, finely ground
1 tablespoon amaretto
1/4 cup cocoa (for coating)
Melt chocolate, and remove from heat.
Crumble marzipan into a large bowl. Beat in the melted chocolate to form a smooth paste. Blend in the hazelnuts and amaretto. Cover and refrigerate for 30 minutes, or until thick but not firm.
Using a teaspoon, scoop up the mixture and roll it into 1-inch balls. Roll each truffle in cocoa powder until well coated. Chill for 1 hour or until firm before serving.