Recipe for Chocolate Marzipan Truffles


    Chocolate Marzipan Truffles

    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.