Ingredients

• 12 ounces semisweet chocolate, chopped
• 1 pound marzipan
• 1/2 cup hazelnuts, finely ground
• 1 tablespoon amaretto
• 1/4 cup cocoa (for coating)

Instructions

1. Melt chocolate, and remove from heat.
2. Crumble marzipan into a large bowl. Beat in the melted chocolate to form a smooth paste. Blend in the hazelnuts and amaretto.
3. Cover and refrigerate for 30 minutes, or until thick but not firm.
4. Using a teaspoon, scoop up the mixture and roll it into 1-inch balls. Roll each truffle in cocoa powder until well coated.
5. Chill for 1 hour or until firm before serving.