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Chocolate Marzipan Truffles



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


  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.

Yield: 1 1/2 pounds


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