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Chocolate Marzipan Truffles


12-oz semisweet chocolate chips

1 lb marzipan

1/2 cup blanched almonds
finely ground

1 Tbsp Amaretto

1/4 cup cocoa powder (for coating)


Melt the chocolate over low heat.

Remove from heat.

In a large bowl,crumble the marzipan.

Beat in the melted chocolate to form a smooth paste.

Blend in the nuts and amaretto.

Cover and refrigerate for 30 minutes, or until thick but not too firm.

Using a teaspoon or melon baller, scoop up the mixture and roll it into 1-inch balls.

Roll each truffle in the cocoa powder until well coated.

Chill for 1 hour or until firm before serving.

Store leftovers in the refrigerator, well covered.

Remove half an hour before serving for best flavor.