Instructions

1. 1. Grate the marzipan.
2. 2. Use a double boiler, or create one by filling a pot with 1″ of water and placing a metal bowl on top. The water must not come in contact with the bowl. Put over medium heat.
3. 3. Add the chocolate, heavy cream and grated marzipan. Stir constantly with a dry rubber spatula or dry wooden spoon (see tip on lower left.)
4. 4. Mixture should be melted and smooth in about ten minutes. Remove from heat and place on wire rack.
5. 5. Whisk in amaretto liqueur. Cool bowl on a wire rack for 10 minutes. Cover with plastic wrap and refrigerate for 2 hours or until firm.
6. 6. Put on your latex gloves. Scoop out a rounded teaspoon of mixture, and roll into a ball.
7. 7. Roll the truffles in the cocoa powder or finely chopped almonds. If the balls become too soft to work with, put in the freezer for a few minutes to firm up.
8. 8. Put in tiny paper cups.

9. If you have to ask, you don’t want to know.