Chocolate marzipan with cognac and walnuts

Chocolate marzipan with cognac and walnuts

By
From
Scandinavian Christmas
Makes
20
Photographer
Lars Ranek

You can make endless variations on this theme: replace the walnuts with prunes, orange zest, dates or raisins, or substitute any other liqueur you like for the cognac.

Ingredients

Quantity Ingredient
300g marzipan
4 tablespoons cognac
75g walnuts, chopped
75g soft danish nougat
150g tempered chocolate, to cover, (see note)

Method

  1. Mix the marzipan, cognac, walnuts and nougat well, then form the mixture into little balls, each about the volume of a teaspoon. Dip them in the tempered chocolate, then let them rest on a wire rack until the chocolate has set.

Tempered chocolate

  • You will need a sugar thermometer. Melt two-thirds of the chocolate in a bowl over a pan of simmering water (the bowl must not touch the water). When it has reached 50°C, add the rest of the chocolate. Mix well until melted. Gently heat until it reaches 31°C. Now it is ready to use.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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