with Grand Marnier and hazelnut centers, coated in satanic dark chocolate
Ingredients
1 cup plus 1 pinch granulated sugar
1 cup water
1/2 cup blanched almonds
1/2 cup shelled pistachios
2 tablespoons Grand Marnier
Confectioners’ sugar, for dusting
20 to 25 hazelnuts
3 ounces dark chocolate, melted
Confectioners’ sugar, for dusting
Instructions
- Make a simple syrup by bringing 1 cup granulated sugar and the water to a boil in a heavy-bottomed saucepan. Boil until the sugar is dissolved and syrup has thickened, 8 to 10 minutes. Remove from the heat.
- In the bowl of a food processor, blitz the almonds, pistachios, and the pinch granulated sugar into a fine powder. Add the Grand Marnier.
- With the food processor running, slowly add some simple syrup to the nut mixture, adding only enough so the nuts forms a smooth paste. How much you use will depend on the humidity off the day, so add slowly and don’t worry if you only use half the syrup. Cover the mixture and chill overnight.
- Divide the nut paste into 20 to 25 pieces. Place on a baking sheet lined with parchment paper. Dust your hands with confectioners’ sugar, then use your thumb to press one whole hazelnut deep into the center of each ball. Gently roll the ball so the marzipan completely surrounds the hazelnut.
- Roll each ball in the melted dark chocolate, then set on parchment paper to dry. Dust lightly with confectioners’ sugar before serving.
Quantity: 20 to 26 pieces
