Chocolate pralines filled with marzipan

Ingredients for 1 servings:

• 1 egg(s)
• 200 ml whole milk
• 1 pack of chocolate pudding powder
• 2 tbsp, heaped powdered sugar
• 2 tbsp, heaped vanilla sugar
• 1 pinch of salt
• 2 tbsp, heaped wheat flour
• 100 g butter, melted
• 2 cl Amaretto, alternatively egg liqueur
• 2 tbsp, heaped cocoa powder
• 125 g hazelnuts, ground
• 300 g butter biscuits, dark
• 200 g raw marzipan, formed into balls, for filling
• 300 g block chocolate
• 100 ml whipped cream

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 5 minutes

Whisk the egg, pudding powder, sugar, vanilla sugar, salt, and flour into the cold milk. Bring the mixture to a boil, stirring constantly. Once the cream has formed, stir in the melted butter and liqueur. Finely crumble the biscuits and mix with the cocoa powder and ground nuts. Gradually work this mixture into the cream using a kneading machine until the dough pulls away from the sides of the bowl when kneaded. Form small balls (10 g) from the dough and fill each with a pea-sized marzipan ball (5 g). Once the dough is processed, place the balls in the refrigerator to cool. Crumble the chocolate and melt it over a water bath, stirring constantly. Add the cream and heat through. Now dip the chocolates one by one into the chocolate bath and then place them back on a plate lined with baking paper to cool. Finally, when the chocolate has set, decorate each chocolate with a rosette. The dough is enough for about 45 chocolates.