John Myers
Contents
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Ingredients
- 20 ml Chocolate liqueur or coffee liqueur
- 3 tsp Instant coffee powder or expresso
- 250 g Marzipan paste
- 70 g Dried cranberries
- 200 g Whole milk couverture, melted
Instructions
- Heat the liqueur in a glass in the microwave. Add the instant coffee and dissolve in it (it becomes a bit viscous). Knead this mixture into the marzipan.
- Coarsely chop 50g cranberries and knead into the coffee marzipan. Shape into a ball, wrap in cling film and let it soak for 1 hour at room temperature.
- Cut off equal parts from the marzipan mixture with a coffee spoon and shape them into balls. Turn in the melted couverture and drain on a praline sieve.
- Halve the remaining cranberries and place on the balls.
