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Nut-nougat cream marzipan pralines

updated

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Ingredients for 1 servings:

  • 250 g marzipan paste
  • 400 g hazelnut nougat cream
  • 4 tbsp Amaretto or rum
  • Cocoa powder

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

simple and delicious

Heat the hazelnut nougat spread. Tear the marzipan into small pieces and mix it with the nougat spread. Continue heating. Once the ingredients are smooth, add the Amaretto. Let it cool slightly until the mixture is lukewarm. Form the mixture into small balls and roll them in the cocoa powder. If desired, add a little cinnamon to the cocoa powder. Store the chocolates in the refrigerator. They will keep for about 8 weeks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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