Almond and Orange Truffles
Melt the chocolate in a bain marie over hot, but not boiling, water.
Knead the marzipan with the almonds, icing sugar and liqueur and form into small balls. Roll in the oats, press on firmly and then coat in chocolate, using a dipping fork. Drain and leave on a wire rack to dry.
Serve in paper or foil chocolate cases.