- 80 grams Shelled pistachio
- 350 grams Marzipan
- 8 centiliters Maraschino liqueur (Italian Kirschlikör)
- 40 dried Dates (dried without pits)
- 200 grams dark Couverture
- 10 Shelled pistachios
- 50 grams white Couverture
- 20 candied Violets (from the deli)
- fine Granulated sugar
Finely grind the pistachios in an electric chopper. Cut the marzipan into small cubes and knead well with the pistachios and maraschino liqueur. Halve the mixture and set half aside for decoration.
Fill the dates with the marzipan mixture and gently press together.
Chop the dark chocolate coarsely and melt over a pan of hot water. Halve the shelled pistachios.
Dip the stuffed dates in the melted chocolate, using a long wooden skewer and place on a cooling rack. On half of the dates, place half a pistachio and leave to dry for about 2 hours in the refrigerator.
Chop the white chocolate coarsely and melt over a pan of hot water. Transfer the chocolate to a freezer bag and off cut a small corner. Transfer the remaining marzipan mixture into a piping bag with a star nozzle.
Decorate the stuffed dates (without the pistachio halves) with the chocolate and a marzipan stripe. Top each with a candied violet and dust with fine sugar, to taste.
Allow the chocolate to set before serving.