- For the pistachio marzipan
- 300 grams chopped Pistachio
- 200 grams Marzipan
- 100 grams powdered sugar
- 150 milliliters Orange liqueur (such as Grand Marnier)
- For sealing and coating
- 200 grams Couverture
- 63 pieces Chocolate truffle (Milk chocolate coating, the finished product)
Reserve 1/3 of the pistachios for garnish. Mince the rest in the kinfe mill. Mix the marzipan with the powdered sugar, orange liqueur and minced pistachios. Fill into a piping bag with a large tip and fill the chocolate shells with it.
Crush the couverture, melt over a water bath and achieve a consistent temperature of 32°C (approximately 90°F). Fill 4 tablespoons into a piping bag and cover the chocolate shells with it.
Stir the remaining chocolate well. Use a fork to dip the balls into the chocolate, let the excess drip off and put onto a drip tray to dry for 2-3 minutes. Garnish with pistachios and allow to cool.