Pine Cone Chocolates
ready in 2 h. 25 min.
Heat the chocolate, cream and marzipan in a heatproof bowl over a pan of simmering (not boiling) water, stirring constantly until melted and smooth. Remove from the heat
Whisk in the liqueur and set aside to cool. Cover with clingfilm and chill for about 2 hours until firm.
With cocoa dusted hands, break off small pieces of the mixture and roll into oval shapes.
Roll the truffles in cocoa powder to coat.
Cut into the ovals with a sharp knife to make the pine cone markings, as in the photo. Sift a little more cocoa over the top. Chill until ready to serve.