Apricot Hearts

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Dice the apricots and chop finely in the universal chopper. Sprinkle with the liqueur and let it stand covered for about 1/2 hour. Add marzipan paste and sieved icing sugar. Knead everything well together. Roll out the mixture between 2 layers of cling film approx. 1 1/2 cm thick and cut out small hearts (approx. 3 cm). Melt light and dark chocolate separately in a hot water bath.

2. 2

   Cover hearts with light chocolate coating. Let dry completely on a cake rack. Pour the dark chocolate coating into a small freezer bag. Cut off a tiny tip and sprinkle the edges of the heart with dark chocolate coating. Results in about 30 hearts

3. 3

   Per heart approx. 370 kJ/ 90 kcal