Marzipan egg chocolates

Name: Marzipan egg chocolates
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 150 g white and dark chocolate; 8 dried apricots; 400 g Marzipan raw mass; 4 TABLESPOONS Apricot Liqueur; 40 g Icing sugar; 4 TABLESPOONS Coffee Liqueur; 1 TEASPOON Espresso coffee powder; 2 TABLESPOONS ground pistachio kernels; 7-10 Tbsp Icing sugar; 7-10 Tbsp Cellophane

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

150 g white and dark chocolate
8 dried apricots
400 g Marzipan raw mass
4 TABLESPOONS Apricot Liqueur
40 g Icing sugar
4 TABLESPOONS Coffee Liqueur
1 TEASPOON Espresso coffee powder
2 TABLESPOONS ground pistachio kernels
7-10 Tbsp Icing sugar
7-10 Tbsp Cellophane

Directions

1
Melt the white and dark chocolate separately at low heat on a hot water bath. Chop the apricots and knead with 200 g marzipan, apricot liqueur and icing sugar. Knead 200 g marzipan, coffee liqueur, 1 tablespoon dark couverture and coffee powder. Form approx. 12 eggs from each of the two marzipan mixtures, if necessary dust hands with icing sugar. Place the eggs on a praline grid.
2
Cover light eggs with the white chocolate coating, dark eggs with the dark chocolate coating. Spoon the rest of the white couverture with a spoon in strips over the dark eggs, and dark couverture over the white eggs. Sprinkle with pistachios, chill and let dry. Wrap eggs in cellophane as a gift