Walnut Marzipan Truffles with Cardamom

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200 g Marzipan
150 g ground walnuts
1 Tl Cardamom
5 El Williams Christ Pear Schnaps 
200g Dark Chocolate

With your hands mix the first 4 ingredients until well incorporated. Chill for about 2 hours. 

Using low, controlled heat, melt the cocolate in a double boiler.

With a melon baller form little truffles and cover them with chocolate. 

Let them set at room temperature and store in a dark, cool place. 


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