marzipan & grand marnier truffles

Soft almond paste flavoured with orange zest and a burst of orange liqueur, smothered in dark chocolates. Yummy.

And just what I need, because I’ve had a rough week.

Jonas and I came home from a wonderful weekend in hinterland of the Sunshine Coast, where we celebrated Ms Correct and B-Rad’s tres chic wedding (if you are ever in that part of the world, I highly recommend spending some time in the cute mountain village of Montville: it’s just lovely).

When we came home our houseguest / adopted son, Fabio, had left us a note saying he’d run away with the circus.

So the house was all ours again.

I was keen to do some cooking, write some posts and begin the painful, tedious job of reloading all my old images to the blog after I’d accidentally deleted THEM ALL a few weeks ago. Don’t ask.

But then I caught the flu. Not some common floozy cold but nasty Madame Influenza herself.
That progressed into a chest infection and here I am, six days later, only just crawling out of bed and still decked out in head to toe fleece.

Jonas has turned out to be a regular little Florence Nightingale, bolstering my health with delicious dinners and a regular supply of chocolate and mandarins, a craving of my current state.

He loves marzipan, and so this little truffle recipe is a shout-out to my lovely hubby who nursed me back to health.

Another 2011 Food Challenge, to make more candies, ticked off.

Marzipan & Grand Marnier Truffles

Anna's very own recipe. Makes 6-10 truffles.

Ingredients:
100g marzipan
1 teaspoon orange zest
1 tablespoon Grand Marnier
100g dark chocolate

Method:
1. Knead marzipan, orange zest and Grand Marnier together.
2. Roll into balls then refrigerate for an hour or so to harden up.
3. Melt the chocolate then allow it to cool for 5-10 minutes (depends how warm your kitchen is).
4. Roll the balls in the chocolate then allow them to cool further for 20 minutes before refrigerating them.
5. Remove from fridge just before eating.