Dessert: Cognac Chocolate

To these it is especially good to use Hennessy. You can choose to make them in paper forms or just chill on the tray. You may well roll the balls in coconut instead of almonds as on the picture.

Ingredients:

 300 g marzipan

 3 oz cognac

 125 g dark chocolate

 100 g chopped almonds or coconut (for garnish)

Roll the marzipan thin and put out 25 small circles with a small glass, etc.

 The marzipan leftovers are mixed with cognac and rolled into small balls. Place the balls on top of the circle.

 Melt chocolate and dip the candy into it. Add the almonds before the chocolate hardens.