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Print this Recipe    Sarah Bernhardts

Sarah Bernhardts

150 g (5 oz.) marzipan
1/2 to 1 egg white

150 g (5 oz.) dark chocolate
1 tablespoon butter
3/4 dl (5 tablespoons) whipping cream

200 g (7 oz.) dark chocolate
1 tablespoon oil

whole, shelled hazelnuts, optional

Grate marzipan. Beat egg white and mix into marzipan. Place
teaspoonfuls of dough onto baking sheets that have either been well
greased or covered with a sheet of parchment paper. Dust hands
with flour and press cookies flat. Bake 12-14 min. at 150 deg. C
(300 deg. F). Remove cookies from pan while still warm, and allow
to cool with bottom sides up.

Melt 150 g chocolate in a double boiler. Scald cream and butter;
pour into melted chocolate while beating constantly. Allow filling
to cool and thicken. Spread filling on top of macaroons, then
chill in refrigerator for at least one hour.

Melt 200 g chocolate in a double boiler; stir in oil. Quickly dip
cold cookies in chocolate glaze, in order to cover the truffle
filling. If desired, top with a whole hazelnut.

Yield: about 15.

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