Instructions
these petit fours are traditionally a christmas treat in Denmark, but make them whenever you want to.
- mix marzipan with app. 1 dl. of baileys liqueur and add icing sugar to thicken the paste
(it needs to be firm) - let it rest in the fridge for 30-60 minutes or over night if possible
- roll / scoop the marzipan into balls of 2 cm, diameter without heating it with your hands too much
- melt the dark chocolate
- cover the balls with melted chocolate and immediatele after roll them in chocolate milk powder
- leave on a baking sheet to cool completely
step 5 is really messy, but it's worth it.