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Staci Plonsky
Marzipan bonbons with walnuts and cranberry ice cream
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Ingredients
Directions
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Melt the chocolate au bain-marie until only some small lumps are visible. Remove from the heat source and whisk the lumps with a whisk.
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Squeeze the marzipan balls slightly flat and dip them into the chocolate with a fork. Drain excess chocolate and place the chocolates on a piece of baking paper.
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Press a half walnut on the bonbon as soon as the chocolate is slightly congealed and leave to dry for another 30 minutes.
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Serve 2 chocolates per person with a scoop of ice cream. Garnish with a bite cup.
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Nutrition
550Calories
Fat48% DV31g
Protein14% DV7g
Carbs20% DV59g
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