Ingredients

Steps

• Simmer milk, spices, and sugar in a saucepan.
• Strain hot milk onto chopped chocolate and whisk until smooth.
• Whisk in brandy and refrigerate in a container until set.
• Roll marzipan into hazelnut-sized balls.
• Coat marzipan balls in set ganache and place on a tray.
• Mix cocoa powder, icing sugar, cinnamon, and nutmeg in a bowl.
• Melt dark chocolate over a water bath until it reaches 43°C.
• Cool the melted chocolate to 35°C for tempering.
• Dip truffles in tempered chocolate then roll in the cocoa mixture.
• Allow truffles to cool on a plate before serving.