Chocolate Praline Brains

• 6 ounces hazelnut praline paste
• 4 ounces dark chocolate, 58 percent
• 1 ounce feuilletine
• 8 ounces almond paste
• 2 ounces glucose
• 6 ounces powdered sugar, sifted

1. For the chocolate hazelnut center: Melt the hazelnut praline paste and dark chocolate over a double boiler.
2. Stir in the feuilletine.
3. Stir over an ice bath until cool.
4. Once cooled, scoop out 1 tablespoon of the mixture and roll into spheres.
5. Reserve on a sheet pan until the marzipan is ready.
6. For the marzipan: Mix the almond paste and glucose in mixer with a paddle attachment.
7. Slowly add the powdered sugar until the consistency of stiff cookie dough.
8. Remove from the bowl and continue mixing by hand until uniform consistency.
9. To assemble: Roll out a small amount of marzipan into a flat disc.
10. Place a sphere of chocolate hazelnut in the middle of the marzipan disc.
11. Fold up he marzipan over the chocolate, covering the center completely.

hazelnut praline, chocolate, feuilletine, almond paste, glucose, powdered sugar

Taken from www.foodnetwork.com/recipes/chocolate-praline-brains.html (may not work)