The flavours of chestnut and almond marry beautifully. A little flaky salt adds crunch and contrast.
2 100-g pkgs
, patted dry
, finely chopped
, such as Maldon
WHIRL almonds with icing sugar in a food processor until very finely ground. Add chestnuts, rum and salt. Whirl until mixture starts to come together. Scrape into a bowl. Cover and refrigerate until marzipan is not sticky to the touch.
LINE a baking sheet with parchment. Scoop out 2-tsp portions of marzipan mixture. Use lightly damp hands to roll into balls. Arrange 1 in. apart on prepared sheet. Freeze until firm, about
MICROWAVE chocolate with coconut oil in a small bowl until almost melted, 1 min. Stir until smooth.
USING 2 forks to hold a ball, coat with chocolate. Let excess chocolate drip off, then return to baking sheet. Immediately sprinkle with a few flakes of salt (chocolate will firm up very quickly). Repeat with remaining balls. Serve immediately or refrigerate up to 5 days.