Marzipan Chocolate Rolls

Directions

1. 1
   Place 6 ounces of the chocolate in a 1-quart mixing bowl.
2. 2
   In a 1-quart saucepan over medium heat, bring the cream to a boil.
3. 3
   Remove the pan from the heat and pour into the bowl with the chocolate.
4. 4
   Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.
5. 5
   Cover the bowl tightly, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).
6. 6
   Or let the mixture sit at room temperature for several hours or overnight until completely set and thick.
7. 7
   Dust a work surface with some of the confectioners sugar and roll out the marzipan to a 6 by 12-inch rectangle.
8. 8
   With a sharp knife, trim off the rough edges and cut the marzipan in half lengthwise, forming 2 rectangles, each measuring 3 by 12 inches.
9. 9
   Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the chocolate cream.
10. 10
    Line a baking sheet with parchment or waxed paper.
11. 11
    Place each rectangle on the paper.
12. 12
    Pipe a line of the chocolate cream lengthwise close to one side of each rectangle, leaving a 1/4-inch clear border at each end.
13. 13
    Moisten each long edge of the marzipan with a damp pastry brush, and roll the marzipan around the chocolate, enclosing it completely.
14. 14
    Cover the rolls with plastic wrap and chill in the refrigerator for 2 hours or in the freezer for 45 minutes.
15. 15
    Melt the remaining 6 ounces chocolate in the top of a double boiler over hot, not simmering, water, or in a microwave-safe bowl in the microwave on low power for 30-second bursts.
16. 16
    Remove the marzipan rolls from the refrigerator, and with a dry pastry brush paint chocolate all over the rolls.
17. 17
    The chocolate will firm up in a few seconds.
18. 18
    Cut the rolls into 1/2-inch-thick slices.
19. 19
    Place 2 rolls together in each paper candy cup.
20. 20
    In a tightly covered container wrapped in several layers of aluminum foil, the rolls will keep for 1 month in the refrigerator or 2 months in the freezer.
21. 21
    They are best eaten at room temperature.