1 oz semisweet chocolate
 4 oz. marizpan
 1 egg white
 peppermint extract
 Melt semisweet chocolate in a bowl or top of a double boiler set over a 
 pan of shimmering water.  Gradually add chocolate to marzipan and knead 
 well.  If marzipan becomes dry, add 1 to 2 teaspoons of egg white.  
 Flavor with a few drops of peppermint extract. (Note:  I use Creme de 
 Cocoa instead)
 
 Source: The Book of Chocolates and Petits Fours by Beverly Sutherland Smith.