For the marzipan pralines, bring the whipping cream to the boil and dissolve 100 g of the chocolate in it. Gradually add the marzipan, amaretto and vanilla pulp.
Process until a homogeneous mass is formed. Form nut-sized balls from it and put them in the freezer until they are frozen.
Melt the remaining chocolate together with the oil in a water bath and stir until smooth.
Remove the frozen chocolates and, using a toothpick, pull them at least twice through the still-warm chocolate-oil mixture.
When the glaze has hardened, the toothpick can simply be removed from the marzipan pralines with a twisting motion.