How to make Chocolate Marzipan Truffles

Marzipan has always been something I’ve associated to travel. I have two distinct memories: one related to when I had my first Mozart Chocolate truffle which I remain devout to (and bought swats of in Vienna); and another associated with Brussels, because it’s not uncommon to come across marzipan chocolate cigars.

Whilst my experience has been somewhat limited, I’m still a huge fan of the sweet, almond paste. And you couldn’t have imagined my excitement when I discovered how easy it is to make.

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Makes: 24

Time: 45 minutes

Difficulty: Easy

***I N G R E D I E N T S***

  • 300g ground almonds
  • 50 ml maple syrup
  • 40 ml amaretto
  • 1 tsp lemon zest form an unwaxed lemon
  • 175 g dark chocolate
  • topping such as crushed, almond flakes, lemon zest, melted white chocolate (optional)

***M E T H O D***

  1. Mix the ground almond with the lemon zest in a bowl.
  2. Mix amaretto and maple syrup in a separate bowl.
  3. On a clean surface, empty the ground almond mixture onto the surface and create a well. Slowly add the liquid to the almond mixture and begin to knead. Once all the liquid has been combined with the almond mixture, knead until compact. Wrap in a piece of cling film and chill in the fridge.
  4. Break chocolate into small pieces and melt it gently over a bowl of boiling water (bain marie). Make sure the water does not touch the bowl with chocolate.
  5. Take the marzipan out of the fridge. Pinch small pieces of marzipan and roll them into equal size balls. They should weigh around 15g each before dipped into the chocolate.
  6. Dip the marzipan balls in melted chocolate and place them on a drying rack for the chocolate to dry. Place in the fridge if you want to speed up the drying process.
  7. Add the toppings before the chocolate dries. If you are adding melted chocolate, wait for the dark chocolate to set first.

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