Marzipan is a great gift idea. One of the easiest things you can give to family and friends or even serve your guests during the holiday season is Marzipan treats, one of which is truffles.
How to make marzipan truffles
Marzipan
Process – In a food processor, add the almond meal and powdered sugar. Pulse until smooth, about a minute or two.Pro tip – How smoothly you grind the almonds will determine the texture of your marzipan. Adding powdered sugar to the almond meal prevents the almonds from releasing oil. Combine – Transfer to a bowl. Add the light corn syrup, almond, and vanilla extract. Combine well. Bring it all together into a ball. And, if necessary add one or two tablespoons of water or sugar syrup.Pro tip – If you plan to keep the marzipan longer than a week, use sugar syrup, not water. Rest – Lightly knead on a work surface until you have a smooth ball. Wrap in plastic wrap and rest in the fridge for 30 minutes.Pro tip – Kneading is important to get a smooth dough. But, over-kneading will cause the almonds to give out oil and that can make the marzipan oily.
Truffes
Marzipan truffles – Take a small tablespoon size piece of marzipan and roll it into ball smooth ball. Set aside
Stuffed marzipan truffles – take a small tablespoon size piece of marzipan and lightly knead it. Shape it into a flat disc and place a chocolate-coated nut in the center. Bring the sides up to close over. Roll into a smooth ball.Pro tip – The size of the chocolate-coated nut will determine the amount of marzipan you need and the size of the finished truffles. I highly recommend a small size to keep them aesthetic. Set aside.
Chocolate coating
Melt Chocolate – Break the chocolate into small pieces and melt in a double-boiler or microwave at 50% power until smooth. Add one to 2 tbsp cooking oil to make it pouring consistency. Dip the truffles – Using a fork and chocolate dipping tools – dip each ball in the melted chocolate. Pick the ball on the fork and scrape as much from the bottom on the edge of the bowl.Pro tip – Be patient and let the excess chocolate drip so you don’t have a chocolate ring below the truffle. Place the balls on the parchment paper. Place in the fridge to set. When set – dust with gold luster dust (optional)
White chocolate drizzle
Melt the white chocolate and transfer it to a piping bag. Cut a tiny hole in the bottle and drizzle the white chocolate all over the truffles.
Frequently asked question
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox. Known as Marzipan in the US and Almond paste in the UK. Quite often the difference is the ratio of Almonds: Sugar used in the two. It can be added to a cake before baking or be covered on a baked cake or fruitcake. There is so much you can do with marzipan.
Try marzipan Easter eggs. You can use it in cake decorating to cover a cake or fruitcake or in baked cakes such as the stollen from Germany or the Yule log cake. Truffles such as pecan marzipan truffles, chocolate marzipan truffles, and chocolate coconut truffles. Marzipan cookies – Use it to frost cookies instead of fondant. Use it in pastries such as marzipan croissants or in puff pastry bites.
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