Pecan Marzipan Truffles

Traditionally, marzipan is made with almonds but the truth is you can use any nut meal to make marzipan. For example, my mom made cashew marzipan because back home cashews are more affordable than almonds Pecans are very common here and often I love to make pecan marzipan instead of almonds. In fact, you must try chocolate pecan marzipan. Pecan and chocolate are a match made in heaven. If you love marzipan and have access to pecans, you absolutely must-try pecan marzipan.

Ingredients and substitutes

Marzipan – I used homemade marzipan made with pecans today. You can use store-bought marzipan made with almonds just as well.Dark chocolate – Marzipan is sweet so I highly recommend using dark chocolate. This really cuts down the sweetness of the marzipan. Cooking oil – this just helps dilute the chocolate so it’s not too thick and chunky.

Step by step instructions

Pecan marzipan

In a food processor – add the almond meal and powdered sugar. Pulse until smooth – a minute or twoTransfer to a bowl. Add the light corn syrup, almond, and vanilla extract. Combine well. Bring it all together into a ball – if necessary add one or two tablespoons of water or sugar syrup. Lightly knead on a work surface until you have a smooth ballWrap in plastic wrap and store until ready to use.

Truffles

Balls – Take a small tablespoon size piece of marzipan and roll it into ball smooth ball. Set asideMelt 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.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)Enjoy