Chocolate Oat Balls With Marzipan Recipes

CHOCOLATE-COVERED MARZIPAN AND WALNUT PRALINES

Steps:

• Knead marzipan with 3/4 cup powdered sugar, chopped walnuts, rum, and maraschino liqueur on a clean work surface until smooth.
• Sprinkle remaining powdered sugar on a clean work surface. Roll out marzipan and cut out circles, squares, or rectangles.
• Line a baking sheet with waxed paper and set a wire rack on top.
• Place 3/4 of the chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in remaining dark chocolate until smooth.
• Stick a toothpick or metal skewer into each praline and dip into the melted chocolate, letting excess drip off. Set onto the wire rack. Allow chocolate to set a little, then place 1 walnut half on top of the chocolate.
• Allow chocolate to harden completely. Store pralines in airtight containers.

MARZIPAN TRUFFLES

Steps:

• Line a baking sheet (small enough to fit in the fridge) with wax paper.Chop the dark/milk chocolate into small pieces and place them in a microwave-safe bowl. Microwave the chocolate in 20-30 seconds at a time, stirring each time, until the chocolate is melted and smooth. If you like a slightly glossier chocolate coating, stir in the butter or coconut oil at this point.
• Dip the marzipan balls into the melted chocolate, letting the excess drip off (you can use a dipping tool or tines of a fork) and then place them on the wax paper. Once all the marzipan balls are coated you can transfer the baking sheet to the refrigerator where the chocolate will harden more quickly.
• Once the chocolate has hardened follow the same procedure to melt the white chocolate. Use a spoon to drizzle stripes of white chocolate over the chocolate covered marzipan. Return the truffles to the fridge to let the white chocolate harden.
• Makes about 20 truffles depending on size.

CHOCOLATE NO BAKE PEANUT BUTTER BALLS

Steps:

• In a medium-size bowl, mix together all ingredients.*
• Then wet hands. Use a tablespoon cookie scoop to scoop out dough and roll between your palms to form balls.
• Store in the fridge for up to 1 week or in the freezer for up to 3 months.

CHOCOLATE-OAT BALLS WITH MARZIPAN

Steps:

• Mix all ingredients in a bowl.
• Roll 30 small balls - approx 1/2 tbsp each.
• You can roll the balls in a bit of cocoa if you wish.
• Cool for 2 hours in the fridge.
• Keep refrigerated.