Marzipan Chocolate Rolls Recipes

MOLLY'S MINI MARZIPAN TREATS

Steps:

• Line a baking sheet with parchment paper.
• Roll out the marzipan to 3/4 inch thickness, using powdered sugar to dust the work surface and rolling pin to avoid sticking. Cut into desired shapes.
• Meanwhile, melt the chocolate over a double boiler until smooth. Using 2 forks, dip each piece of marzipan in the chocolate to cover completely. Transfer to the lined baking sheet and decorate with sprinkles as desired. Allow to set until firm, about 30 minutes. Share!

MARZIPAN CHOCOLATE ROLLS

Steps:

• Place 6 ounces of the chocolate in a 1-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Remove the pan from the heat and pour into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Cover the bowl tightly, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours). Or let the mixture sit at room temperature for several hours or overnight until completely set and thick.
• Dust a work surface with some of the confectioners' sugar and roll out the marzipan to a 6 by 12-inch rectangle. With a sharp knife, trim off the rough edges and cut the marzipan in half lengthwise, forming 2 rectangles, each measuring 3 by 12 inches. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the chocolate cream.
• Line a baking sheet with parchment or waxed paper. Place each rectangle on the paper. Pipe a line of the chocolate cream lengthwise close to one side of each rectangle, leaving a 1/4-inch clear border at each end. Moisten each long edge of the marzipan with a damp pastry brush, and roll the marzipan around the chocolate, enclosing it completely. Cover the rolls with plastic wrap and chill in the refrigerator for 2 hours or in the freezer for 45 minutes.
• Melt the remaining 6 ounces chocolate in the top of a double boiler over hot, not simmering, water, or in a microwave-safe bowl in the microwave on low power for 30-second bursts. Remove the marzipan rolls from the refrigerator, and with a dry pastry brush paint chocolate all over the rolls. The chocolate will firm up in a few seconds. Cut the rolls into 1/2-inch-thick slices. Place 2 rolls together in each paper candy cup.
• In a tightly covered container wrapped in several layers of aluminum foil, the rolls will keep for 1 month in the refrigerator or 2 months in the freezer. They are best eaten at room temperature.