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!

CHOCOLATE AND MARZIPAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix flour, cocoa powder, baking soda, and salt together in a bowl.
• Combine 1/2 cup plus 1 1/2 tablespoon sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time. Fold in flour mixture until dough comes together; mix in vegetable oil and milk. Fold milk chocolate and marzipan into the dough.
• Drop spoonfuls of the dough on the lined baking sheets.
• Bake in the preheated oven until edges are browned, about 13 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool before serving.

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.

MARZIPAN CHOCOLATE SQUARES

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. Divide the marzipan into quarters. Roll out each piece to a 6-inch square and trim off the rough edges. 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 2 of the marzipan squares on the paper and pipe lines of chocolate very close together on top of the marzipan squares, leaving a 1/4-inch clear border around the edges. Top each with another square of marzipan, aligning the edges evenly. Cover the marzipan squares with plastic wrap and chill in the refrigerator for 2 hours or the freezer for 45 minutes. With a sharp knife, cut the 6-inch squares into 1-inch squares, then return the squares to the freezer for 30 minutes. Remove the squares from the freezer and bring to cool room temperature so the outer coating won't crack when they are dipped.
• Line a baking sheet with parchment or waxed paper. Melt and temper the remaining 1 1/2 pounds chocolate (see pages 25-30). Dip each square in the tempered chocolate, coating it completely. With a dipper or fork, remove the square from the chocolate, carefully shake off the excess chocolate, and turn the square out onto the paper. Repeat with the remaining squares. After dipping 4 squares, press the tines of a fork into the top of each square to create a line design before the chocolate sets up.
• Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. Place the squares in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the squares will keep for 1 month in the refrigerator or 2 months in the freezer. They are best eaten at room temperature.