Marzipan Truffles Recipes

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.

RAW MARZIPAN WITH TRUFFLE FILLING

Steps:

• Combine almond flour and agave nectar in a blender; blend until mixture begins to form a ball on the blade, scraping sides if needed, 1 to 2 minutes. Refrigerate until marzipan is firm enough to roll, about 1 hour.
• Combine dates, hazelnuts, and cocoa powder in a blender; blend until truffle texture is smooth, 1 to 2 minutes.
• Roll marzipan into a long rope. Flatten into a thin sheet using a rolling pin. Roll truffle into a long rope; place in the center of the marzipan sheet and roll up to seal. Cut the roll into 3 pieces.

MARZIPAN SNOWBALL TRUFFLES (VEGAN)

Steps:

• For the ganache:.
• Cut the chocolate fine with a serrated knife. If it's not fine, it will not melt. Make sure it's at room temperature.
• If the butter is not at room temperature, cut it fine as well. Place everything except the soy creamer in a wide bowl with a lid.
• Heat the creamer and just when it comes to a boil, pour it over the remaining ingredients. Stir it gently until everything melts and it's smooth and glossy. Let it sit open until the steam evaporates and it's warm, not hot. Then cover with cling wrap, put the lid, and refrigerate for 2 to 4 hours.
• Scoop out with a melon baller or teaspoon. Place the parchment on a metal pan and freeze (there's no need to cover) for an hour until they turn rock solid.
• For the marzipan:.
• Keep a saucer (or two) in the freezer to chill.
• Grind 3 cups of the almonds in a food processor (or in a spice grinder in 1/4 cup batches at a time) until it is a fine powder. It may turn a little pasty with the released oils, but that's fine. Feel through the powder/paste with your fingers to make sure there are no pieces. If there are, remove the pieces and add them to the next grinding batch. Be patient 'cos this takes a while.
• Heat the water in a wide, heavy-bottomed pan. When it begins to simmer, add the sugar.
• On medium heat, stir until all the sugar dissolves. Add the powdered almonds, orange blossom water/rose water, almond extract, salt and lemon juice.
• Stir on medium heat and cook for a few minutes. Please do not leave the stove unattended, or it may burn. Cook it until it thickens and starts coming together into a paste.
• Test a tiny bit on the chilled saucer. If it forms a soft ball that holds it shape, take it off the fire (about 240 F). Let it cool a bit uncovered and knead it into a soft, glossy ball.
• Cover with cling wrap and refrigerate for a couple of hours if you have the time. Else, let it cool completely. If it's too loose, grind up the reserved almonds and add a couple tablespoons of the powder to the marzipan. Knead it in and leave it alone for half an hour. If it's too dry, a bit of kneading will make it more pliable, or use a drop of water.
• Assembling the truffles:.
• Make sure the marzipan is at room temperature and soft at all times. If you think it's drying up, knead it a bit until it becomes soft and glossy with slightly moist fingers. Else, the balls will crack while shaping.
• Make sure the ganache balls are very cold. Else, they will ooze as you are folding the marzipan over them. If you sense them softening, stick them back in the freezer for five minutes.
• Pinch out small pieces of the marzipan and roll them into balls slightly larger than the ganache balls. The softer and more pliable the marzipan is, the less you will need. So roll each ball between your palms until it is soft and shiny before spreading it with your fingertips into a round big enough to fit the chocolate centre.
• Place the ganache ball in it, tuck up and seal the edges, and roll the whole thing between your palms until you have a smooth truffle.
• Dip it in a bowl of sugar on all sides and place it in a box or mini-muffin paper liner. When they are all done, place them back in the refrigerator.

HAZELNUT MARZIPAN BALLS

Steps:

• Into a heavy mixer place the powdered sugar, marzipan, ground hazelnuts, and Frangelico. If you do not have a mixer they can be kneaded by hand like a bread dough but it will take a bit of muscle! Use powdered sugar for dusting if you are kneading on a counter or cutting board.
• If your dough seems overly wet and sticky, add enough powdered sugar so you can pinch off small pieces and roll into 1 1/2 inch balls
• Place all of your rolled up balls of center on waxed paper.
• When all of the dough is rolled, melt the chocolate coating in the microwave on LOW (important!) or in a double boiler,
• Once the chocolate is melted, dip each center in melted chocolate and place onto a new piece of wax paper. This sometimes takes a while to get a good technique. I HIGHLY recommend a dipping spoon like they sell at most major craft stores! It only costs a few dollars but will save you a ton of work and make your candy look much prettier!
• As you dip the candies, sprinkle the tops with leftover ground toasted hazelnuts.
• Let firm up for about an hour.
• Store in an airtight container at room temperature. They should be fine for a couple of weeks.

MARZIPAN TRUFFLES

Steps:

• Grate the marzipan on a box grater.
• In a double boiler, on medium heat, add the chocolate, heavy cream and grated marzipan. Stir constantly with a rubber spatula or dry wooden spoon.
• Mixture should be melted and smooth in about 10 minutes.
• Remove from heat and place on wire rack.
• Whisk in amaretto liqueur. Cool bowl on wire rack for 10 minutes.
• Cover with plastic wrap and refrigerate for 2 hours or until firm.
• Working quickly, scoop out a rounded teaspoon, and roll into a ball.
• Roll the truffles in the cocoa powder or/& finely chopped almonds.
• If the balls become too soft to work with, put in the freezer for a few minutes to firm up.
• Put in tiny paper cups and enjoy.

HOMEMADE MARZIPAN TRUFFLES

Steps:

• Put almonds in hot water for two minutes, than scrape the shell out of nuts. Whizz the almonds in a food processor until they are finely chopped, then tip into a large bowl.
• Mix together sugar, cinnamon and vanilla extract and stir it all in almonds, then whizz to a smooth sticky paste.
• Marzipan can take any shape. It's up to you to decide. I prefer roll it into balls.
• Melt the chocolate in a glass bowl set over a small pan of simmering water. Take away and put marzipan one by one in the chocolate, cover it all over and put aside.
• Put in the fridge and cool for 1-2 hours