Best Homemade 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.

HOMEMADE MARZIPAN

Steps:

• Combine almond flour and confectioners' sugar in a food processor; pulse until evenly mixed. Add almond extract and rose water; process until combined. Add egg white; process until a thick dough forms.
• Wrap dough in plastic wrap and refrigerate until firm.

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.