Saturday, February 2, 2013

Marzipan Truffles Two Ways: Covered in Dark Chocolate and Double Chocolate

Day Two of my Vegan Valentine’s Day Challenge is Marzipan Truffles Two Ways: Covered in Dark Chocolate and Double Chocolate! After making the strawberry almond shortbread cookies that reminded me so much of marzipan, I decided to make some marzipan! These are delicious little bit sized chunks of chocolate covered marzipan that are so sweet but intoxicating haha. I really hope you enjoy them!


- Alexis ♥

Marzipan Truffles Two Ways: Covered in Dark Chocolate and Double Chocolate
  • 1 ¾ cups raw almonds
  • 1 ½ cups powdered sugar
  • 5 tablespoons corn syrup
  • 1 teaspoon almond extract
  • 1 cup vegan dark chocolate chips
For the Double Chocolate:
  • 2 teaspoons of Unsweetened Cocoa Powder
Optional (For decorating):
  • Sprinkles
  • Cocoa Powder
  • Coconut

In a food processor, grind the almond until they’re very fine and start to clump together and then add the sugar and process until well combined.

 Transfer the almond sugar mixture to a bowl and add in the corn syrup and almond extract and knead (with gloves) until it comes together to make a dough. Shape the dough into a log and cut in half.

 Take one half of the dough and knead in the two teaspoons of cocoa powder.

Shape both sets of dough into a ball, cover in plastic wrap and refrigerate or freeze until firm.

While the marzipan is firming up, set up your decorations stations and melt the chocolate with a double boiler (let it cool a little bit before covering the marzipan with it).

Once the Marzipan has firmed up separate both sets of dough into equal sized balls, about a half tablespoon to a tablespoon, these will be sweet so smaller portions will be good.

Using a fork, roll the marzipan truffles into the chocolate and shake off the excess when lifting. You can decorate these however you want by just rolling the non-chocolate covered marzipan in the sprinkles, coconut, etc.

Once you’re done covering all of the marzipan in either the decoration or the covered them in chocolate refrigerate them so the chocolate can set.


*Tip: If you want these to work at room temperature, temper the chocolate. I didn’t do this because I have yet to master the art!

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