Ingredients
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200g (7oz) MarzipanAlmond paste
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170g (6oz) Chocolatedark, milk, or white chocolate
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optional Chocolate Sprinkles
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optional (unsalted) Crushed Peanuts
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optional Cocoa Powder
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1 Tbsp (optional) Unsalted Butteror coconut oil to make the chocolate shine
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1 Tbsp (optional) Amaretto
Directions
Steps
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1
Done
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Make the Marzipan Almond Paste (Optional)Some well-stocked stores have marzipan, but if you would like to make your own under 10 minutes, here is my quick and easy marzipan recipe: How to Make Marzipan (Almond Paste) from Scratch. |
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2
Done
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Shape the MarzipanDivide the marzipan and roll into bite-size balls. Tip: before shaping the balls, if desired, add a Tbsp of almond liquer, such as Amaretto to the almond paste, mix with your hands, then divide and shape into balls. |
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3
Done
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Temper the ChocolateI know many people use a microwave to melt chocolate, but I never use a microwave. Chocolate also burns easily. If you do use a microwave, I suggest adding 1 Tbsp of butter or coconut oil to the melted chocolate to help give it a glossy finish. If you really want smooth, shiny, glossy, silky chocolate (instead of crystalized sugar and dull, flat-looking chocolate) I would temper it using a bain-marie (double boiler - see below for a recommendation). To do so, firsst chop the chocolate. Boil water in the bottom of the double boiler. Place 2/3 of the chocolate in the pan or a bowl over the water - do not let the water touch the pan/bowl. Stir frequently. For dark chocolate, use a candy thermometer or a digital thermometer and heat the chocolate until the temperature reaches 45°C/113°F. Remove from heat and stir in the remaining chocolate. Keep checking the temperature. Once it drops to 27°C/ 78°F, return the bowl to the double boiler and reheat, stirring occasionally until the temperature reaches 32°C/89°F. Remove from heat. Stir once more. Now it is ready for dipping. For milk chocolate, do the same, except the temperatures change: melt to 45°C/113°F, cool to 26°C/78°F, then reheat to 29°C/84°F. For white chocolate, melt to 40°C/104°F, cool to 25°C/77°F, and reheat to 28°C/82°F. |
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4
Done
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Dip and Decorate the Marzipan TrufflesLine a baking sheet with parchment or wax paper, or use a rack. Add your toppings of choice in separate bowls. Dip each marzipan ball in the melted chocolate and let the excess chocolate drip off (I find using a chocolate dipping fork works the best - see below for recommendations). Then roll in the desired topping and place on the rack or sheet to set. You can also refrigerate them for quicker setting. |
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5
Done
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Special EquipmentI love these chocolate candy drippers - they make life a lot easier when making chocolate candy: This is the bain-marie double boiler I use - it is so versatile and can be used as a steamer as well: |
