Almond and chocolate. A match made in heaven.
These are a perfect post dinner treat and much needed after a long day. I write this whilst watching Bridget Jones with a large mug of tea. And may I say, I highly recommend it.
These have a perfect balance of sweetness and cocoa-bitterness. I adore them.
Marzipan Chocolate Truffles
Makes 15 truffles (depending on size)
Ingredients
150 dark chocolate
150g marzipan (crumbled)
Pinch of salt
90 ml double cream
Cocoa powder (for dusting)
(see notes for ingredient replacement and store cupboard substitutions below the method)
Method
Break up the chocolate and place in a bowl with the crumbled marzipan and salt.
In a saucepan heat the cream until it just comes to a boil (don’t let it boil over!). Take it off the heat and pour immediately on the chocolate mixture. Leave to stand for a minute, then stir until all the chocolate is melted and you have a gorgeously shiny ganache. You may be have speckles of marzipan and that is fine - perfect in pact.
Place in the fridge for 2 hours until firm.
Remove from the fridge, then roll into balls (size of your choice) and roll them in cocoa powder to coat them.
Give them as gifts, eat them yourself or serve them to your friends.
Notes, substitutions and variations
Chocolate: Use milk or dark chocolate (I use dark). Quality of the chocolate is very much up to you, I’m stingy so my go-to is Tesco value obviously.
Cream: again you can use a vegan cream alternative – I’ve used oat cream which produces a different texture of truffle, but still delicious.
Salt: a pinch of salt brings out
Variations
Vanilla: replace orange extract with vanilla
Nuts: stir through crushed hazelnuts for a Ferrero Roche vibe. Or roll in crushed pistachios for an air of sophistication.
//Marzipan Chocolate Truffles//
Almond and chocolate. A match made in heaven.
These are a perfect post dinner treat and much needed after a long day. I write this whilst watching Bridget Jones with a large mug of tea. And may I say, I highly recommend it.
The perfect balance of sweetness and cocoa-bitterness. I adore these.
Recipe link in my bio
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