In this recipe
Odense Marzipan is manufactured in Denmark, using the finest California almonds that have been blanched, mixed with sugar, and rolled through Italian millstones. You’ll find this sweet, rich, flavorful candy dough adds a touch of whimsy and a delicious flavor to any occasion.
Forty 1-inch truffles
Prep time 30 minutes
Chill time: 2 hours
Total Time 2 hr. 30 min.
12 oz bittersweet chocolate, broken into small pieces 1/3 cup heavy cream 1-7 oz box Odense Marzipan 1 teaspoon Amaretto liqueur 1/4 cup cocoa powder or finely chopped almonds (for toppings)
Wire rack for cooling mixture
Mini paper cupcake baking cups (In stores' cake decorating section).
Optional: Latex gloves (mixture is sticky!)
Never allow water to come in contact with melted chocolate. Even a drop can cause it to "seize."
- Grate the Marzipan.
- Use a double boiler, or create one by filling a pot with 1" of water and placing a metal bowl on top. The water must not come in contact with the bowl. Put over medium heat.
- Add the chocolate, heavy cream and grated Marzipan. Stir constantly with a dry rubber spatula or dry wooden spoon.
- Mixture should be melted and smooth in about ten minutes. Remove from heat and place on wire rack.
- Whisk in amaretto liqueur. Cool bowl on a wire rack for 10 minutes. Cover with plastic wrap and refrigerate for 2 hours or until firm.
- Put on your latex gloves. Scoop out a rounded teaspoon of mixture, 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.
*Nutrition Facts are estimates only. For questions or specific information, email email@example.com