In this recipe

  • Odense Marzipan

    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.

Chocolate Covered Marzipan Balls

Chocolate Covered Marzipan Balls Recipe
Nothing is simpler than dipping marzipan balls into chocolate for a quick confection that is richly flavored and elegant.

Sixteen 1-inch balls


Time and yield will depend on size of ball you make.

  • 1-7 oz box of Odense Marzipan
  • 12 oz dipping chocolate
  • Optional:
  • Chopped almonds, colored dipping chocolates*, coconut
  • *Dipping chocolates can be found in candy or cake decorating stores. They have already been tempered so they do not change color (bloom) or grow dull with time.
1. Divide Marzipan into equal size pieces of choice. Roll into balls.
2. Heat chocolate in a double boiler or in a bowl over a pot of simmering water, being careful no water comes in contact with chocolate.
3. With a toothpick, spear a ball and dip in chocolate until covered. Place on wax paper.
4. If desired, paint with a colored chocolate or sprinkle with nuts or coconut and let chocolate harden. These easily made confections make a great hostess gift.
5. Store Marzipan balls between wax paper in an airtight container, 2-3 weeks on counter or 1-2 months in the refrigerator.

Double boiler
Wax paper


Chocolate Covered Marzipan Balls

Nutrition Facts:*



FAT: 17g


SODIUM: 5mg 

CARBS: 43g



*Nutrition Facts are estimates only.  For questions or specific information, email

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Chocolate Covered Marzipan Balls

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