Marzipan Truffles
Ingredients
- 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)
Just five ingredients create 40 sinful truffles.
Time
Prep time 30 minutes
Chill time: 2 hours
Total Time 2 hr. 30 min.
Chill time: 2 hours
Total Time 2 hr. 30 min.
Yield
Forty 1-inch truffles
Directions
- 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.