Homemade Marzipan Truffles Food

MOLLY'S MINI MARZIPAN TREATS

Steps:

• Line a baking sheet with parchment paper.
• Roll out the marzipan to 3/4 inch thickness, using powdered sugar to dust the work surface and rolling pin to avoid sticking. Cut into desired shapes.
• Meanwhile, melt the chocolate over a double boiler until smooth. Using 2 forks, dip each piece of marzipan in the chocolate to cover completely. Transfer to the lined baking sheet and decorate with sprinkles as desired. Allow to set until firm, about 30 minutes. Share!

MARZIPAN TRUFFLES

Steps:

• Grate the marzipan on a box grater.
• In a double boiler, on medium heat, add the chocolate, heavy cream and grated marzipan. Stir constantly with a rubber spatula or dry wooden spoon.
• Mixture should be melted and smooth in about 10 minutes.
• Remove from heat and place on wire rack.
• Whisk in amaretto liqueur. Cool bowl on wire rack for 10 minutes.
• Cover with plastic wrap and refrigerate for 2 hours or until firm.
• Working quickly, scoop out a rounded teaspoon, 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 and enjoy.

MARZIPAN SNOWBALL TRUFFLES (VEGAN)

Steps:

• For the ganache:.
• Cut the chocolate fine with a serrated knife. If it's not fine, it will not melt. Make sure it's at room temperature.
• If the butter is not at room temperature, cut it fine as well. Place everything except the soy creamer in a wide bowl with a lid.
• Heat the creamer and just when it comes to a boil, pour it over the remaining ingredients. Stir it gently until everything melts and it's smooth and glossy. Let it sit open until the steam evaporates and it's warm, not hot. Then cover with cling wrap, put the lid, and refrigerate for 2 to 4 hours.
• Scoop out with a melon baller or teaspoon. Place the parchment on a metal pan and freeze (there's no need to cover) for an hour until they turn rock solid.
• For the marzipan:.
• Keep a saucer (or two) in the freezer to chill.
• Grind 3 cups of the almonds in a food processor (or in a spice grinder in 1/4 cup batches at a time) until it is a fine powder. It may turn a little pasty with the released oils, but that's fine. Feel through the powder/paste with your fingers to make sure there are no pieces. If there are, remove the pieces and add them to the next grinding batch. Be patient 'cos this takes a while.
• Heat the water in a wide, heavy-bottomed pan. When it begins to simmer, add the sugar.
• On medium heat, stir until all the sugar dissolves. Add the powdered almonds, orange blossom water/rose water, almond extract, salt and lemon juice.
• Stir on medium heat and cook for a few minutes. Please do not leave the stove unattended, or it may burn. Cook it until it thickens and starts coming together into a paste.
• Test a tiny bit on the chilled saucer. If it forms a soft ball that holds it shape, take it off the fire (about 240 F). Let it cool a bit uncovered and knead it into a soft, glossy ball.
• Cover with cling wrap and refrigerate for a couple of hours if you have the time. Else, let it cool completely. If it's too loose, grind up the reserved almonds and add a couple tablespoons of the powder to the marzipan. Knead it in and leave it alone for half an hour. If it's too dry, a bit of kneading will make it more pliable, or use a drop of water.
• Assembling the truffles:.
• Make sure the marzipan is at room temperature and soft at all times. If you think it's drying up, knead it a bit until it becomes soft and glossy with slightly moist fingers. Else, the balls will crack while shaping.
• Make sure the ganache balls are very cold. Else, they will ooze as you are folding the marzipan over them. If you sense them softening, stick them back in the freezer for five minutes.
• Pinch out small pieces of the marzipan and roll them into balls slightly larger than the ganache balls. The softer and more pliable the marzipan is, the less you will need. So roll each ball between your palms until it is soft and shiny before spreading it with your fingertips into a round big enough to fit the chocolate centre.
• Place the ganache ball in it, tuck up and seal the edges, and roll the whole thing between your palms until you have a smooth truffle.
• Dip it in a bowl of sugar on all sides and place it in a box or mini-muffin paper liner. When they are all done, place them back in the refrigerator.

HOMEMADE MARZIPAN THINS

Steps:

• Make the marzipan: mix the almonds and sugars until well combined. Add the egg and almond essence and mix to a stiff paste, using your hands to press the mixture together. Knead the marzipan briefly on a surface dusted with icing sugar, then roll out to a thickness of about 1cm.
• Line a baking sheet with baking parchment, then carefully set marzipan on top. Leave to set for 1 hr. Beat royal icing and lemon juice together, then spread evenly over the marzipan. Leave to dry overnight.
• Cut the iced marzipan with small cutters and press a piece of crystallised fruit into the centre of each. Pack into boxes interleaved with baking parchment.

EASY VANILLA MARZIPAN

Steps:

• Mix the sugars and almonds in a large bowl, then rub in the vanilla seeds until even. Make a well in the middle, then tip in the eggs and citrus juice. Cut the wet ingredients into the dry with a cutlery knife. Dust the surface with icing sugar, then knead the marzipan briefly with your hands to a smooth dough. Don't overdo it as the paste can get greasy. Add a bit more icing sugar if it seems too wet. Shape into a ball, then wrap and keep in a cool place until ready to cover the cake. Can be made up to 2 days in advance.
• Lift the cake onto a cake board or plate, then use a pastry brush to cover evenly with a thin layer of jam. Dust the work surface with more icing sugar, then roll the marzipan into a circle about 40cm across, dusting underneath the marzipan with more icing sugar and turning it a quarter turn after every few pushes of the rolling pin.
• Flip the top of the circle back over your rolling pin so you can see the underside of the marzipan, then lift the pin up and lift the marzipan over the cake. Stop once you can see that the edge of the marzipan nearest you is about level with the bottom of the cake. Flop the front of the marzipan down. Smooth the paste over the cake using the palms of your hands, then trim with a sharp knife. If any cracks appear, simply pinch the paste back together and smooth. Leave to dry for at least 24 hrs, or up to 3 days, before covering with icing.
• How long does homemade marzipan keep? Although homemade marzipan contains raw eggs, the amount of sugar, and lack of moisture, prevents bacteria growing when left at room temperature, so your cake should last for 1-2 months iced. The most important thing is that you don't scrimp on drying time - once you've covered your cake in marzipan it should be left to completely dry out, before you then cover it with icing. If you want to make marzipan before you are ready to cover your cake, then wrap it well in cling film and keep in a fridge for up to a week - as wrapped in a ball it will still contain a little moisture. As it contains raw eggs it shouldn't be given to anyone in an at-risk group, including pregnant women, the elderly, the unwell and the very young. You can make a cooked marzipan, which carries no risks. It is a little softer, and harder to work with, but a good substitute if you are at all worried.