Marzipan Chocolate Rolls Food

CHOCOLATE AND MARZIPAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix flour, cocoa powder, baking soda, and salt together in a bowl.
• Combine 1/2 cup plus 1 1/2 tablespoon sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time. Fold in flour mixture until dough comes together; mix in vegetable oil and milk. Fold milk chocolate and marzipan into the dough.
• Drop spoonfuls of the dough on the lined baking sheets.
• Bake in the preheated oven until edges are browned, about 13 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool before serving.

MARZIPAN CHOCOLATE ROLLS

Steps:

• Place 6 ounces of the chocolate in a 1-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Remove the pan from the heat and pour into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Cover the bowl tightly, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours). Or let the mixture sit at room temperature for several hours or overnight until completely set and thick.
• Dust a work surface with some of the confectioners' sugar and roll out the marzipan to a 6 by 12-inch rectangle. With a sharp knife, trim off the rough edges and cut the marzipan in half lengthwise, forming 2 rectangles, each measuring 3 by 12 inches. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the chocolate cream.
• Line a baking sheet with parchment or waxed paper. Place each rectangle on the paper. Pipe a line of the chocolate cream lengthwise close to one side of each rectangle, leaving a 1/4-inch clear border at each end. Moisten each long edge of the marzipan with a damp pastry brush, and roll the marzipan around the chocolate, enclosing it completely. Cover the rolls with plastic wrap and chill in the refrigerator for 2 hours or in the freezer for 45 minutes.
• Melt the remaining 6 ounces chocolate in the top of a double boiler over hot, not simmering, water, or in a microwave-safe bowl in the microwave on low power for 30-second bursts. Remove the marzipan rolls from the refrigerator, and with a dry pastry brush paint chocolate all over the rolls. The chocolate will firm up in a few seconds. Cut the rolls into 1/2-inch-thick slices. Place 2 rolls together in each paper candy cup.
• In a tightly covered container wrapped in several layers of aluminum foil, the rolls will keep for 1 month in the refrigerator or 2 months in the freezer. They are best eaten at room temperature.