Marzipan Truffles Food

RAW MARZIPAN WITH TRUFFLE FILLING

Steps:

• Combine almond flour and agave nectar in a blender; blend until mixture begins to form a ball on the blade, scraping sides if needed, 1 to 2 minutes. Refrigerate until marzipan is firm enough to roll, about 1 hour.
• Combine dates, hazelnuts, and cocoa powder in a blender; blend until truffle texture is smooth, 1 to 2 minutes.
• Roll marzipan into a long rope. Flatten into a thin sheet using a rolling pin. Roll truffle into a long rope; place in the center of the marzipan sheet and roll up to seal. Cut the roll into 3 pieces.

MARZIPAN TRUFFLES

Steps:

• Line a baking sheet (small enough to fit in the fridge) with wax paper.Chop the dark/milk chocolate into small pieces and place them in a microwave-safe bowl. Microwave the chocolate in 20-30 seconds at a time, stirring each time, until the chocolate is melted and smooth. If you like a slightly glossier chocolate coating, stir in the butter or coconut oil at this point.
• Dip the marzipan balls into the melted chocolate, letting the excess drip off (you can use a dipping tool or tines of a fork) and then place them on the wax paper. Once all the marzipan balls are coated you can transfer the baking sheet to the refrigerator where the chocolate will harden more quickly.
• Once the chocolate has hardened follow the same procedure to melt the white chocolate. Use a spoon to drizzle stripes of white chocolate over the chocolate covered marzipan. Return the truffles to the fridge to let the white chocolate harden.
• Makes about 20 truffles depending on size.

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.

HAZELNUT MARZIPAN BALLS

Steps:

• Into a heavy mixer place the powdered sugar, marzipan, ground hazelnuts, and Frangelico. If you do not have a mixer they can be kneaded by hand like a bread dough but it will take a bit of muscle! Use powdered sugar for dusting if you are kneading on a counter or cutting board.
• If your dough seems overly wet and sticky, add enough powdered sugar so you can pinch off small pieces and roll into 1 1/2 inch balls
• Place all of your rolled up balls of center on waxed paper.
• When all of the dough is rolled, melt the chocolate coating in the microwave on LOW (important!) or in a double boiler,
• Once the chocolate is melted, dip each center in melted chocolate and place onto a new piece of wax paper. This sometimes takes a while to get a good technique. I HIGHLY recommend a dipping spoon like they sell at most major craft stores! It only costs a few dollars but will save you a ton of work and make your candy look much prettier!
• As you dip the candies, sprinkle the tops with leftover ground toasted hazelnuts.
• Let firm up for about an hour.
• Store in an airtight container at room temperature. They should be fine for a couple of weeks.

HOMEMADE MARZIPAN TRUFFLES

Steps:

• Put almonds in hot water for two minutes, than scrape the shell out of nuts. Whizz the almonds in a food processor until they are finely chopped, then tip into a large bowl.
• Mix together sugar, cinnamon and vanilla extract and stir it all in almonds, then whizz to a smooth sticky paste.
• Marzipan can take any shape. It's up to you to decide. I prefer roll it into balls.
• Melt the chocolate in a glass bowl set over a small pan of simmering water. Take away and put marzipan one by one in the chocolate, cover it all over and put aside.
• Put in the fridge and cool for 1-2 hours