Marzipan Truffle

Method

Using the finest quality marzipan and a splash of amaretto, these heavenly chocolate truffles combine the sweet, nuttiness of almond with the creaminess of chocolate. It's a classic combination that never goes out of style!

How to Make Marzipan Truffles:

Makes approx. 125 truffles at 10g each. 

For the Marzipan Ganache

1. Heat the cream and marzipan (200g) together gently to form a smooth paste (80°C). Mix in the white chocolate and allow to cool. 

For the Amaretto-Marzipan Filling

1. Mix the marzipan (300g) with the Amaretto until a smooth paste. 

Finishing

1. Fill your ready-made truffle shells with the cooled Marzipan Ganache to about two thirds (2/3), then top up with the Amaretto Marzipan filling. 
2. After cooling, cap the opening with chocolate and allow to set. 
3. Enrobe the finished truffles in dark chocolate (or milk chocolate or white chocolate, if you prefer, just swap the truffle shells too), and decorate as required.

Enjoyed this recipe? Shake it up next time by swapping the marzipan for Lubeca Hazelnut Praline Paste! You can leave the amaretto in, or swap it for a splash of Frangelico, or leave it out completely. The choice is yours!