This recipe is written using 7 ounces of marzipan, since it is frequently found in 7-ounce packages. If you would like to make your own instead of buying it, I recommend this marizpan recipe. Using 7 ounces of marzipan yields a thin coating around the truffles; feel free to use more if you want a thicker marzipan layer.
Yield: 24 Marzipan-Covered Truffles
Ingredients:
- 5 ounces finely chopped semi-sweet chocolate
- 1/2 cup heavy cream
- 1/2 tbsp light corn syrup
- 1 tbsp unsalted butter, at room temperature
- 7 ounces almond marzipan
- 1 pound chocolate or candy coating, for dipping (optional)
- 1/4 cup chopped sliced almonds (optional)
Preparation:
1. Place the finely chopped semi-sweet chocolate in a medium bowl.
2. In a small saucepan, combine the heavy cream and the corn syrup over medium heat. Cook the cream until it comes to a simmer and small bubbles appear on the sides of the pan.
3. Pour the hot cream over the chopped chocolate and let it sit and soften the chocolate for a minute. Gently whisk the cream and chocolate together until your mixture is shiny and smooth. Whisk in the room temperature butter.
4. Press a layer of cling wrap on top of the chocolate and refrigerate it until it's firm enough to scoop, about 1 hour.
5. Once firm but not hard, use a small candy scoop or a teaspoon to make small balls of ganache. The layer of marzipan will add bulk, so it's better to start small so the candies don't end up too large. You should get about 24 truffles from this batch. Roll them between your palms to make them round, and dust your palms with a bit of cocoa powder, if necessary, when the truffles start to stick. Refrigerate the tray so that the truffles get very firm.
6. Divide the marzipan into 24 equal pieces (Use a scale, or a rough estimate is fine.) Flatten the marzipan between your palms so that it is a thin disk. Place a truffle in the center of the disc, and wrap the marzipan around the truffle. Pinch it together where it overlaps, and roll it between your palms to smooth out any seams and make it round. Repeat until all of the truffles have a marzipan layer.
7. At this point, your truffles can be enjoyed plain, without any additional steps. However, if you'd like to cover them in chocolate, temper the chocolate by following these directions. Alternately, melt chocolate flavored candy coating until it is smooth and fluid.
8. Use forks or dipping tools to dip each truffle into the melted chocolate, and replace the dipped truffle on a foil-lined baking sheet. While the chocolate is still wet, sprinkle a pinch of toasted almonds on top for added texture and flavor. Let the chocolate set completely.
9. Refrigerate Marzipan-Covered Truffles in an airtight container for up to two weeks. For the best taste and texture, bring them to room temperature before serving.
