Homemade Marzipan Truffles
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These are some of the best homemade marzipan truffles you will ever make. The best part is that they take no more than 15 minutes to make. Made with homemade marzipan these make perfect holiday gifts to family and friends.
Marzipan for me is a great gift idea. One of the easiest things you can give to family and friends or even serve your guests during the holiday season is Marzipan treats. One of which is Truffles.
Why is marzipan?
Often referred to as almond paste, marzipan is a dough made from ground almonds, sugar, and egg whites, with almond extract and rose extract for flavorings. There are cooked and uncooked methods of making marzipan and loads of different uses. I always use homemade marzipan or chocolate marzipan which takes just 5 minutes to make using just a food processor.
Known as Marzipan in the US and Almond paste in the UK. Quite often the difference is the ratio of Almonds: Sugar used in the two. It can be added to a cake before baking or be covered on a baked cake or fruitcake. There is so much you can do with marzipan.
- Try marzipan Easter eggs.
- Use it in cake decorating to cover a cake or fruitcake. Or in baked cakes such as the stollen from Germany or the Yule log cake.
- Truffles such as pecan marzipan truffles, chocolate marzipan truffles, and chocolate coconut truffles.
- Marzipan cookies – Use it to frost cookies instead of fondant.
- Use it in pastries such as marzipan croissants or in puff pastry bites.
Why make these truffles
- Marzipan tastes like candy and is so delicious I suggest you double the batch.
- You need only two or three main ingredients and both are simple and easy to find
- These make perfect gifts for Christmas during the holiday season. All you have to do is place them in a box and tie a pretty bow.
Ingredients or substitutes
- Marzipan – I used homemade marzipan and homemade chocolate marzipan made with almonds today. You can use store-bought marzipan just as well.
- Chocolate-coated nuts – These are little surprises inside the truffle. You can use any nuts, even raisins or fruit coated in chocolate. Today I have hazelnut-coated nuts.
- Dark chocolate – Marzipan is sweet so I highly recommend using dark chocolate. This cuts down the sweetness of the marzipan. I love to use 70% and if I make these for Ziv and me we do go for 90% dark chocolate.
- Cooking oil – this just helps dilute the chocolate so it’s not too thick and chunky.
- Chocolate-coated nuts – Who doesn’t like little surprises inside the truffle? Use any nuts, raisins, or fruit coated in chocolate. Today I have hazelnut-coated nuts.
- Cocoa powder mixture – I tried to keep these simple by just coating them in a mixture of powdered sugar and cocoa powder. But, we did make pecan marzipan truffles as well as marzipan truffles coated in chocolate.
How to make marzipan truffles
Marzipan
- Process – In a food processor – add the almond meal and powdered sugar. Pulse until smooth – a minute or two.
Pro tip – How smoothly you grind the almonds will determine the texture of your marzipan. Adding powdered sugar to the almond meal prevents the almonds from releasing oil. - Combine – Transfer to a bowl. Add the light corn syrup, almond, and vanilla extract. Combine well. Bring it all together into a ball. And, if necessary add one or two tablespoons of water or sugar syrup.
Pro tip – If you plan to keep the marzipan longer than a week, use sugar syrup, not water. - Rest – Lightly knead on a work surface until you have a smooth ball. Wrap in plastic wrap and rest in the fridge for 30 minutes.
Pro tip – Kneading is important to get a smooth dough. But, over-kneading will cause the almonds to give out oil and that can make the marzipan oily.
Chocolate marzipan
- Pulse – In a food processor – add the almond meal, cocoa powder, and powdered sugar. Pulse until smooth – a minute or two.
Pro tip – How smoothly you grind the almonds will determine the texture of your marzipan. Adding powdered sugar to the almond meal prevents the almonds from releasing oil. - Combine – Transfer to a bowl. Add the light corn syrup, almond, and vanilla extract. Combine well. Bring it all together into a ball. And, if necessary add one or two tablespoons of water or sugar syrup.
Pro tip – If you plan to keep the marzipan longer than a week, use sugar syrup, not water. - Rest – Lightly knead on a work surface until you have a smooth ball. Wrap in plastic wrap and rest in the fridge for 30 minutes.
Pro tip – Kneading is important to get a smooth dough. But, over-kneading will cause the almonds to give out oil and that can make the marzipan oily.
Truffes
- Marzipan truffles – Take a small tablespoon size piece of marzipan and roll it into ball smooth ball. Set aside
- Stuffed marzipan truffles – take a small tablespoon size piece of marzipan and lightly knead it. Shape it into a flat disc and place a chocolate-coated nut in the center. Bring the sides up to close over. Roll into a smooth ball.
Pro tip – the size of the chocolate-coated nut will determine the amount of marzipan you need as well as the size of the finished truffles. I highly recommend a small size to keep them aesthetic. Set aside.
Chocolate coating
- Melt Chocolate – Break the chocolate into small pieces and melt in a double-boiler or microwave at 50% power until smooth. Add one to 2 tbsp cooking oil to make it pouring consistency.
- Dip the truffles – Using a fork and chocolate dipping tools – dip each ball in the melted chocolate. Pick the ball on the fork and scrape as much from the bottom on the edge of the bowl.
Pro tip – be patient and let the excess chocolate drip so you don’t have a chocolate ring below the truffle. - Place the balls on the parchment paper. Place in the fridge to set. When set – dust with gold luster dust (optional)
White chocolate drizzle
- Melt the white chocolate and transfer it to a piping bag. Cut a tiny hole in the bottle and drizzle the white chocolate all over the truffles.
Tips for Success
- If you making homemade marzipan, ensure that the nuts are ground to a fine meal.
- Coarsely ground nuts will give you very textured balls. Still delicious and sometimes even preferable but the smoother balls coat better in chocolate.
- Always melt chocolate at low heat and in short bursts to prevent the chocolate.
- And, make sure no water or condensation gets into the chocolate. Any one of these will situations can make the chocolate grainy or seize. Read my tips for melting and working with chocolate
How long do these marzipan truffles keep?
These will last at room temperature for up to 2 weeks or well wrapped in the fridge for about a month
Can I coat these marzipan balls with anything else other than melted chocolate?
Yes, you can just dust them with dry cocoa powder similar to how we make truffles. Alternatively, you can also coat these with finely chopped nuts.
What is the difference between marzipan and almond paste?
Marzipan is sweet and smooth. Made with finely ground almonds. It is often eaten on its own. It can be dyed with edible food colors, and put into molds. and make great gifts.
Almond paste is much coarser and is used as fillings for baked goods such as croissants.
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Homemade Marzipan Truffles
Print Pin Rate Share by Email Share on FB Save GrowCalories: 135kcal
Adjust Servings Here: 30 Truffles
Description
These are some of the best homemade marzipan truffles you will ever make. The best part is that they take no more than 15 minutes to make. Made with homemade marzipan these make perfect holiday gifts to family and friends.
Video
Ingredients
Marzipan
- 7 oz (200 g) Ground blanched almonds
- 7 oz (200 g) Powdered sugar (confectioners sugar)
- 2 – 4 tbsp Light corn syrup
- ½ tsp Vanilla extract
- ¼ tsp Almond extract
- ¼ tsp Rose extract
Chocolate marzipan
- 7 oz Ground blanched almonds
- 7 oz Powdered sugar (icing sugar )
- 2 – 4 tbsp Light corn syrup
- 2 tbsp Cocoa powder
- ½ tsp Vanilla extract
- ¼ tsp Almond extract
- ¼ tsp Rose extract
Stuffed marzipan truffles
- 2 oz (60 g) Chocolate coated nuts (I used macadamia today)
Coating chocolate
- 7 oz (200 g) Dark chocolate (melted )
- 2 oz White chocolate (melted )
Instructions
Marzipan
- Pulse – In a food processor – add the almond meal and powdered sugar. Pulse until smooth – a minute or two.Pro tip – How smoothly you grind the almonds will determine the texture of your marzipan. Adding powdered sugar to the almond meal prevents the almonds from releasing oil.7 oz Ground blanched almonds, 7 oz Powdered sugar
- Combine – Transfer to a bowl. Add the light corn syrup, almond, and vanilla extract. Combine well. Bring it all together into a ball. And, if necessary add one or two tablespoons of water or sugar syrup.Pro tip – If you plan to keep the marzipan longer than a week, use sugar syrup, not water.2 – 4 tbsp Light corn syrup, ½ tsp Vanilla extract, ¼ tsp Almond extract, ¼ tsp Rose extract
- Rest – Lightly knead on a work surface until you have a smooth ball. Wrap in plastic wrap and rest in the fridge for 30 minutes. Pro tip – Kneading is important to get a smooth dough. But, over-kneading will cause the almonds to give out oil and that can make the marzipan oily.
Chocolate marzipan
- Pulse – In a food processor – add the almond meal, cocoa powder, and powdered sugar. Pulse until smooth – a minute or two.Pro tip – How smoothly you grind the almonds will determine the texture of your marzipan. Adding powdered sugar to the almond meal prevents the almonds from releasing oil.7 oz Ground blanched almonds, 7 oz Powdered sugar, 2 tbsp Cocoa powder
- Combine – Transfer to a bowl. Add the light corn syrup, almond, and vanilla extract. Combine well. Bring it all together into a ball. And, if necessary add one or two tablespoons of water or sugar syrup.Pro tip – If you plan to keep the marzipan longer than a week, use sugar syrup, not water.2 – 4 tbsp Light corn syrup, ½ tsp Vanilla extract, ¼ tsp Almond extract, ¼ tsp Rose extract
- Rest – Lightly knead on a work surface until you have a smooth ball. Wrap in plastic wrap and rest in the fridge for 30 minutes. Pro tip – Kneading is important to get a smooth dough. But, over-kneading will cause the almonds to give out oil and that can make the marzipan oily.
Truffes
- Marzipan truffles – Take a small tablespoon size piece of marzipan and roll it into ball smooth ball. Set aside
- Stuffed marzipan truffles – take a small tablespoon size piece of marzipan and lightly knead it. Shape it into a flat disc and place a chocolate-coated nut in the center. Bring the sides up to close over. Roll into a smooth ball.Pro tip – the size of the chocolate-coated nut will determine the amount of marzipan you need as well as the size of the finished truffles. I highly recommend a small size to keep them aesthetic. Set aside.2 oz Chocolate coated nuts
Chocolate coating
- Melt Chocolate – Break the chocolate into small pieces and melt in a double-boiler or microwave at 50% power until smooth.7 oz Dark chocolate
- Dip the truffles – Using a fork and chocolate dipping tools – dip each ball in the melted chocolate. Pick the ball on the fork and scrape as much from the bottom on the edge of the bowl.Pro tip – be patient and let the excess chocolate drip so you don't have a chocolate ring below the truffle.
- Place the balls on the parchment paper. Place in the fridge to set. When set – dust with gold luster dust (optional)
White chocolate drizzle
- Melt the white chocolate and transfer it to a piping bag. Cut a tiny hole in the bottle and drizzle the white chocolate all over the truffles.2 oz White chocolate
Recipe Notes & Tips
- If you making homemade marzipan, ensure that the nuts are ground to a fine meal.
- Coarsely ground nuts will give you very textured balls. Still delicious and sometimes even preferable but the smoother balls coat better in chocolate.
- Always melt chocolate at low heat and in a short burst to prevent the chocolate.
- And, make sure no water or condensation gets into the chocolate. Any one of these will situations can make the chocolate grainy or seize. Read my tips for melting and working with chocolate
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 135– kcalCarbohydrates: 10– gProtein: 2– gFat: 9– gSaturated Fat: 2– gCholesterol: 0– mgSodium: 6– mgPotassium: 95– mgFiber: 1– gSugar: 7– gVitamin A: 5– IUVitamin C: 0– mgCalcium: 16– mgIron: 1.2– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Marzipan is such a fancy fun treat. These truffles look beautiful and ready to be put into a gift box for the holidays!
Absolutely Jenni. Perfect gifts for the season
OMG I had marzipan at home – so I made these and wow. So easy. Loved it.
Thank you, Tanya. So happy you had success with this recipe and everyone enjoyed it. Thank you so much for coming back to write this feedback. Have a wonderful day.
I make marzipan all the time and this is what I am going to do with the leftovers. You are a genius.
Thank you, Tarver. Yes, leftover marzipan works great with this recipe
I love your homemade marzipan recipe. I make it all the time. I hate store bought marzipan cause it’s loaded with almond extract. When I have leftover marzipan I’m going to make this.
Thank you, Krista. So happy you had success with this recipe and everyone enjoyed it. I hate store bought marzipan for exactly the same reason. Thank you so much for coming back to write this feedback. Have a wonderful day.
Hello there! What is the type of Chocolate recommended for coating these truffles? Coverture Chocolate melts even after setting (may be coz it’s untempered). Compound Chocolate is better to use here?
Thank you ?
You can use either – if you use coverture you must temper the chocolate other wise use compound and keep in the frdge.