Celebrate the festive season with truffles. These pecan marzipan truffles are a beautiful twist to the traditional almond-based marzipan. Dipped in melted chocolate and chopped nuts, these take just 15 minutes to make.
Table of Content
Traditionally, marzipan is made with almonds but the truth is you can use any nut meal to make marzipan. For example, my mom made cashew marzipan because back home cashews are more affordable than almonds
Pecans are very common here and often I love to make pecan marzipan instead of almonds. In fact, you must try chocolate pecan marzipan. Pecan and chocolate are a match made in heaven. If you love marzipan and have access to pecans, you absolutely must-try pecan marzipan.
Ingredients and substitutes
- Marzipan - I used homemade marzipan made with pecans today. You can use store-bought marzipan made with almonds just as well.
- Dark chocolate - Marzipan is sweet so I highly recommend using dark chocolate. This really cuts down the sweetness of the marzipan.
- Cooking oil - this just helps dilute the chocolate so it's not too thick and chunky.
Step by step instructions
Pecan marzipan
- In a food processor - add the almond meal and powdered sugar. Pulse until smooth - a minute or two
- Transfer to a bowl. Add the light corn syrup, almond, and vanilla extract. Combine well. Bring it all together into a ball - if necessary add one or two tablespoons of water or sugar syrup. Lightly knead on a work surface until you have a smooth ball
- Wrap in plastic wrap and store until ready to use.
Truffles
- Balls - Take a small tablespoon size piece of marzipan and roll it into ball smooth ball. Set aside
- 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 tablespoon 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.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)
- Enjoy
Frequently asked questions
These will last at room temperature for up to 2 weeks or well wrapped in the fridge for about a month
Yes, you can just dust them with dry cocoa powder similar to how we made our chocolate marzipan truffles. Alternatively, you can also coat these with finely chopped nuts.
Truffles and fudge use similar ingredients and are a huge umbrella of treats, here are a few I have shared with you.
Chocolate Coconut Truffles
Classic Vanilla flavored Marzipan Truffles
Pecan Marzipan Truffle
Chocolate Coconut Fudge Squares
Microwave Chocolate Fudge
Chocolate Marzipan Squares
Coconut Balls
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Printable Recipe
Pecan Marzipan Truffles
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Pecan Marzipan
- 7 oz (200 g) Ground pecans
- 7 oz (200 g) Powdered sugar
- 4 tablespoon Light corn syrup
- ½ teaspoon Vanilla extract
- ¼ teaspoon Almond extract
- 2 tablespoon Sugar syrup ((or water as needed) )
Truffles
- 7 oz (200 g) Pecan marzipan (above)
- 7 oz (200 g) Dark Chocolate
- 2 tablespoon Cooking oil
Instructions
Pecan Marzipan
- In a food processor - add the almond meal and powdered sugar. Pulse until smooth - a minute or two
- Transfer to a bowl. Add the light corn syrup, almond, and vanilla extract. Combine well. Bring it all together into a ball - if necessary add one or two tablespoons of water or sugar syrup. Lightly knead on a work surface until you have a smooth ball
- Wrap in plastic wrap and store until ready to use.
Truffles
- Balls - Take a small tablespoon size piece of marzipan and roll it into ball smooth ball. Set aside
- 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 tablespoon 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.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)
- Enjoy
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
Nutrition Information
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
Gabi
Although I don't like marzipan I know quite a few people who would enjoy getting your truffles as food gift for Christmas. On top of that they are so easy to create. Thank you for inspiring me:)
Veena Azmanov
Thanks, Gabi. These are definitely perfect for Christmas Gifts.
Justine Howell
Love this for the holidays, sweet bite sized treats. So good.
Veena Azmanov
Thanks, Justine.