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.
Traditionally, marzipan is made with almonds, but the truth is that you can use any nut meal to make it. 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 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-sized piece of marzipan and roll it into a smooth ball. Set aside.
- Melt Chocolate – Break the chocolate into small pieces and melt it in a double-boiler or microwave at 50% power until it is smooth. Add one to 2 tbsp of 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 of 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).
- 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, as we did for our chocolate marzipan truffles. Alternatively, you can also coat these with finely chopped nuts.
Following is a list of other truffles and fudge treats.
Chocolate Coconut Truffles
Classic Vanilla flavored Marzipan Truffles
Pecan Marzipan Truffle
Chocolate Coconut Fudge Squares
Microwave Chocolate Fudge
Chocolate Marzipan Squares
Coconut Balls
Pecan Marzipan Truffles
Celebrate the festive season with truffles. These pecan marzipan truffles are a beautiful twist on the traditional almond-based marzipan. Dipped in melted chocolate and chopped nuts, they take just 15 minutes to make.
Video
Ingredients
- 7 oz (200 g) Ground pecans
- 7 oz (200 g) Powdered sugar
- 4 tbsp (60 ml) Light corn syrup
- ½ tsp Vanilla extract
- ¼ tsp Almond extract
- 2 tbsp (30 ml) Sugar syrup (or water as needed)
- 7 oz (200 g) Pecan marzipan above
- 7 oz (200 g) Dark Chocolate
- 2 tbsp (30 ml) Cooking oil
Method
- 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.
- Balls – Take a small tablespoon-sized piece of marzipan and roll it into a smooth ball. Set aside.
- Melt Chocolate – Break the chocolate into small pieces and melt it 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).
- Enjoy!
Notes
- 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
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
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:)
Thanks, Gabi. These are definitely perfect for Christmas Gifts.
Love this for the holidays, sweet bite sized treats. So good.
Thanks, Justine.