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.
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
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.
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