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
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 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.Tip - be patient and let the excess chocolate drip so you don't have a chocolate ring below the truffle.
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