Pecan Marzipan Truffles
Calories: 2384kcal
Adjust Servings Here: 24 Truffles
Description
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.
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
- 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
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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