- 2 cans Solo Marzipan
- 1 pound top-quality milk or semi-sweet chocolate, coarsely chopped
- About 3 cups confectioners' sugar
- 2 teaspoons
- 1 teaspoon vegetable shortening
- 2 tablespoons unsweetened
- Finely chopped nuts (optional)
- Toasted coconut (optional)
- Divide marzipan in half. Wrap one piece in plastic wrap and refrigerate.
- Sprinkle work surface and hands with confectioners' sugar. Knead remaining
marzipan on sugared surface until pliable. Shape into a 12 x 1-inch log. Dust with
confectioners' sugar, wrap in plastic and refrigerate overnight.
- Break remaining marzipan into small pieces and place on work surface or in food
processor. Add cocoa and brandy extract and knead or process until thoroughly blended.
Remove from food processor, if necessary. Sugar work surface and knead 1 cup confectioners'
sugar into mixture. Divide chocolate marzipan in half. Shape each piece into an
8 x 3/4-inch log. Dust with confectioners' sugar and wrap in plastic. Refrigerate
- Line 2 baking sheets with wax paper and set aside.
- Unwrap plain marzipan and place on sugared surface. Cut log into about 1/2-inch
thick slices. Roll between sugared palms to make balls, place on prepared baking
sheet and refrigerate.
- Unwrap chocolate marzipan, 1 log at a time, and place on sugared surface. Cut
log into 1/2-inch thick slices. Roll between sugared palms to make balls and place
on prepared baking sheet. Repeat with remaining chocolate marzipan and refrigerate.
- To coat marzipan balls, place shortening and half of chopped chocolate in top
of double boiler set over pan of barely simmering water. Cook, stirring constantly,
until chocolate is melted. Add remaining chopped chocolate and stir until chocolate
is completely melted and mixture is smooth. Remove top of double boiler from pan
and set aside to cool slightly.
- Remove 1 tray of marzipan balls from refrigerator. Dip balls, one at a time,
into melted chocolate and shake off excess chocolate. Return chocolate-dipped balls
to lined baking sheet and let stand at room temperature until chocolate is completely
- Dip remaining balls in chocolate, shaking off excess as before. Roll balls in
unsweetened cocoa powder or finely chopped nuts, or toasted coconut. Return to lined
baking sheet and let stand until chocolate is set. Place truffles in paper bonbon
cases and store in refrigerator.
Yield: 56 truffles
Variation: Use the marzipan recipe to make
Source: Solo Foods