Marzipan Truffle

Ingredients

Marzipan Ganache
200g Marzipan Almond Paste (SCM390A)
250g Cream (SCM280P)
400g White Chocolate Schok Weiss (SCC804)
Amaretto-Marzipan Filling
300g Marzipan Almond Paste (SCM390A)
100g Amaretto (Disaronno – 28%)
200g Dark Chocolate Peru (SCC818) for enrobing
125 Truffle Shells (SCS400)

Method

Using the finest quality marzipan and a splash of amaretto, these heavenly chocolate truffles combine the sweet, nuttiness of almond with the creaminess of chocolate. It's a classic combination that never goes out of style!

How to Make Marzipan Truffles:

Makes approx. 125 truffles at 10g each.

Recipe by Lubeca

For the Marzipan Ganache

Heat the cream and marzipan (200g) together gently to form a smooth paste (80°C). Mix in the white chocolate and allow to cool.

For the Amaretto-Marzipan Filling

Mix the marzipan (300g) with the Amaretto until a smooth paste.

Finishing

Fill your preferred ready-made truffle shells with the cooled Marzipan Ganache to about two thirds (2/3), then top up with the Amaretto Marzipan filling.
After cooling, cap the opening with chocolate and allow to set.
Enrobe the finished truffles in Lubeca Peru dark chocolate or Schok Weiss white chocolate, and decorate as required.

Enjoyed this recipe? Shake it up next time by swapping the marzipan for Lubeca Hazelnut Praline Paste! You can leave the amaretto in, or swap it for a splash of Frangelico, or leave it out completely. The choice is yours!

Approximate costs

£21.55

1450g approx

£0.17

per Truffle

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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