Marzipan Truffle

Ingredients

200g Marzipan Almond Paste (SCM390A)
250g Cream (SCM280P)
400g Callebaut W2 Fairtrade White Chocolate (SCC1687)
300g Marzipan Almond Paste (SCM390A)
50g Amaretto 60%
200g Callebaut Very Bitter Dark Chocolate (SCC1507) 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.

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 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 dark chocolate (or milk chocolate or white chocolate, if you prefer, just swap the truffle shells too), and decorate as required.

Enjoyed this recipe? You can make it alcohol-free by swapping the Amaretto for a few drops of almond flavouring oil.

Approximate costs

£32.96

1450g approx

£0.26

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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