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Marzipan Truffles

Marzipan Truffles

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There is an elegance to a sweet almond and orange marzipan truffle enrobed in white chocolate, yet it is such a straightforward no-bake confection you can put together at home with ease. The soft, nutty heart of each one is laced with the freshness of citrus and we top it off with some candied lime zest for a bit of brightness and to make it look good. A fine dessert to have on hand for the holidays or a party, or as an edible present; it gives you something a touch special and sweet without any need to fire up the oven.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8
Course: Desserts
Cuisine: European, Fusion
Calories: 379
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

For the marzipan filling
  • 1 1/2 cups almond flour or finely ground blanched almonds
  • 1 1/2 cups powdered sugar plus extra for dusting
  • 1 large pasteurized egg white lightly beaten
  • 1 tbsp orange zest finely grated
  • 2 to 3 tbsp fresh orange juice
For coating
  • 8.8 oz white baking chocolate chopped
  • candied lime zest for topping, as needed

Equipment

  • 1 food processor
  • 1 large mixing bowl
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 microplane or fine grater
  • 1 sheet parchment paper
  • 1 baking sheet or tray
  • 1 sharp knife
  • 1 cutting board
  • 1 small saucepan
  • 1 heatproof bowl
  • 1 silicone spatula
  • 1 fork or dipping tool
  • 1 refrigerator

Method
 

  1. Add the almond flour and powdered sugar to a food processor. Pulse a few times until the mixture looks fine and evenly combined.
  2. Transfer the mixture to a bowl. Add the lightly beaten egg white, orange zest, and 2 tablespoons of orange juice.
  3. Mix until a soft marzipan dough forms. Add the remaining 1 tablespoon of orange juice only if the mixture feels too dry.
  4. Lightly dust a piece of parchment paper with powdered sugar. Shape the marzipan into a firm log or cylinder.
  5. Wrap the marzipan log in parchment paper and chill in the refrigerator for 2 hours, or until firm.
  6. Remove the chilled marzipan from the refrigerator and slice it into 1/2-inch pieces (about 1 cm thick).
  7. Melt the white baking chocolate using a double boiler. Stir gently until smooth.
  8. Dip each marzipan piece into the melted white chocolate, letting any excess chocolate drip off.
  9. Place the coated truffles on a parchment-lined tray. Sprinkle with candied lime zest while the chocolate is still soft.
  10. Chill the truffles in the refrigerator until the chocolate is set.

Nutrition

Serving: 56gCalories: 379kcalCarbohydrates: 46gProtein: 7gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gCholesterol: 7mgSodium: 35mgPotassium: 106mgFiber: 2gSugar: 42gVitamin A: 21IUVitamin C: 3mgCalcium: 108mgIron: 1mg

Notes

  1. For a smoother filling, use finely ground blanched almond flour instead of coarser almond meal. Since this recipe uses egg white, pasteurized egg white is the best choice for a no-bake candy-style treat.
  2. White chocolate can burn easily, so melt it slowly over low heat and stir often. These truffles are best served chilled or slightly cool, especially if your kitchen is warm.

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