Description
Cherry-flecked almond marzipan centers coated in a thin dark chocolate shell.
Ingredients
Scale
- 12 oz ready-to-roll marzipan (340 g)
- 1/2 cup dried tart cherries, finely chopped (70 g)
- 1/3 cup toasted almonds, finely chopped (40 g)
- 1 tsp finely grated orange zest
- Pinch of fine salt
- 10 oz dark chocolate, finely chopped and divided (283 g)
- 1 tsp neutral oil, optional
- 2 tbsp finely chopped toasted almonds for garnish (15 g)
Instructions
- Knead the marzipan, dried cherries, 1/3 cup toasted almonds, orange zest, and salt together until evenly distributed.
- Divide into 24 equal portions, about 19 g each, and roll into smooth balls. Chill on a parchment-lined tray for 30 minutes.
- Place 8 oz (227 g) of the dark chocolate in a completely dry bowl and melt gently in short intervals, stirring often.
- Remove from the heat and stir in the remaining 2 oz (56 g) chocolate until smooth. Stir in the optional oil only if the coating seems very thick.
- Dip each chilled center with a fork, tap away excess chocolate, and return it to the parchment. Add a small pinch of chopped almond before the shell sets.
- Let the truffles set at cool room temperature, or refrigerate for 15 minutes. Store airtight and bring toward cool room temperature before serving.
Notes
Use firm marzipan rather than almond paste. Keep water away from the melted chocolate and chill the centers before dipping.