Ingredients with Measurements:
- 200g dark chocolate
- 100g marzipan
- 50g unsalted butter
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 cup cocoa powder
- 1/4 cup powdered sugar
Special equipment needed:
- Double boiler or heatproof bowl and saucepan
- Candy thermometer
- Small cookie scoop or spoon
- Parchment paper
- Mixing bowls
- Whisk
Step-by-step instructions:
1. Chop the dark chocolate into small pieces and set aside.
2. In a heatproof bowl or double boiler, melt the butter and marzipan over low heat, stirring constantly until smooth.
3. Add the heavy cream, vanilla extract, and almond extract to the bowl and stir until well combined.
4. Heat the mixture until it reaches 120°F on a candy thermometer, stirring constantly.
5. Remove the bowl from heat and add the chopped chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the mixture is firm.
7. Line a baking sheet with parchment paper.
8. Using a small cookie scoop or spoon, scoop out small portions of the mixture and roll them into balls.
9. In a separate bowl, mix together the cocoa powder and powdered sugar.
10. Roll each ball in the cocoa powder mixture until coated.
11. Place the truffles on the prepared baking sheet and refrigerate for another 30 minutes or until firm.
12. Serve chilled.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours + 30 minutes
Temperature:
Heat mixture to 120°F
Serving size:
Makes approximately 20 truffles
Nutritional information:
Calories per serving: 120
Fat: 8g
Carbohydrates: 10g
Protein: 2g
Substitutions for ingredients:
- Milk chocolate can be used instead of dark chocolate.
- Coconut cream can be used instead of heavy cream for a dairy-free option.
- Hazelnut extract can be used instead of almond extract.
Variations:
- Roll the truffles in chopped nuts or shredded coconut instead of cocoa powder.
- Add a tablespoon of liqueur, such as amaretto or Grand Marnier, to the mixture for a boozy twist.
- Use white chocolate instead of dark chocolate for a different flavor.
Tips and tricks:
- Use a small cookie scoop or spoon to ensure that the truffles are all the same size.
- If the mixture is too soft to roll into balls, refrigerate it for a bit longer until it firms up.
- Dust your hands with cocoa powder to prevent the mixture from sticking to your fingers while rolling.
Storage instructions:
Store the truffles in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
These truffles are best served chilled and do not need to be reheated.
Presentation ideas:
Arrange the truffles on a decorative platter or in a gift box for a beautiful presentation.
Garnishes:
Garnish with a sprinkle of cocoa powder or a small piece of marzipan on top of each truffle.
Pairings:
Serve with a glass of red wine or a cup of coffee for a delicious pairing.
Suggested side dishes:
These truffles are a dessert and do not require any side dishes.
Troubleshooting advice:
- If the mixture is too thick, add a tablespoon of heavy cream at a time until it reaches the desired consistency.
- If the mixture is too thin, refrigerate it for a bit longer until it firms up.
Food safety advice:
Make sure to use a candy thermometer to ensure that the mixture reaches the correct temperature for food safety.
Food history:
Marzipan is a traditional European confection made from ground almonds and sugar. It is often used in desserts and pastries.
Flavor profiles:
These truffles have a rich chocolate flavor with a hint of almond from the marzipan.
Serving suggestions:
Serve these truffles as a dessert at a dinner party or give them as a gift to friends and family.
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Taste: Sweet, Nutty, Chocolatey, Creamy, Rich, nutty, rich, decadent