Ingredients with Measurements:
- 1 cup heavy cream
- 12 oz. semisweet chocolate chips
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 8 oz. marzipan
- 1/4 cup powdered sugar
- 1/4 cup cocoa powder
Special equipment needed:
- Double boiler or heatproof bowl and saucepan
- Candy thermometer
- Small cookie scoop or melon baller
- Parchment paper
- Small sieve
Step-by-step instructions:
1. In a double boiler or heatproof bowl set over a saucepan of simmering water, heat the heavy cream until it reaches 180°F on a candy thermometer.
2. Remove from heat and add the chocolate chips, vanilla extract, and salt. Stir until the chocolate is melted and the mixture is smooth.
3. Cover and refrigerate for at least 2 hours or until firm.
4. In a separate bowl, mix the marzipan and powdered sugar until well combined.
5. Using a small cookie scoop or melon baller, scoop out balls of the marzipan mixture and roll them into small balls.
6. Take a small amount of the chilled chocolate mixture and flatten it in your hand. Place a marzipan ball in the center and wrap the chocolate around it, rolling it into a smooth ball.
7. Repeat until all the marzipan balls are covered in chocolate.
8. Sift the cocoa powder into a small bowl. Roll each truffle in the cocoa powder until coated.
9. Place the truffles on a parchment-lined baking sheet and refrigerate until firm.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Simmering water for double boiler
Serving size:
Makes approximately 24 truffles
Nutritional information:
Calories: 150
Fat: 10g
Carbohydrates: 15g
Protein: 2g
Sodium: 30mg
Substitutions for ingredients:
- Milk chocolate or dark chocolate can be used instead of semisweet chocolate.
- Almond extract can be used instead of vanilla extract.
- Hazelnut paste can be used instead of marzipan.
Variations:
- Roll the truffles in chopped nuts, shredded coconut, or crushed cookies instead of cocoa powder.
- Add a teaspoon of espresso powder to the chocolate mixture for a mocha flavor.
- Use different flavors of marzipan, such as pistachio or raspberry.
Tips and tricks:
- Use a small cookie scoop or melon baller to make uniform-sized truffles.
- If the chocolate mixture is too soft to work with, refrigerate for a few more minutes until firm.
- Dust your hands with cocoa powder to prevent the chocolate from sticking.
Storage instructions:
Store the truffles in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
Truffles can be served chilled or at room temperature. If you prefer them slightly softer, let them sit at room temperature for 10-15 minutes before serving.
Presentation ideas:
Arrange the truffles on a platter or in a decorative box for gift-giving.
Garnishes:
Sprinkle the truffles with edible gold or silver dust for a festive touch.
Pairings:
Serve with a glass of red wine or a cup of coffee.
Suggested side dishes:
These truffles are a dessert on their own but can be served with fresh fruit or a cheese plate.
Troubleshooting advice:
- If the chocolate mixture is too thick, add a tablespoon of heavy cream at a time until it reaches the desired consistency.
- If the truffles are too soft, refrigerate for a few more minutes until firm.
Food safety advice:
- Use a candy thermometer to ensure the heavy cream reaches the proper temperature to prevent bacteria growth.
- Wash your hands and work surface thoroughly before handling food.
Food history:
Marzipan is a sweet almond paste that originated in the Middle East and spread to Europe during the Crusades. It is often used in desserts and confections.
Flavor profiles:
These truffles have a rich chocolate flavor with a sweet almond filling.
Serving suggestions:
Serve these truffles as a dessert or gift them to friends and family.
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Taste: Rich, Sweet, Chocolatey, Nutty