Marzipan Chocolate Truffles are an elegant, bite-sized dessert that adds a special touch to any dinner or celebration.
Made with finely ground almonds and coated in rich dark chocolate, these homemade truffles strike the perfect balance between simple ingredients and refined flavor.
Whether served at the end of a meal or packaged as a thoughtful homemade gift, they’re a classic treat that never goes out of style.
DOWNLOAD PDF OF MARZIPAN CHOCOLATE TRUFFLES HERE:
Cooking Times & Servings
Prep Time: 25 minutes
Cook Time: 5 minutes
Resting Time: 1 hour
Total Time: about 1 hour 30 minutes
Servings: 14 truffles
🧾 Ingredients
¾ cup + 1 tablespoon raw almonds (about 3.5 oz / 100 g)
1 large egg white
⅓ cup granulated sugar (about 65 g)
½ cup powdered sugar (about 50 g)
3 oz dark chocolate, chopped (about 90 g, 60–70% cocoa)
1 tablespoon pine nuts
Neutral vegetable oil, for greasing hands
👩🍳 Instructions
1. Blanch the almonds
Place the almonds in a heatproof bowl and cover with boiling water. Let them sit for 3 minutes, then drain and immediately rinse with ice-cold water. Let rest for 5 minutes.
2. Peel and dry
Peel off the almond skins. Spread the almonds on a baking sheet and place in a preheated 325°F (160°C) oven for a few minutes—just until dry. Do not brown them.
3. Make almond flour
Let the almonds cool slightly, then grind them in a coffee grinder or food processor in small batches until you get a fine almond flour.
4. Whip the egg white
Bring a small pot of water to a gentle simmer. Place the egg white in a heatproof bowl over the pot (double boiler). Gradually add the granulated sugar while whisking continuously. Whip for 7–8 minutes, until the mixture becomes thick, smooth, and glossy.
5. Add almond flour
Remove from heat and gently fold in the almond flour.
6. Add powdered sugar
Add the powdered sugar and mix well until a smooth marzipan dough forms.
7. Shape the truffles
Lightly grease your hands with a drop of neutral oil. Roll the mixture into small balls, about ½ ounce (12–14 g) each.
8. Melt the chocolate
Melt the dark chocolate in a double boiler until smooth.
9. Coat the truffles
Dip each marzipan ball into the melted chocolate, letting excess drip off. Place on parchment paper or a lightly oiled surface.
10. Garnish
Lightly toast the pine nuts in a dry skillet. Before the chocolate fully sets, decorate each truffle with pine nuts.
11. Rest and serve
Let the truffles set at room temperature for 1 hour, then place them in paper candy cups. Enjoy!
💡 Tips & Tricks
Use high-quality dark chocolate for the best flavor.
If the marzipan feels too soft, chill it for 10–15 minutes before shaping.
These truffles keep well in an airtight container in the refrigerator for up to 5 days.
🥗 Nutrition Facts (per truffle, approx.)
Calories: 120
Fat: 7 g
Carbohydrates: 12 g
Sugar: 9 g
Protein: 3 g
MARZIPAN CHOCOLATE TRUFFLES
Notes
Ingredients
- ¾ cup + 1 tablespoon raw almonds (about 3.5 oz / 100 g)
- 1 large egg white
- ⅓ cup granulated sugar (about 65 g)
- ½ cup powdered sugar (about 50 g)
- 3 oz dark chocolate, chopped (about 90 g, 60–70% cocoa)
- 1 tablespoon pine nuts
- Neutral vegetable oil, for greasing hands
👩🍳 Instructions
1. Blanch the almonds
Place the almonds in a heatproof bowl and cover with boiling water. Let them sit for 3 minutes, then drain and immediately rinse with ice-cold water. Let rest for 5 minutes.2. Peel and dry
Peel off the almond skins. Spread the almonds on a baking sheet and place in a preheated 325°F (160°C) oven for a few minutes—just until dry. Do not brown them.3. Make almond flour
Let the almonds cool slightly, then grind them in a coffee grinder or food processor in small batches until you get a fine almond flour.4. Whip the egg white
Bring a small pot of water to a gentle simmer. Place the egg white in a heatproof bowl over the pot (double boiler). Gradually add the granulated sugar while whisking continuously. Whip for 7–8 minutes, until the mixture becomes thick, smooth, and glossy.5. Add almond flour
Remove from heat and gently fold in the almond flour.6. Add powdered sugar
Add the powdered sugar and mix well until a smooth marzipan dough forms.7. Shape the truffles
Lightly grease your hands with a drop of neutral oil. Roll the mixture into small balls, about ½ ounce (12–14 g) each.8. Melt the chocolate
Melt the dark chocolate in a double boiler until smooth.9. Coat the truffles
Dip each marzipan ball into the melted chocolate, letting excess drip off. Place on parchment paper or a lightly oiled surface.10. Garnish
Lightly toast the pine nuts in a dry skillet. Before the chocolate fully sets, decorate each truffle with pine nuts.11. Rest and serve
Let the truffles set at room temperature for 1 hour, then place them in paper candy cups. Enjoy!
No Comments