This recipe for Chocolate Coated Cherry and Walnut Marzipan Truffles comes from Chantal’s book ‘Rococo: Mastering the Art of Chocolate’ which is available to purchase online. In it she writes, “I came up with the idea for Cherry and Walnut Marzipan when I rediscovered a jar or cherries that had been soaking in brandy for years…try swapping the cherries for other preserved fruits such as pears in brandy or prunes in rum.” There’s plenty of scope for flavour experimentation so use this basic recipe as a springboard for all your marzipan dreams!
Makes approximately 40 pieces
- 200g blanched almonds
- 100g shelled walnuts
- 100g icing sugar
- 50g pitted cherries in brandy – stones removed and brandy squeezed out
- Unsweetened cocoa powder for dusting
- 500g good quality dark chocolate, tempered for dipping
Blitz the almonds and walnuts in short pulses in a food processor until roughly ground. Add the sugar and blitz once more until finely ground.
Add the cherries and pulse to make a smooth, moist dough (add a teaspoon of brandy from the jar of cherries, if necessary).
Shape the marzipan into roughly 10g balls. Place them on a plate or tray and dip them into tempered chocolate and leave them to set for 1 hour, alternatively roll in the unsweetened cocoa powder.
It’s as simple as that! These are a delicious way to end a meal and are sure to impress your friends. You can substitute the alcohol for orange-blossom water or orange juice if you’d like. Enjoy!