Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Chocolate Marzipan Truffles served
Glossy handmade chocolate truffles with a soft marzipan centre

Handmade Chocolate Marzipan Truffles

Author: Flavelo
Recipes Cakes and Desserts
Making homemade truffles isn't sorcery, but it is temperature-sensitive. Chocolate only becomes crisp and glossy if properly 'tempered' (or at least carefully melted). The almond-cream filling ensures a soft centre.
🕒 Prep Time 30 mins
🍳 Cook Time 5 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 15 servings
🔥 Calories 85 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Silicone truffle mould
  • Brush
  • Heatproof bowl (for bain-marie)

Allergen Information

⚠️ Milk
⚠️ Nuts (Almonds)

Instructions

1 ✓

Melt two-thirds of the chocolate over steam (or carefully in microwave), remove, and stir in the remaining third until melted.

Tip: This is 'cheat's tempering': cold chocolate cools the melted portion to the right temp for better crystal structure.
2 ✓

Coat the mould with chocolate (brush or pour), tap against counter (to remove air), and chill to set.

Tip: Air bubbles leave holes in the truffle shell.
3 ✓

Grate the marzipan and knead with cream and toasted almonds. Add more almonds if too sticky.

Tip: Toasted almonds have a much more intense flavour.
4 ✓

Fill hollows with marzipan mixture, leaving 1-2 mm at top for sealing.

Tip: Overfilling prevents sealing, causing leakage.
5 ✓

Seal truffles with remaining melted chocolate. Chill completely (approx. 1 hour), then gently pop out of mould.

Tip: Chocolate shrinks slightly on cooling, aiding release. If stuck, chill 10 more minutes.

Recipe FAQ

Why is the chocolate matte and patchy?
Overheated or water got in. Cocoa butter crystals in chocolate are heat-sensitive; if ruined, gloss is lost (bloom).

Ingredients

  • 200 g Quality dark chocolate
  • 150 g Marzipan paste
  • 50 ml Double cream
  • 50 g Ground almonds (toasted)