These Marzipan Truffles are super easy to make and are the perfect gifts for your family and friends! And you can get even more creative with your dipping and decorating skills!
Chocolate covered marzipan is practically a staple confection in Germany, especially during the holidays when the variety increases even more. Growing up in Germany I would often grab some at the grocery store to indulge in when I got home. I would get 5-inch logs of chocolate covered marzipan, some of them with a chocolate nougat or ganache center…heaven!
And then of course there are the famous Mozart Kugeln from Salzburg which also include a pistachio cream in the center of the marzipan…swoon!
Yes, chocolate covered marzipan and I go way back. And we will continue to go forward together, marzipan and I.
After moving to the U.S. it was a culture shock not to find all those delicious marzipan goodies I was used to eating in Germany. I soon realized I’d have to start making my own marzipan confections. But then I got an even greater shock when I saw the exorbitant price tags on raw marzipan and almond paste – ouch!
Fortunately the impact of the shock was short-lived because it didn’t take me long to discover how easy – and how cheap! – it was to make my own homemade marzipan and almond paste. My life was forever changed!
Since then I’ve been making my favorite German marzipan goodies on a regular basis like these Mandelhörnchen, Marzipankartoffeln, Bethmännchen, Cherry Marzipan Streusel Cake, and these famous German Christmas Stollen.
So come grab the recipe for Homemade Marzipan/Almond Paste and let’s make some super easy Chocolate Marzipan Truffles!
With our homemade marzipan in hand, we’re ready to make some truffles!
Marzipan Truffles Recipe
Let’s get started!
Break off pieces of the marzipan and form about 3/4 inch sized balls.
Once you’re done making the marzipan balls it’s time to melt the chocolate.
Chop the dark or milk chocolate into small pieces and place them in a microwave-safe bowl (you can also melt the chocolate over very low heat on the stovetop over a double boiler.) Microwave the chocolate in 20-30 seconds at a time, stirring each time, until the chocolate is melted and smooth. If you like a slightly glossier chocolate coating, stir in the butter or coconut oil at this point.
Line a baking sheet (small enough to fit in the fridge) with wax paper (don’t make my mistake of placing them on a wire rack. It was a brain fog day).
Dip the marzipan balls into the melted chocolate, letting the excess drip off and then place them on wax paper. Using a dipping tool or tines of a fork is less messy. Once all the marzipan balls are coated you can transfer the baking sheet to the refrigerator where the chocolate will harden more quickly.
Once the chocolate has hardened follow the same procedure to melt the white chocolate.
Use a spoon to drizzle stripes of white chocolate over the chocolate covered marzipan. Return the truffles to the fridge to let the white chocolate harden.
NOTE: You can also use white chocolate as the base with dark chocolate stripes.
Enjoy!
And share…if you want to. They make the perfect gift!
PIN ME!
Marzipan Truffles
Ingredients
- 8 ounces Marzipan (click link for EASY homemade marzipan recipe!)
- 6 ounces dark or milk chocolate, according to preference , chopped (use more if needed)
- 3 ounces white chocolate , chopped (use more if needed)
- Note: You can also use white chocolate as the base and use dark chocolate for the stripes
- 1 tablespoon butter or coconut oil (optional, for a glossier chocolate coating)
Instructions
- Line a baking sheet (small enough to fit in the fridge) with wax paper.Chop the dark/milk chocolate into small pieces and place them in a microwave-safe bowl. Microwave the chocolate in 20-30 seconds at a time, stirring each time, until the chocolate is melted and smooth. If you like a slightly glossier chocolate coating, stir in the butter or coconut oil at this point.
- Dip the marzipan balls into the melted chocolate, letting the excess drip off (you can use a dipping tool or tines of a fork) and then place them on the wax paper. Once all the marzipan balls are coated you can transfer the baking sheet to the refrigerator where the chocolate will harden more quickly.
- Once the chocolate has hardened follow the same procedure to melt the white chocolate. Use a spoon to drizzle stripes of white chocolate over the chocolate covered marzipan. Return the truffles to the fridge to let the white chocolate harden.
- Makes about 20 truffles depending on size.
Nutrition
First published on The Daring Gourmet on November 17, 2018
Anne says
This looks amazingly similar to what my Danish Mom would make when I was a child. Any idea of the shelf life once made? Fridge/counter? Using store bought marzipan same recipe?
Kimberly @ The Daring Gourmet says
Hi Anne, if you keep them in the fridge they’ll last a long time. They’ll last however long the shelf life of your marzipan is.
Karen says
Thank you, THANK YOU! I’ve been missing this for 30 years! The VERY BEST! Oh the memories! And oh the deliciousness!
Thank you SO much. Perfection!
Kimberly @ The Daring Gourmet says
Lol, thanks so much, Karen, I’m happy you enjoyed them!
Becky says
I made these 8/6/20. I used 6 oz of the Marzipan and recalculated the recipe for that amount. (I wanted to use the other 8 oz for the Horn Cookies.) I only needed 2 1/2 oz dark choc, and 1 oz White chocolate to coat and got 13 truffles.The truffles were excellent!! Going on my Christmas baking list.
Kimberly @ The Daring Gourmet says
That’s wonderful, Becky, thanks so much for the feedback!
DONNA MALONE says
I made these and they are exactly like the proper store-bought luxury Marzipan chocolates. Thanks for a great recipe I love marzipan chocolates but cant buy them where I live, now I can have them anytime I want. Recipe made about 30 chocolates.
Kimberly @ The Daring Gourmet says
Fantastic, Donna, I’m so glad you enjoyed them, thank you!
Erin says
I made these truffles using your homemade marzipan and dark chocolate + delicious grass-fed Kerrygold butter. I added about a teaspoon of Speculoos cookie butter to the center of each truffle and that put them over the top! It was everyone’s favorite treat on the cookie tray at our family Christmas.
Kimberly @ The Daring Gourmet says
I love the Speculoos center, Erin, such a delicious idea! So glad you enjoyed the marzipan and thank you for the feedback!
Jean Steffins says
Made the marzipan yesterday, I am going to make truffles tomorrow! I used two recipes and your’s was hands down the better one. Tastes just like the expensive marzipan that I buy at our German deli. Thanks so much for sharing the recipe, definitely including this on my Christmas goodie plates this year.
Kimberly @ The Daring Gourmet says
Wonderful, Jean, thanks so much!
Sam says
Hi Kimberly, this is a wonderful recipe! I want to make your wonderful truffles for a gift. I’m wondering how long they will last at room temperature (shipping might take 2-3 days), and afterwards how long they’ll keep in the refrigerator? Do they last longer if I use glucose instead of pasteurized egg whites?
Kimberly @ The Daring Gourmet says
Thanks, Sam! Yes, I would absolutely use glucose, not egg white. They should be just fine shipping and made with glucose will keep for quite a while in the fridge – the shelf life of the almonds, powdered sugar, glucose and chocolate is pretty long.
Ann Williams says
I’m from Southern Germany as well and remember little Marzipan pigs I would buy as a girl around Christmastime……I have a longtime friend of GERMAN heritage as well and we have made the little Marzipan fruits together which was so much fun and yummy to boot. The last few years I have gone to a “ World Market” store where they get the various Marzipan candies as well as the Stollen in 3 or 4 varieties and I have gotten them. They weren’t as fresh as I thought they might be and so this year I decided to google the Marzipan and Stollen and I happened to come across your wonderful site, I was elated and excited to find a recipe and decided this was the year I would try my hand at making it! I have the candied rinds and Marzipan made and will put the rest together in next couple of days. I can’t wait to see how the taste compares to the bought kind. I’m sure it will be so much better and I plan to make them next year, as well as some of the candies, for friends and family. I was born in Germany and came to the States when I was 12, with my mother who had married a service man……I am now 71…and it has taken me all these years to finally realize that making these is part of my heritage, I want to thank you from the bottom of my heart for sharing your easy step by step recipes and reminding me of all those years ago when I used to go to the little bakeries and find these heavenly treats, Vielen Dank, Ann…..(a.k.a. Ingeborg)
Kimberly @ The Daring Gourmet says
That’s fantastic, Ann, I’m excited to know you’ll finally be making Stollen! Cooking is such a wonderful way to connect with our heritage. Please let me know what you think once you’ve tried them. Happy baking, happy eating and Happy New Year, Ann! :)
Ingrid King says
Like you, I have fond memories of growing up with Marzipan treats. Until a friend and I made your German Christmas Stollen recipe, I had no idea how easy it was to make your own marzipan! I shall blame the extra pound that are sure to result from this newfound knowlege on you :-)
Frohe Weihnachten!
Kimberly @ The Daring Gourmet says
LOL, Ingrid! Well all I can say is that you’re lucky if the only damage was a single pound – I didn’t fare so well! ;) Thanks again, Ingrid, and a Frohe Weihnachten to you!
Cathy says
These look so decadent! Perfect for gifting!!
Erin says
These would disappear in our house!
Sabrina says
I’m adding these to my holiday list of goodies to give to my neighbors! They look fantastic!
Melanie Bauer says
Oooh! These look divine! Definitely a must make!
Catalina says
These truffles look so divine! Chocolate and marzipan together! What a great idea! These will be a hit!
Katerina says
Oh my goodness!! These look SO good!! I can’t wait to try this recipe!!