Marzipan Chocolate Rolls Recipes

MARZIPAN TRUFFLES

Steps:

• 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.

MOLLY'S MINI MARZIPAN TREATS

Steps:

• Line a baking sheet with parchment paper.
• Roll out the marzipan to 3/4 inch thickness, using powdered sugar to dust the work surface and rolling pin to avoid sticking. Cut into desired shapes.
• Meanwhile, melt the chocolate over a double boiler until smooth. Using 2 forks, dip each piece of marzipan in the chocolate to cover completely. Transfer to the lined baking sheet and decorate with sprinkles as desired. Allow to set until firm, about 30 minutes. Share!

MARZIPAN CHOCOLATE LOAF CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 1kg loaf tin (ours was 14 x 24 x 7cm) and line with a long strip of baking parchment. Lightly dust a surface with icing sugar and roll the marzipan out to a 1cm-thick rectangle, then cut it so that it's just smaller than the base of the loaf tin.
• Beat the butter and both sugars together in a large bowl using an electric whisk until light and fluffy. Beat in the eggs, flour, baking powder, almond extract, milk and cocoa powder until smooth. Fold in the chocolate chips, scraping down the sides of the bowl to ensure everything is combined.
• Pour half the batter into the tin. Top with the marzipan rectangle, then pour the remaining batter on top and smooth the surface. Bake for 1 hr-1 hr 15 mins until golden, risen and a skewer inserted into the middle comes out clean. Leave to cool completely in the tin.
• To make the ganache, bring the cream to a simmer in a small pan. Meanwhile, put the dark chocolate, golden syrup and almond extract in a heatproof bowl. Once the cream is simmering, pour it over the chocolate mixture and set aside for 2 mins to melt. Whisk until smooth, then leave for 5 mins to cool and thicken slightly. Pour the ganache all over the cake, and cut into slices to serve.

MARZIPAN CHOCOLATE ROLLS

Steps:

• Place 6 ounces of the chocolate in a 1-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Remove the pan from the heat and pour into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Cover the bowl tightly, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours). Or let the mixture sit at room temperature for several hours or overnight until completely set and thick.
• Dust a work surface with some of the confectioners' sugar and roll out the marzipan to a 6 by 12-inch rectangle. With a sharp knife, trim off the rough edges and cut the marzipan in half lengthwise, forming 2 rectangles, each measuring 3 by 12 inches. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the chocolate cream.
• Line a baking sheet with parchment or waxed paper. Place each rectangle on the paper. Pipe a line of the chocolate cream lengthwise close to one side of each rectangle, leaving a 1/4-inch clear border at each end. Moisten each long edge of the marzipan with a damp pastry brush, and roll the marzipan around the chocolate, enclosing it completely. Cover the rolls with plastic wrap and chill in the refrigerator for 2 hours or in the freezer for 45 minutes.
• Melt the remaining 6 ounces chocolate in the top of a double boiler over hot, not simmering, water, or in a microwave-safe bowl in the microwave on low power for 30-second bursts. Remove the marzipan rolls from the refrigerator, and with a dry pastry brush paint chocolate all over the rolls. The chocolate will firm up in a few seconds. Cut the rolls into 1/2-inch-thick slices. Place 2 rolls together in each paper candy cup.
• In a tightly covered container wrapped in several layers of aluminum foil, the rolls will keep for 1 month in the refrigerator or 2 months in the freezer. They are best eaten at room temperature.