These fresh raspberry marzipan truffles are made with marizpan, dark chocolate and fresh summer raspberries. It’s a delicious fruity sweet truffle treat.
I saw these little gems on She’s Becoming DoughMessTic when Fields of Cake and Other Good Stuff did a guest post. I knew I had to make them since not only did they look amazing but beautiful too. They were simple to make and were super delicious. The raspberries were a little on the tart side but I think it paired nicely with the deep dark chocolate flavor. I already had mazipan in the freezer so I took out a little and kept the rest frozen. I grabbed off little pieces, rolled them into a cone shape and stuffed it up into the raspberries. My dipping chocolate could have probably been a bit thinner but that only compromised beauty, not taste.
In a totally unrelated topic, yesterday was my birthday. That’s right loyal readers…I’m now 28 years old…eek! I tell you all this because I had the most wonderful delicious cheesecake to celebrate my birthday! I’m now on the hunt to recreate this beauty. It was a soft airy cheesecake (which is my favorite….sometimes New York cheesecake is just to heavy for my taste) that had an angle food cake bottom. It was flavored with vanilla and Alsatian wine (anyone know what type of wine this is?) and served with a huckleberry sauce and fresh berries. The best part is they caramelize sugar on top of the cheesecake right before they serve it to you (think crème Brulée). I have to know how to make this!
Oh yeah….Happy Superbowl everyone 🙂
Fresh Raspberry Marzipan Truffles
Yield: 1/2 pint stuffed raspberries
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
7 ounces dark chocolate - chopped into small pieces
1/4 cup heavy cream
1 1/2 tablespoon Chambord (or other raspberry liqueur)
1/2 pint fresh raspberries
1/4 cup marzipan/almond paste
Place chocolate in heat proof bowl and set aside.
In small saucepan heat cream and salt to a hot simmer (not boiling), pour over chocolate and shake the bowl a bit to settle the chocolate. Allow it to sit for a few minutes then stir gently with a spatula until smooth and silky. Add the liqueur and stir to incorporate.
Stuff each of your beautiful plump red raspberries with a bit of almond paste (I found it easiest to shape the paste into a cone then place in the raspberry that way)
Line a baking sheet with parchment or waxed paper and get out a fork.
Place a few stuffed raspberries into the chocolate and cover completely in the yummy, silky chocolate. Use the fork to fish them out one at a time, tap the fork on the side of the bowl to get excess chocolate off and shimmy the raspberry onto the prepared baking sheet. Repeat this until they are all cozy in their new chocolate suits then allow them to chill for a while then re-dip them.