I feel very lucky to be finally escaping to some much-needed sunshine early tomorrow morning for a few days.
It’s such a shame that Easter this year seems doomed to be covered in snow and frost rather than beautiful spring sunshine and daffodils. However I decided to make a quick little Easter recipe before I head off.
These chocolate truffles are made with homemade marzipan and coated in dark chocolate. The marzipan is spiced with cinnamon and mixed spice and is inspired by the traditional Easter Simnel cake.
I’d never made marzipan before but it is so surprisingly easy to make and tastes ten times better than shop bought!
These truffles are deliciously decadent without being too chocolately- perfect for people who want something a little different from plain chocolate treats at Easter.
90g caster sugar
140g icing sugar
225g ground almonds
1tsp almond extract
2 tsp mixed spice
1 heaped teaspoon cinnamon
1-2 eggs, beaten
200g good quality dark chocolate (I used 70% cocoa)
a little extra icing sugar and spices to coat
In a large mixing bowl, mix together the sugars, spices and the ground almonds. Once fully mixed, create a well in the ingredients and add the almond extract and half the eggs. Using a round bladed knife, cut the wet ingredients into the dry ingredients to mix together. If the mixture seems a little too crumbly, add a little more of the beaten egg until it forms into a loose dough.
Line a baking tray with baking paper and dust with icing sugar. Knead the dough slightly until it forms a smooth ball and then using your hands, shape the dough into equal sized truffles. Chill the marzipan truffles in the fridge for 5-10 minutes.
Meanwhile, melt the chocolate in a heatproof bowl over a pan of simmering water until smooth and glossy. Remove from the heat and let it cool a bit before removing the truffles from the fridge. With two spoons, coat each marzipan truffle in a layer of dark chocolate and then return to the baking tray.
Once you have covered all the truffles, return them to the fridge to set for 20-30 minutes. Once set, remove the truffles from the fridge and roll them in a dusting of icing sugar and cinnamon until lightly coated.
These truffles will keep well in an airtight container or you could easily freeze them- that’s if there’s any left after Easter!!
You could also add dried fruit to the marzipan mix if you wanted, such as raisins, currants or cherries.