Chocolate Dipped Raspberry Marzipan Drops

Chocolate Dipped Raspberry Marzipan Drops

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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Can be made with these products:

Ingredients

  • 2 tbsp freeze dried raspberry pieces
  • 175g ground almonds
  • 90g icing sugar
  • 90g caster sugar
  • 1 egg
  • 1 tsp lemon juice
  • 1 tsp Amaretto (optional)
  • ½ tsp pink gel food colouring (optional)
  • As needed icing sugar, for dusting
  • 300 g dark chocolate

Makes: 24 marzipan drops

Total time: 1 hour 15 minutes

Method:

  • Line two baking sheets with greaseproof paper
  • Break up the chocolate into 2cm pieces
  • Fit the dual whisk to the food processor bowl of your MultiPro Compact+ and weigh in the icing sugar and caster sugar, then add the egg.
  • Turn the speed to max and whisk for 2 minutes. Next add the lemon juice, Amaretto and food colouring down the feed tube and combine at max speed for 30 seconds. Transfer the mixture to a jug.
  • Clean the food processor bowl and fit the knife blade. Add the freeze-dried raspberries and weigh the ground almonds directly into the bowl then process the mixture on max speed until you have fine breadcrumbs.
  • Pour the contents of the jug down the feed tube and select speed 1 to combine for 1 minute. 
  • Transfer the marzipan onto a work surface and knead briefly until you have an even colour throughout. You can add a little sieved icing sugar if the mixture is too sticky.
  • On the greaseproof paper, roll the marzipan out to a thickness of 7mm and cut to shapes of your choice. Re-roll the leftovers and repeat.
  • Refrigerate the cut-out shapes for 30 minutes.
  • Next, add the dark chocolate to a medium sized bowl and place over a pan of barely simmering water, until melted.
  • Remove from the heat and allow the chocolate to begin to cool and thicken.
  • Drop a marzipan shape into the melted chocolate and push it just under the surface of the chocolate. Lift it with a fork and tap it against the side of the bowl to remove any excess chocolate, before transferring it to the baking tray.
  • Decorate with freeze-dried raspberry flakes if desired. Repeat the process with the remaining marzipan and chocolate.

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