Low-carb marzipan truffles

Recipe from: 23 July 2015
recipes,low carb,banting

Ingredients 17
Servings 0
Minutes 00:20
  • 200
    g
    almond flour
  • 100
    g
    xylitol (powdered in a coffee grinder)
  • 1
    tsp
    lemon juice
  • 1
    tsp
    brandy
  • 1
    whole egg
  • 1
    egg yolk
  • 4
    drops almond essence
  • TRUFFLE MIX:
  • 200
    ml
    double cream
  • 4
    Tbs
    xylitol, powdered
  • 1
    Tbs
    cinnamon stick
  • 1/2
    vanilla pod, cut open
  • 1/2
    tsp
    ground nutmeg
  • 200
    g
    dark 80% chocolate
  • 5
    Tbs
    brandy
  • cocoa powder for dusting
  • ground cinnamon for dusting
 

Method

00:20
 

Marzipan

Blitz the xylitol (in a coffee grinder) until powdered.
Whisk eggs.
Add all ingredients together into a bowl and mix for a long time until very well combined and coming together into a ball.
Roll the ball out onto a clean work surface dusted with powdered xylitol and with a rolling pin, roll out flat.
Wrap in cling film and refrigerate for a few hours, or ideally over night.

Truffle mix


Bring the cream and spices to the boil in a saucepan.
Meanwhile, get two large plates and line one with baking parchment and the other with the coco powder and ground cinnamon.
Strain the cream through a whisk to get rid of the spice bits, then immediately pour the hot spicy cream over the chocolate in a heat proof bowl.
Whisk together to get the chocolate melted, and until it starts to get glossy and thick.
Add the whisky and incorporate.
Allow to cool slightly and chill in the fridge for at least an hour.

Next, roll your marzipan into small balls.
If the truffle mix becomes too hard, get a fork and leave it at room temp for a few minutes, breaking it up with the fork.
Once the truffle mix is of a nice fudgy consistency, scoop it out and wrap it bit by bit around the marzipan, spreading it evenly around the marzipan. Then gently roll between your palms. The heat from your palms with help make the truffle mix more pliable.
Next, roll them through the cocoa/cinnamon trough till completely covered and then onto your plate lined with baking parchment.

They will keep in a the fridge for at least a week, so they are great to make in advance, or to give out as gifts. Just make sure to take them out the fridge for a couple of hours before serving.

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
 
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

Read more on: low carb  |  banting  |  recipes
 

NEXT ON FOOD24X

Almond porridge

2015-07-22 12:21
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.