Name: Low-carb marzipan truffles
Prep time: 20 min
Total time: 20 min
Yield: serving
Cuisine: Dessert
Ingredients: 200 g almond flour; 100 g xylitol powdered; 1 tsp lemon juice; 1 tsp brandy; 1 eggs whole; 1 eggs yolk only; 4 almond essence; 200 ml cream double thick; 4 Tbs xylitol powdered; 1 Tbs cinnamon stick; 1/2 vanilla pod, split; 1/2 tsp nutmeg ground; 200 g dark chocolate 80% chopped; 5 Tbs brandy; cocoa powder to dust; cinnamon

Recipe Disclaimer

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Ingredients (16)

200 g	almond flour
100 g	xylitol — powdered
1 tsp	lemon juice
1 tsp	brandy
1	eggs — whole
1	eggs — yolk only
4	almond essence

TRUFFLE MIX:

200 ml	cream — double thick
4 Tbs	xylitol — powdered
1 Tbs	cinnamon — stick
1/2	vanilla — pod, split
1/2 tsp	nutmeg — ground
200 g	dark chocolate — 80% chopped
5 Tbs	brandy
	cocoa powder — to dust
	cinnamon

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Method:

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.

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