Banting Marzipan Truffles
Yields: 42 pieces
- 1 1/2 cups fine almond flour
- 1 cups xylotol icing sugar (woolworths sells it or grind xylotol crystals in a coffee grinder)
- 2 tsp almond essence
- 1 tsp rose water
- 1 egg white
- 42 almonds (optional: roast the almonds for an extra layer of flavour)
- 100g 90% lindt chocolate (or any quality chocolate)
- 2 tbs butter
- Put the almond flour and icing sugar in the bowl of a food processor and pulse until combined.
- Add the almond essence and rose water and pulse again.
- Add the egg white and process until it comes together in dough.
- If the dough is too wet add a bit more sugar (keep in mind you will still knead and chill the dough.)
- Turn the dough out onto a clean surface and knead a few times then roll into a thick sausage
- Cover in cling wrap and chill for about 30 minutes (Iit can be kept maximum 1 month in the fridge or 6 months in the freezer)
- Take out the marzipan and roll into ping pong size balls, this recipe should make around 42.
- Press an almond into each ball.
- Place on a tray and cover, put it back into the fridge for a minimum 1 hour (I recommend doing this part the day before you dip them)
- In a double boiler place the chocolate and butter (or in a glass bowl over a pot of water)
- Over a low heat allow the chocolate and butter to melt slowly, stirring without letting any water drop in (the chocolate will seize)
- Stir until you get a smooth mixture. Turn off the heat.
- Drop the balls one at a time into the chocolate, using a fork to scoop them out and let the excess chocolate drop off.
- Place on baking paper and allow to cool and harden.
- I wrapped mine in baking paper and tinfoil but you can be as creative as you like
- Preparation time: 2 days
- Cook time: 5 Min
- Total time: 2 Days
- Calories: 56
- Fat: 4 grams
- Carbs: 2 grams
- Protein: 1 grams