Banting Marzipan Truffles


Yields: 42 pieces



  1. Put the almond flour and icing sugar in the bowl of a food processor and pulse until combined.
  2. Add the almond essence and rose water and pulse again.
  3. Add the egg white and process until it comes together in dough.
  4. If the dough is too wet add a bit more sugar (keep in mind you will still knead and chill the dough.)
  5. Turn the dough out onto a clean surface and knead a few times then roll into a thick sausage
  6. 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)
  7. Take out the marzipan and roll into ping pong size balls, this recipe should make around 42.
  8. Press an almond into each ball.
  9. 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)
  10. In a double boiler place the chocolate and butter (or in a glass bowl over a pot of water)
  11. Over a low heat allow the chocolate and butter to melt slowly, stirring without letting any water drop in (the chocolate will seize)
  12. Stir until you get a smooth mixture. Turn off the heat.
  13. Drop the balls one at a time into the chocolate, using a fork to scoop them out and let the excess chocolate drop off.
  14. Place on baking paper and allow to cool and harden.
  15. I wrapped mine in baking paper and tinfoil but you can be as creative as you like