Lubeca Amaretto Marzipan Truffles
Ingredients
Marzipan Ganache
- 200 g Lubeca Lübecker Marzipan 52% Mediterranean Almond Paste
- 250 g cream
- 400 g white chocolate couverture
Amaretto-Marzipan Filling
- 300 g Lubeca Lübecker Marzipan 52% Mediterranean Almond Paste
- 100 g Amaretto almond liquor 28%
Instructions
Marzipan Ganache
- Heat up the cream with the Marzipan to a smooth paste at about 176°F
- Cool down and mix in the white chocolate. Mix until the chocolate is melted and the mixture is at a uniform consistency
Amaretto-Marzipan Ganache
- Mix Marzipan almond paste with Amaretto liquor until it is asmooth paste
Truffles
- Fill the truffle shells with the cool but still soft ganache to about 2/3. Fill the remainder with the Amaretto-Marzipan mass
- After cooling, seal the openings with chocolate couverture. Dip the filled balls into chocolate and roll them on a mesh
- The truffle shells can be enrobed in dark, milk or white chocolate couverture