Ingredients

MARZIPAN
2 1/2 cups almond meal
1/2 cup agave nectar
10 drops bitter almond essence
CHOCOLATE POWDER DUSTING OVER THE MARZIPAN
1 tablespoon cacao powder
1/4 teaspoon cinnamon
BELGIUM CHOCOLATE COVERED MARZIPAN
1/3 cup cacao butter
1/3 cup cacao powder
3 tablespoons agave nectar
1/2 teaspoon vanilla powder
Pinch of sea salt
Pinch of chili powder

Recipe Directions

MARZIPAN

1. In a small bowl, fold in the almond meal, agave, and bitter almond essence with a spatula.

2. With damp hands and using a 1/2 tablespoon size measuring spoon, measure and roll into small compressed balls.

CHOCOLATE POWDER DUSTING

3. In a shallow bowl, shift the cacao powder and cinnamon. Roll each marzipan ball in the cacao powder until completely covered being sure to shake off excess powder.

BELGIUM CHOCOLATE COVERED MARZIPAN

4. Bring 2 cups of water to a simmer in a small saucepan.

5. Place the cacao butter in a medium size glass bowl and place the bowl over the top of the saucepan. Stir with a wooden spoon until the cacao butter is completely melted.

6. Stir in the agave, vanilla, salt and chili powder. Turn off the stove and while continuing to stir, shift in the cacao powder.

7. To dip each ball in the chocolate, place a toothpick in each of the marzipan ball. Dip it in the melted chocolate and continue to turn the ball until all the excess chocolate drips off.

8. Holding the chocolate covered ball upright, slide just the tip of a fork off under the ball and very carefully slide the ball onto a non-stick sheet. Repeat until all the balls are covered.

9. Let set in the fridge until just before ready to serve.

Bees Knees Kitchen's Thoughts

By Bees Knees Kitchen

This recipe is far quicker and easier to make than the traditional cooked version.

And I know the Christmas season is hectic so I’ve offered two chocolate covered alternatives to the recipe: a quick chocolate powder dusting or impress your guests with a rich Belgium chocolate shell!

Guten Appetit!

 

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