Chocolate Covered Marzipan

Nothing says Christmas in Europe like Chocolate Covered Marzipan!  It is something I look forward to making every year.  And now that the first snow has fallen and our Christmas tree is up and decorated, it is time to make them!  So what is in Marzipan?  It is simply, sugar and finely ground almond meal cooked down and then molded into any shape or covered with chocolate.  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!!

Chocolate Covered Marzipan

Marzipan:

• 2 1/2 c Almond meal
• 1/2 c Agave Nectar
• 10 drops Bitter Almond Essence

In a small bowl fold in the almond meal, agave and bitter almond essence with a spatula.  With damp hands and using a 1/2 tablespoon size measuring spoon, measure and roll into small compressed balls.

For Chocolate Powder dusting over the Marzipan:

• 1 tbls Cacao Powder
• 1/4 tsp Cinnamon

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.

For Belgium Chocolate covered Marzipan:

• 1 recipe for Belgium Chocolate

Follow the directions and ingredients for dipping the Marzipan in Belgium Chocolate.  Let set in the fridge until just before ready to serve.

Serve on a silver platter.

Makes 36 marzipan balls