Ingredients for Marzipan Snowball Truffles Vegan
- Bittersweet Chocolate
- Coffee Creamer
- Margarine
- Vanilla Extract
- Pinch of salt
- Instant Espresso Powder
- Maple Syrup
- Slivered Almonds
- Granulated sugar, for rolling
- 1/2 cup (100g) water
- Orange Blossom Water
- 1 teaspoon almond extract
- 1/2 teaspoon lemon juice
- Almonds
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How to Make Marzipan Snowball Truffles Vegan
- **Vegan Ganache:**
- Finely chop 8 oz vegan dark chocolate using a serrated knife. Room temperature chocolate melts more smoothly.
- If using solid vegan butter, cut into small pieces and ensure it's at room temperature.
- Combine the chopped chocolate and vegan butter in a wide bowl with a lid.
- Heat 1/2 cup soy creamer until just boiling.
- Pour the hot soy creamer over the chocolate and butter.
- Gently stir until completely melted, smooth, and glossy.
- Let stand uncovered until steam evaporates and the mixture is warm, not hot.
- Cover with plastic wrap, replace the lid, and refrigerate for 2-4 hours.
- Once chilled, scoop out rounded teaspoons or use a melon baller to create ganache balls.
- Place the ganache balls on a parchment-lined baking sheet and freeze for 1 hour, or until solid.
- **Marzipan:**
- Place a saucer in the freezer to chill.
- Grind 3 cups (375g) blanched almonds in a food processor until finely powdered. It may become slightly pasty; this is fine.
- Check for any larger almond pieces. Remove and add them to the next grinding batch.
- Heat 1/2 cup (100g) water in a wide, heavy-bottomed saucepan.
- When simmering, add 1 cup (200g) granulated sugar.
- Stir over medium heat until the sugar dissolves completely.
- Add the almond powder, 1 tablespoon orange blossom water or rose water, 1 teaspoon almond extract, a pinch of salt, and 1/2 teaspoon lemon juice.
- Stir constantly over medium heat and cook for a few minutes, ensuring not to leave unattended, until thickened and forming a paste.
- Test a small amount on the chilled saucer. If it forms a soft ball that holds its shape, remove from heat.
- Let the marzipan cool slightly uncovered, then knead into a smooth, glossy ball.
- Cover with plastic wrap and refrigerate for a couple of hours (optional, but recommended).
- If the marzipan is too loose, add a couple of tablespoons of extra almond powder and knead. If it's too dry, add a tiny bit of water.
- **Assembly:**
- Ensure the marzipan is soft and pliable at room temperature. If it's drying out, knead it with slightly moistened fingers until soft and glossy. This prevents cracking.
- Ensure the ganache balls are very cold; otherwise, they might melt.
- Pinch off small pieces of marzipan, slightly larger than the ganache balls. Roll into balls.
- Roll each marzipan ball between your palms until soft and shiny.
- Place a ganache ball inside each marzipan ball, seal completely, and roll into a smooth truffle.
- Roll the truffles in granulated sugar.
- Place in mini muffin liners or a box and refrigerate.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
47g
Fat
6g
Carbs
4g
