Chocolate Covered Marzipan Balls

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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For the coating you will need toothpicks, aluminium foil and flat polystyrene.
With a blender or a coffee grinder grind xylitol into a fine powder, the same consistency as icing sugar.
In a big bowl, mix almond meal and icing xylitol with rose water and almond essence and make a dough.
Take a teaspoon full of the dough and between your palms form a ball. Repeat it until all the dough is gone.
Keep the balls in the freezer while you melt the chocolate but no longer.
Chop the chocolate roughly. On low temperature melt half of the chocolate. Remove from the heat then stir the rest of the chocolate in it. Leave it to melt.
Cover a flat polystyrene with aluminium foil.
Stick a toothpick into a marzipan ball and swirl it around in the chocolate so that it\’s totally covered. Shake it a bit before you stick it into the polystyrene, so you won\’t waste too much chocolate. If the balls are cold enough, the chocolate will be hard very quickly.
Once done, repeat till all your marzipan balls are covered with chocolate.
If it\’s needed, place the balls into the fridge for 10-15 minutes.
When the chocolate coating is hard, you can cover the balls in coloured aluminium foil.

Alternatively, you can roll the marzipan balls in Dutch (or raw) cocoa powder instead of the chocolate.


  • 150g blanched almond meal
  • 100g xylitol
  • 1 tbsp rose water
  • 1 tbsp almond essence
  • 100g 85% dark chocolate (eg. Lindt)


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