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Raspberry Marzipan
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5 from 1 vote

Chocolate Dipped Raspberry Marzipan

Chocolate Dipped Raspberry Marzipan is a sweet delight. Enrobed in dark chocolate this homemade marzipan, subtly flavoured with freeze dried raspberries, gives a modern twist to a longstanding classic.
Prep Time1 hr 15 mins
Cook Time0 mins
Total Time1 hr 15 mins
Course: Snack, Sweets & Candy
Cuisine: Worldwide
Keyword: chocolates, homemade, marzipan, raspberry
Servings: 20 -30 pieces
Author: Jane Saunders | LittleSugarSnaps


  • 90 g/ 3/4 cup Icing Sugar
  • 90 g/ 1/2 cup Caster Sugar
  • 1 Egg
  • 1 tsp Lemon Juice
  • 1 tsp Amaretto (optional)

Pink gel food colouring (optional)

  • 175 g/ 1 1/2 cups Ground Almonds
  • 2 tbsp Freeze dried raspberry pieces
  • 300 g/ 2 cups Dark Chocolate (chopped or chips)


  • Fill a sink 3 inches deep with cold water
  • Put the freeze dried raspberries and 2 tbsp ground almonds into a coffee grinder (or small processor) and blitz until fine
  • Put the sugars and egg into a medium sized heatproof bowl and place over a pan of barely simmering water
  • Using electric beaters whisk the mixture for around 10 minutes until the temperature registers 50-60C/ 125-140F and the mixtures falls into ribbons than do not blend straight back in when the beaters are lifted out
  • Put the bowl into the sink for 2 minutes to stop the mixture cooking further
  • Remove from the sink and beat in the lemon juice and the Amaretto (if using). Continue to whisk until the temperature has dropped to 25C/ 75F and the mixture has thicken further
  • Add the freeze dried raspberries and ground almonds, along with a small dab of food colouring (if using) and stir in
  • Tip onto a work surface and knead briefly until an even colour is attained throughout. Add a little extra icing sugar (sieved) if the mixture is too sticky. You are aiming for a soft, but not sticky consistency, similar to pastry
  • On greaseproof paper, roll the marzipan out to a thickness of 3/4 cm (1/3 inch) and cut shapes of your choice out. Re-roll the leftovers until all of the dough is used up. Refriudgerate the cut of shapes for 30 minutes
  • Temper the chocolate (see the guide on Patisserie Makes Perfect) and line a baking sheet with greaseproof paper
  • Drop a marzipan shape into the melted chocolate and push it just under the surface of the chocolate. Lift it out of the chocolate with a fork or dipping tool and tap the fork several times against the side of the bowl to remove any excess chocolate
  • Transfer to the lined baking sheet. Decorate with colourful sprinkles or freeze dried raspberry flakes if desired. Repeat the process with the remaining marzipan and chocolate.


There will be leftover dipping chocolate. From experience, it's far easier to dip in plenty of chocolate than an amount that is only just enough. Save the leftover chocolate and melt into hot milk for a delicious hot chocolate with a slight nutty taste.