Chocolate Dipped Raspberry Marzipan

5 from 2 votes

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 15

Cook Time0

Total Time1 15

Course: Snack, Sweets & Candy

Cuisine: Worldwide

Diet: Vegetarian

Servings: pieces

Calories: 100kcal

Author: Jane Coupland

Ingredients

90 g/ ¾ cup Icing Sugar
90 g/ ½ cup Caster Sugar
1 Egg
1 teaspoon Lemon Juice
1 teaspoon Amaretto (optional)

Pink gel food colouring (optional)

175 g/ 1 ½ cups Ground Almonds
2 tablespoon Freeze dried raspberry pieces
300 g/ 2 cups Dark Chocolate (chopped or chips)

Instructions

Fill a sink 3 inches deep with cold water
Put the freeze dried raspberries and 2 tablespoon 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 ¾ cm (⅓ 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.

Notes

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.

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