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Chocolate Marzipan
Recipe By : Lynn Whited
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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2 c. ground almonds
1 1/4 c. sifted powder sugar
2 teaspoons lemon juice
2 teaspoons sherry or brandy
2 drops almond extract
2 small egg whites
powder sugar
1 oz semisweet chocolate
4 oz. marizpan
1 egg white
peppermint extract
Combine almonds and sugar in a medium bowl. Add lemon juice, sherry or
brandy, and almond extract. Gradually mix in enough egg white to ensure
that the paste is sticky, but not wet. Knead paste until smooth on a
pastry board dusted with powdered sugar. Wrap in plastic wrap. Store in
refrigerator up to 4 weeks.
Melt semisweet chocolate in a bowl or top of a double boiler set over a
pan of shimmering water. Gradually add chocolate to marzipan and knead
well. If marzipan becomes dry, add 1 to 2 teaspoons of egg white.
Flavor with a few drops of peppermint extract. (Note: I use Creme de
Cocoa instead)
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