Marzipan chocolate balls

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
3 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 40
  • 1/2 untreated orange
  • 125 g cold butter
  • 75 g Sugar
  • 250 g Flour
  • 1 package Vanillin sugar
  • 2 Eggs (size M)
  • 500 g Marzipan raw mass
  • 75 g + 2 tablespoons icing sugar
  • 75 g redcurrant jelly
  • 7-10 Tbsp green and red food colouring
  • 150 g Dark chocolate coating
  • 10 g Coconut oil
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Wash the orange, rub dry and rub 1/4 of the peel thinly. Squeeze the orange. Knead butter in pieces, sugar, flour, orange peel, vanilla sugar and 1 egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Knead 400 g marzipan and 75 g icing sugar with the dough hooks of the hand mixer. Add 1 egg and 3-4 tbsp.

  2. 2

    orange juice bit by bit. Knead the marzipan mixture until a homogenous mass is formed. Wrap the mixture in cling film. Warm up the redcurrant jelly a little and stir until smooth. Roll out short pastry 2-3 mm thin on a floured work surface and cut out 40-45 circles (approx. 3.5 cm Ø). Put the biscuits on 1-2 baking trays lined with baking paper and put about 1/2 tsp. jelly in the middle of each. Form 40-45 balls from the marzipan mixture (8-10 g heavy). Form marzipan balls into hemispheres with the help of an egg cup lined with cling film and place them on the shortcrust pastry biscuits. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Let them cool down. Knead 100 g marzipan and 2 tablespoons icing sugar and cut in half.

  3. 3

    Form 40-45 balls from the marzipan mixture (8-10 g heavy). Form marzipan balls into hemispheres with the help of an egg cup lined with cling film and place them on the shortcrust pastry biscuits. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Let them cool down. Knead 100 g marzipan and 2 tablespoons icing sugar and cut in half. Colour one half green with food colouring, the other half red. Form or cut out small leaves from the green marzipan and form small berries from the red marzipan. Coarsely chop the chocolate coating. Melt coconut oil and couverture over a warm water bath. Dip cookies into the couverture up to the edge, lightly brush off the chocolate and place on a cake rack. Refrigerate the chocolate balls for about 15 minutes, then decorate with marzipan and refrigerate for another 45 minutes (until the chocolate is firm). Store dry, dark and cool

  4. 4

    Form or cut out small leaves from the green marzipan and form small berries from the red marzipan. Coarsely chop the chocolate coating. Melt coconut oil and couverture over a warm water bath. Dip cookies into the couverture up to the edge, lightly brush off the chocolate and place on a cake rack. Refrigerate the chocolate balls for about 15 minutes, then decorate with marzipan and refrigerate for another 45 minutes (until the chocolate is firm). Store dry, dark and cool

  5. 5

    waiting time 1 3/4 hours

Nutrition Facts

KCAL
130 kcal
CARBS
15 g
FATS
7 g
PROTEINS
2 g