Lubeca Amaretto Marzipan Truffles
Ingredients
Marzipan Ganache
Amaretto-Marzipan Filling
- 300 g Lubeca Lübecker Marzipan 52% Mediterranean Almond Paste
- 100 g Amaretto Almond Liquor 28%
Instructions
Marzipan Ganache
- Heat up the cream with the 200 g Lubeca Lübecker Marzipan 52% Mediterranean Almond Paste to a smooth paste at about 176°F.
- Cool down and mix in the 400 g Callebaut W2 28% White Chocolate Baking Callets. Mix until the chocolate is melted and the mixture is at a uniform consistency .
Amaretto-Marzipan Ganache
- Mix 300 g Lubeca Lübecker Marzipan 52% Mediterranean Almond Paste with Amaretto liquor until it is a smooth paste.
Truffles
- Fill the truffle shells with the cool but still soft ganache to about 2/3. Fill the remainder with the Amaretto-Marzipan mass.
- After cooling, seal the openings with chocolate couverture. Dip the filled balls into chocolate and roll them on a mesh.
- The truffle shells can be enrobed in dark, milk or white chocolate couverture.