Chocolate Dipped Marzipan
Chocolate Dipped Marzipan
Try this quick and easy chocolate recipe from Bake With Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 20 minutes
  • Cooking Time 20 minutes
  • Yield 48 servings
  • ½ recipe homemade Marzipan
  • 1½ cups Dark or Milk Chocolate chips
  • Icing sugar, for dusting when rolling
  1. On a clean work surface, gently knead the marzipan to soften it, using a sprinkling of icing sugar as needed on the surface to keep the marzipan from sticking. Roll out the marzipan to about ¼ -inch (6 mm) thick and use a small cookie cutter (1 1/2–inches/40 mm is a nice portion) to cut out shapes. Place these on a parchment-lined baking tray.
  2. Melt the chocolate in a metal bowl placed over a pot filled with an inch of barely simmering water, stirring gently until smooth. Remove the bowl from the heat and dip each marzipan piece into the chocolate half way and shake off excess chocolate before placing on the tray to set. Let the chocolate set (or chill for just 10 minutes) and then store in an airtight container.

The dipped marzipan will keep for up to 2 weeks in an airtight container.

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