Marzipan Truffles


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What is Valentine’s Day? A day where we are given the chance to express our love, and feelings to a person who may know, or not know about us. It is a day where people flock to stores to buy boxes of chocolates, flowers and cards. We are brought to think that we have to buy things to show our love when we should just do things to show our love. Valentine’s Day should be a day to spend with your loved ones. It is having tea with your grandparents, going to the gym with the person that cares about you.  It is cooking dinner from scratch with everyone!!! Not just you in the kitchen. It is going for a jog and then going for brunch. It is so many things…

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It does not have to be fancy as long as it is with your loved ones, as long as it is planned.

Valentine’s day at our house was not fancy … We did not dress up. We did not buy fancy things..

I spent my week-end making things for my love ones. I made Raspberry, Banana, Pistachio Macarons for my in-laws, Pralinés and Marzipan chocolates for my husband. And my husband and I, we shopped together for what we were going to cook together.

My husband most favorite thing to eat, besides POTATOES ( kidding lol), is marzipan. It is very hard to find good ones in the States. And if you do find some,they are very expensive. Do you know that it is actually very easy to make some. So I actually decided to make some heart-shaped chocolate truffles for today. I thought I would share.

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Ingredients for about 30 truffles:

  • about 4 oz. of ghiradhelli dark chocolate chips of coating
  • about 3 oz. of ghiradhelli White chocolate for decoration
  • 1½ cup blanched almond 
  • 1½ cup powdered sugar
  • 1/2 tbsp quality pure almond extract
  • 1/2 tsp rose-water
  • 1 egg white 
  1. Warm up the chocolate into a small bowl for 90 seconds and with a pastry brush, brush the sides of each heart.IMG_3578
  2. place the tray in the fridge so that the chocolate will cure. Meanwhile prepare the marzipan.
  3. Place the almond in the chopper and chop them until you have a powder mixture.IMG_3574
  4. Add to it the powdered sugar in a food processor and pulse until combined and any lumps are broken up.IMG_3575
  5. Add the almond extract and rose-water and mix to combine.
  6. Add the egg white and process until a thick dough is formed. If the dough is still too wet and sticky, add more powdered sugar and ground almonds. It will firm up once it is refrigerated however.IMG_3579
  7. Take the marzipan dough onto the roul’pat and knead a few times.IMG_3580
  8. Form it into a log, wrap it up in plastic wrap and refrigerate.
  9. Take the log out, cut some pieces out.IMG_3582
  10. Place one piece in each opening. Press down so that the marzipan is filling completely the chocolate heart.IMG_3584
  11. Place the tray in the fridge to cool.
  12. Warm the chocolate and close up the chocolate heart.IMG_4615
  13. Place the tray back in the fridge.
  14. gently remove the heart from the tray.IMG_4617
  15. You may need to trim the edges of the heart with a knife for smoother edges.
  16. For added decoration, decorate the chocolate with colored chocolate.
  17. Place the chocolate onto the roul’pat together.
  18. Place about 3 oz. of white chocolate of Ghiradhelli into a small bowl. Place it into the microwave and melt it for 90 seconds. Add some coloring of your choice. I used a dot of burgundy Wilton.
  19. Place the chocolate into a small plastic bag and drizzle over the chocolates.
  20. Let the chocolates cures before touching them. IMG_4618
  21. Package the chocolates at your likings. Et voila!!!

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Marzipan Truffles

  • Servings: 30 people
  • Difficulty: Easy
  • Print

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Ingredients for about 30 truffles:

  • about 4 oz. of ghiradhelli dark chocolate chips of coating
  • about 3 oz. of Ghiradhelli White Chocolate Chips for decorating
  • 1½ cup blanched almond
  • 1½ cup powdered sugar
  • 1/2 tbsp quality pure almond extract
  • 1/2 tsp rose water
  • 1 egg white
  1. Warm up the chocolate into a small bowl for 90 seconds and with a pastry brush, brush the sides of each heart.
  2. Place the tray in the fridge so that the chocolate will cure. Meanwhile prepare the marzipan.
  3. Place the almond in the chopper and chop them until you have a powder mixture.
  4. Add to it the powdered sugar in a food processor and pulse until combined and any lumps are broken up.
  5. Add the almond extract and rose-water and mix to combine.
  6. Add the egg white and process until a thick dough is formed. If the dough is still too wet and sticky, add more powdered sugar and ground almonds. It will firm up once it is refrigerated however.
  7. Take the marzipan dough onto the roul’pat and knead a few times.
  8. Form it into a log, wrap it up in plastic wrap and refrigerate.
  9. take the log out, cut some pieces out, and place one piece in each opening. press down so that the marzipan is filling completely the chocolate heart.
  10. Place the tray in the fridge to cool.
    Warm the chocolate and close up the chocolate heart.
  11. Place the tray back in the fridge.
  12. Gentlty remove the heart from the tray.
  13. You may need to trim the edges of the heart with a knife for smoother edges.
  14. For added decoration, decorate the chocolate with colored chocolate.
  15. Place the chocolate onto the roul’pat together.
  16. Place about 3 oz. of white chocolate of Ghiradhelli into a small bowl. Place it into the microwave and melt it for 90 seconds. Add some coloring of your choice. I used a dot of burgundy Wilton.
  17. Place the chocolate into a small plastic bag and drizzle over the chocolates.
  18. Let the chocolates cures before touching them.
  19. For added decoration, melt more colored chocolate and drizzle over the chocolates.
  20. Package the chocolates at your likings. Et voila

Bon Appetit and Happy Cooking!!!

Decadent Truffle Chocolate Cheesecake


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My sweet baby Lisa turned 17 on Thursday. Can you believe that this little one is almost an adult. Boo Hoo… Since we were out-of-town, and away from the rest of the family, we decided to take her out to a very nice restaurant on her actual birthday and chose to host her ” birthday” with family yesterday. One of her favorite dessert is the Godiva Chocolate Cheesecake from the Cheesecake factory so my intention was to recreate this wonderful dessert for her since we live many miles away from a Cheesecake restaurant, and we could not get her the actual cake from the famous Cheesecake Factory;

I used the chocolate cheesecake from the Hershey’s cookbook published in February 2010. I had originally intended to follow the recipe described in the cookbook and make a chocolate mousse on top but I ran out of time so we will have to duplicate this recipe at a later time.

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Ingredients for a 10 inch round cheesecake that serves 12-16 people:

Brownie Layer: 

  • 6 tbsp of butter melted
  • 1 1/4 cups of sugar
  • 1 tsp of vanilla extract
  • 2 eggs
  • 1 cup and 2 tbsp of flour
  • 1/3 cup of special dark Hershey cocoa
  • 1/2 tsp of baking powder
  • 1/2 tsp of salt

Truffle Cheesecake Layer:

  • 3 packages of cream cheese at room temperature
  • 3/4 cup of sugar
  • 4 eggs
  • 1/4 cup of heavy cream
  • 1 tbsp of vanilla extract
  • 1/4 tsp of salt
  • 10 oz  of Ghiradhelli bittersweet chocolate chips
  1. First of all turn the oven on to 350.
  2. In a large bowl, mix the melted butter and the sugar.
  3. then add the vanilla, the eggs and mix well.
  4. Add the flour, cocoa,  baking powder, and salt and blend.
  5. Place a large round mold onto a perforated sheet, and pour the chocolate mixture into the large round mold.
  6. Cook in a warm oven at 350 for 20 minutes ( when inserting a stick for doneness, it will not come out clean because you want the brownie to be soft and gooey).

While the brownie is cooking, prepare the batter for the cheesecake.

  1. Beat the cream cheese and the sugar until it is smooth and free of lumps.
  2. One at a time, add the eggs and beat after each addition.
  3. Then add the cream, vanilla extract and salt and mix well.
  4. Place the chocolate chips into a microwable bowl and cook for 90 seconds to 2 minutes or until the chocolate is completely melted.
  5. Pour the melted chocolate into the cheesecake mixture and blend well.
  6. Carefully pour the chocolate mixture on top of the brownie.
  7. Place the grande mold on top of a perforated sheet. Place the large round mold inside the grande mold and place it both on the middle rack of the oven.
  8. Pour water into the grande mold for the bath, and cook the cake for 45 minutes in a warm oven of 350.
  9. When the cake is cooked, remove it from the water bath and let it cool at room temperature before placing it into the fridge.
  10. When the cake is cool, melt 1/4 cup of chocolate chips and drizzle the top of the cake with it. Refrigerate the cake for a few hours before eating it.
  11. Take the cake out of the fridge for a few hours before eating it. When serving, place a dollop of fresh whipped cream with it. Et voila!!!

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I will say that the cake was very well appreciated by all. And the cake is so sinful that even though we were 15, and the slices were small, it was just enough. Yum!!!

Bon Appetit and Happy Cooking!!!