Source: Solo Foods
2 cans Solo Marzipan
1 pound top-quality milk or semi-sweet chocolate, coarsely chopped
About 3 cups confectioners' sugar
2 teaspoons brandy extract
1 teaspoon vegetable shortening
2 tablespoons unsweetened cocoa powder
Finely chopped nuts (optional)
Toasted coconut (optional)
Divide marzipan in half. Wrap one piece in plastic wrap and refrigerate.
Sprinkle work surface and hands with confectioners' sugar. Knead remaining marzipan on sugared surface until pliable. Shape into a 12 x 1-inch log. Dust with confectioners' sugar, wrap in plastic and refrigerate overnight.
Break remaining marzipan into small pieces and place on work surface or in food processor. Add cocoa and brandy extract and knead or process until thoroughly blended. Remove from food processor, if necessary. Sugar work surface and knead 1 cup confectioners sugar sugar into mixture. Divide chocolate marzipan in half. Shape each piece into an 8 x 3/4-inch log. Dust with confectioners' sugar and wrap in plastic. Refrigerate overnight.
Line 2 baking sheets with wax paper and set aside.
Unwrap plain marzipan and place on sugared surface. Cut log into about 1/2-inch thick slices. Roll between sugared palms to make balls, place on prepared baking sheet and refrigerate.
Unwrap chocolate marzipan, 1 log at a time, and place on sugared surface. Cut log into 1/2-inch thick slices. Roll between sugared palms to make balls and place on prepared baking sheet. Repeat with remaining chocolate marzipan and refrigerate.
To coat marzipan balls, place shortening and half of chopped chocolate in top of double boiler set over pan of barely simmering water. Cook, stirring constantly, until chocolate is melted. Add remaining chopped chocolate and stir until chocolate is completely melted and mixture is smooth. Remove top of double boiler from pan and set aside to cool slightly.
Remove 1 tray of marzipan balls from refrigerator. Dip balls, one at a time, into melted chocolate and shake off excess chocolate. Return chocolate-dipped balls to lined baking sheet and let stand at room temperature until chocolate is completely set.
Dip remaining balls in chocolate, shaking off excess as before. Roll balls in unsweetened cocoa powder or finely chopped nuts, or toasted coconut. Return to lined baking sheet and let stand until chocolate is set. Place truffles in paper bonbon cases and store in refrigerator.
Variation: Use the marzipan recipe to make marzipan fruit!