June 11, 2018
Desserts, Cooking For A Crowd, Baby Shower,
Christmas, Chocolate, All Occasions more
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Line a baking sheet with wax paper.
Scoop marzipan by the 1/2 tablespoon (1 1/2 teaspoons), roll into balls, and set on prepared pan.
Place chopped dark chocolate in a microwave-safe bowl.
Microwave for 1 minute. Stir with a fork.
Add coconut oil. Continue to microwave in 30 second increments, stirring in between, until smooth.
Stir in corn syrup.
To dip, drop one ball of marzipan into the melted chocolate.
Use a fork to coat marzipan in chocolate.
Drain briefly by scraping the tines of the fork on the edge of the bowl.
Use the fork to gently lay the truffle on the prepared pan.
Immediately top with a pinch of finishing salt.
Continue this process until all truffles are coated and salted.
Place baking sheet in the freezer for 15 minutes, until chocolate has solidified. Serve.
Truffles will keep in an airtight container in the refrigerator for up to a week.
Re-salt as necessary by lightly moistening the tops with water and sprinkling with salt.
Allow to dry before serving
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