Five-Ingredient Salted Marzipan Truffles

Step 1: Line a baking sheet with wax paper.

Step 2: Scoop marzipan by the 1/2 tablespoon (1 1/2 teaspoons), roll into balls, and set on prepared pan.

Step 3: Place chopped dark chocolate in a microwave-safe bowl.

Step 4: Microwave for 1 minute. Stir with a fork.

Step 5: Add coconut oil. Continue to microwave in 30 second increments, stirring in between, until smooth.

Step 6: Stir in corn syrup.

Step 7: To dip, drop one ball of marzipan into the melted chocolate.

Step 8: Use a fork to coat marzipan in chocolate.

Step 9: Drain briefly by scraping the tines of the fork on the edge of the bowl.

Step 10: Use the fork to gently lay the truffle on the prepared pan.

Step 11: Immediately top with a pinch of finishing salt.

Step 12: Continue this process until all truffles are coated and salted.

Step 13: Place baking sheet in the freezer for 15 minutes, until chocolate has solidified. Serve.

Step 14: Truffles will keep in an airtight container in the refrigerator for up to a week.

Step 15: Re-salt as necessary by lightly moistening the tops with water and sprinkling with salt.

Step 16: Allow to dry before serving