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Five-Ingredient Salted Marzipan Truffles

Created by ssej1078 on June 11, 2018

1 teaspoon corn syrup
1 1/2 teaspoons salt, flaked (large-flake finishing salt ex. Trader Joe’s Cypriot Pyramid Salt)

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