Colorful marzipan and truffle eggs

For 12 marzipan and 24 truffle eggs.
  • 100 g whole milk chocolate
  • 100 g Dark chocolate
  • 250 g whipped cream
  • 450 g dark chocolate Couverture
  • 300 g marzipan raw mass
  • 175 g Icing sugar
  • yellow baking food coloring
  • 100 g Pistachio nuts
  • colorful Sugar script
  • 8 Sugar flowers
  • some decor hearts and flowers
  • 75 g Chocolate sprinkles
  • 100 g Sugar
  • 5 peeled almond halves
  • oil
  • freezer bags
105 minutes
Chop the chocolate. Heat the cream in a saucepan and add the chocolate. Take the saucepan off the heat and stir until the chocolate has dissolved. Chill for 2-3 hours. Chop the couverture and melt it in a hot water bath and let it cool. For the marzipan eggs, sieve 75 g of powdered sugar and knead with marzipan. Remove approx. 40 g of marzipan and color it yellow with food coloring. Shape the rest of the marzipan into approx. 12 eggs of different sizes. Shape the yellow marzipan into thin loops. Put 1-2 tablespoons of the couverture in a freezer bag and cut off a small corner. Decorate marzipan eggs with couverture, ribbons, pistachios, sugar script and flowers, decor hearts and flowers as you like and let them dry. Beat the chilled chocolate cream mixture with the whisk of the hand mixer until creamy. Cut and shape approx. 24 eggs with 2 moistened teaspoons and place on an oil-coated tray. Place truffle eggs in the freezer for 30 minutes or refrigerate for at least 1 hour. In the meantime, paint the remaining pistachios and sift through the powdered sugar. Place the pistachios, powdered sugar, chocolate sprinkles and sugar on separate plates. Heat the couverture again. Place the truffle eggs one at a time on a fork and coat with a spoon with couverture. Drain a little and immediately place on one of the four plates and sprinkle with the respective coating. Immediately decorate some eggs with an almond half, put all eggs in a cool place and let the couverture set. Truffle eggs, well packed in cans, kept in a cool place (vegetable drawer in the refrigerator) will last 7-10 days. For serving, the eggs can be placed in praline sleeves and nicely decorated in a basket
Average per piece approx. 920 kJ / 220 kcal
1 portion approx:
  • 220 kcal
  • 920 kJ


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