Chocolate Marzipan Hearts
Uploaded by Renshaw Baking
- 250 g Original White Marzipan
- 200 g Dark chocolate
- 100 g Chopped roasted hazelnuts
- 12 lollipop sticks
- Heart shaped cutter
Renshaw products used
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?Melt the chocolate in a bowl over simmering water.
Knead the marzipan until it is soft and pliable.
Roll the marzipan out on a surface dusted with icing sugar to a thickness of approximately 1cm and cut pieces with the heart shaped cutter.
To stick the marzipan to the lollipop stick, insert the lollipop stick into the base of the marzipan heart to form a hole. Remove the stick and dip the end into the chocolate and then put it back into the hole. Allow the chocolate to set before moving. If time allows it would be best to leave the hearts over night to firm up.
Dip the hearts into the melted chocolate, allow the excess to drip off back into the bowl and then immediately dip the heart into the roasted hazelnuts.
Place them onto greaseproof paper and put into the fridge to set.