Friday, 3 April 2015

Dark Chocolate Marzipan Easter Eggs

These Dark Chocolate Marzipan Easter Eggs are a family tradition in the Mean household. I'm a bit of a stickler and have to maintain seasonal traditions, and like with all my Christmas foodie treats, these Easter eggs are something I've made every year. 

I am a marzipan lover. I know some people aren't so keen on this almond mix (Mr Mean), and others might call these people just plain weird (I never said that), because who in their right mind would not love a marzipan egg smothered in dark chocolate?

I'm trying to persuade Mr Mean that my homemade marzipan is so much more sophisticated than that bright yellow, highly-almond-flavoured supermarket marzipan (I'd still eat it - I LOVE MARZIPAN!). 

He likes my Almond Nut Butter, he likes raw almonds, he'll even eat a cake made with ground almonds - it's just that marzipan flavour. Maybe he thinks I'm trying to kill him with a dose of cyanide? That's what those marzipan haters say: "It smells like cyanide." But how would they know?

And even if Mr Mean can't stand marzipan - one day, he will like my marzipan Easter eggs! 

I come from a long line of proud almond lovers. My Nana used to make these Easter eggs every year, along with her Simmnel Cake. Me and my sisters would love to help her, as they are just so yummy. 

As the years went on, Nana developed arthritis and was confined to bed. Whilst she couldn't walk, we'd still make these Easter eggs every year at her house. Now Nana's no longer with us, we remember her at Easter and enjoy these super yummy eggs, and even if Mr Mean won't partake in this one tradition, my three children certainly enjoy it! 

Dark Chocolate Marzipan Easter Eggs

Dark Chocolate Marzipan Easter Eggs

Makes approx 6
450g (1lb) ground almonds
225g (8oz) caster sugar
225g (8oz) icing sugar (powdered)
2 large eggs
2 egg yolks
1 tsp almond essence
2 tsp brandy
2 tsp lemon juice

200g 70% dark chocolate or 100g of dark + 100g of milk


1. Start by making the marzipan. Take a heat-proof bowl and add the sugars and both the whole eggs and egg yolks. Stir until combined.

2. Place the bowl over a pan of barely simmering water and whisk until the mixture is pale and fluffy. About 15 minutes.

3. Remove the bowl from the pan and leave to cool slightly.

4. Whisk in the almond essence, brandy and lemon juice. Carry on whisking until cool.

5. Stir in the ground almonds and knead into a firm dough.

6. Divide into six and shape into eggs. Set aside and start the chocolate.

7. Take a heat-proof bowl and place over a pan of simmering water. Break up the chocolate and leave to melt in the bowl.

8. Once the chocolate has melted, take the bowl off the heat and start to stir until for 5 minutes until the chocolate has cooled slightly. This will make the chocolate shine.

9. Take a marzipan egg and drop it into the chocolate. Using two forks, turn the egg over in the chocolate until coated. Carefully remove the egg with two forks and place on a baking sheet covered in baking parchment. Leave to cool.

10. Store in an airtight container.

Marzipan recipe is adapted from Delia Smith's Almond Paste recipe in Book Of Cakes. Here's the link from Delia's website

Dark Chocolate Marzipan Easter Eggs

Remembering Nana

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