It was Zach's birthday this past week, and I scored major wifey points this year. Dave Chapelle tickets. Hell yeah! Sunday evening was the big night and beforehand we stopped at BarChi, our favorite sushi place, which is more like a nightclub. But it has bomb-a** sushi. We had wine and sake bombs and cucumber rolls until we were stuffed. Then we waddled over to the Moody Theater for the show.
We had to put our phones in those stupid little locked baggies before we went in to the theater, so boo, we couldn't get any photos of Dave. But we had so much fun. We laughed until our stomach's hurt and enjoyed/spilled crappy $10 miniature cups of wine. Then we went home and ate tacos and tried to re-tell each other Dave jokes. We ended up sounding like this. Good attempt.
I've been trying to bake things that make me extra happy lately since I made a fail-cake for Zach's birthday. It was so bad. Anyway, enter Marzipan Truffles. Marzipan makes me so happy I could squeal. My only complaint is that I wish it was more of a process to make. Marzipan is so quick and easy that I barely have any time to enjoy it. You just put some bits in a food processor and you're done.
Dipping it in chocolate and sprinkling pistachio bits on top makes it a little more of a party, which is okay with me.
Chocolate Pistachio Marzipan Truffles
- 1.5 cups almond flour
- 1/4-1/2 cup powdered sugar
- 3 TB maple syrup
- 2 TB aquafaba or 1 egg white
- 1 tsp almond extract
- 1 tsp rosewater
- 1 pinch sea salt
- 1/4-1/2 cup bittersweet chocolate chips ((dairy-free))
- 1/4 cup ground pistachios ((optional))
- tapioca flour ((optional))
- Whiz almond flour & powdered sugar in a food processor until combined. Add maple, egg or aquafaba, almond extract, rosewater, & salt and whiz again. If it is too sticky add some tapioca flour.
- Take pieces of marzipan and roll them into balls and place on a baking sheet with parchment. Melt your chocolate over the stove with a double broiler or just microwave until melted. Roll the marzipan in the chocolate and place back on parchment sheet and sprinkle with pistachios. When done place in the freezer to harden.