Traditional recipes

Chocolate Marzipan and Walnut Pralines recipe

Chocolate Marzipan and Walnut Pralines recipe

  • Recipes
  • Dish type
  • Sweets
  • No cook sweets

Delicious treats that are perfect as food gifts during the Christmas season. Marzipan and walnuts are formed into shapes, dipped in chocolate and then topped with walnuts.

16 people made this

IngredientsMakes: 25 pralines

  • 400g marzipan
  • 100g icing sugar, divided
  • 100g walnuts, coarsely chopped
  • 2 dessertspoons rum
  • 2 dessertspoons maraschino liqueur
  • 1-2 (300g) blocks dark chocolate cake covering
  • 50 walnut halves

MethodPrep:45min ›Ready in:45min

  1. Knead marzipan with 80g icing sugar, chopped walnuts, rum and maraschino liqueur.
  2. Sprinkle the remaining icing sugar on a clean work surface. Roll out the marzipan and cut out circles, squares or rectangles.
  3. Melt chocolate covering according to package instructions.
  4. Stab each praline with a cocktail stick, coat with chocolate and shake off any excess. Place onto a greaseproof paper-lined tray.
  5. Allow to set a little, then top with a walnut half. Dry completely and store in tins.

Chocolate cake covering

Can be substituted for eating chocolate, but the finish will not be the same.

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Reviews & ratingsAverage global rating:(4)

Blue Ridge Baker

I don't know if I should steal this one or not as I like pralines a little too much I am thinking. This could be a dangerous thing to know. I know, I will promise them to someone else and that way I will have to deliver and can't keep but one for me. Yep, that's the plan. They look so great in your photos!

Charleston is a great food city! The name of that praline shop is on the tip of my tongue. Your pralines look delicious.

These look awesome, I love pralines.

Oooooh these look SO good! Nice photos as well ]

Yum! I've never made pralines before but I LOVE them, I'll have to give this a try!

I made pralines at Christmas and was also surprised at how easy they were. I've never tried them with walnuts--I'll have to keep that in mind for next time!

I spent my summer working on Hilton Head Island. I took a weekend trip to Charleston, SC and all we did was EAT.

It was this summer when I fell in love with praline pecans. I cannot stop thinking about them even now. I remember going into all the candy shops and getting sample after sample after sample.

Chocolate Marzipan and Walnut Pralines recipe - Recipes

Sometimes I have to ask myself, am I lazy? I just hang around and do nothing in particular, although there would be plenty to do. However, I simply don't want to.
Then again, I could be crazy - kind of - that is if you want to use such harsh words. On the other hand (apart from four fingers and a thump) it could be quite helpful at times to be lazy and crazy. Not only once that has led to new inventions in the past.
While I don't want to suggest that the now following would be a great invention, you still could have a go at these Ginger-Marzipan-Chocolate-Pralines .

What you need:
100 g marzipan
About 40 g candied ginger
A few tbs unsweetened cocoa powder
Some almond slices

How you do it:
Get a small piece of marzipan and wrap an about 1 cm long piece of candied ginger in it. Make sure the ginger is surrounded by marzipan on all sides. Repeat this until all the marzipan is gone and . it might look like this.

Put the cocoa powder (I still got some chocolate orange one from Sugar and Crumbs) in a small bowl and roll the marzipan . eh . rolls in it, so that it gets all nicely coated with cocoa powder. How does that look (be careful with your imagination)?

Well, I would have said now, that's all, folks! But somehow we need to distract a bit from that look. So I decided to stick a sliced almond piece into each one.

That already makes a difference. Now . that's all, folks! We only need to transfer them to another plate for looks.

. this month. Camilla from Fab Food 4 All wanted to see something for dessert this month. Hey, you could use the pralines as well for that. Camilla is doing this challenge together with Helen from Fuss Free Flavours.
In order to further demonstrate that this recipe is frugal, I'm going to enter this post as well to Recipe of the week from A Mummy Too.

Walnut Rumballs

Walnut Marzipan

  • 1 1/4 cup California Walnuts, coarsely chopped and toasted
  • 1 cup icing sugar
  • 1 egg white (or the equivalent in pasteurized liquid egg whites if the recipe you’re making it for is not going to be cooked)

Walnut Rumballs

  • 3/4 cup semi-sweet chocolate chips, melts
  • 1 cup sour cream
  • 1/2 cup walnut marzipan (see above)
  • 4 cups graham crumbs
  • 1 1/2 cups icing sugar
  • 3/4 cup melted butter
  • 1/3 cup unsweetened cocoa
  • 3/4 rum (I like dark but you can use amber or light)
  • 1 cup finely chopped California walnuts
  • toasted California walnut crumbs

Walnut Marzipan
Toast the walnuts in a dry frying pan over medium heat until they become fragrant. Do not brown the walnuts. You just want to release the toasted flavour. Allow the nuts to cool.

Put the walnuts in a food processor and pulse to break them up a bit. Add the icing sugar. Pulse, scraping down the sides as needed, until the mixture is sand-like. Add the egg white and blend until the walnut forms a ball.

Cover with cling wrap and set aside. If you are not using it right away, wrap the walnut paste in cling wrap, store in an air tight freezer bag and freeze. Will keep for up to 6 months. Bring to room temperature before using.

In a small saucepan over simmering water, gently melt the chocolate chips. Add the sour cream and walnut paste and stir until well blended.

In a large bowl, combine graham crumbs, icing sugar, butter, coca, rum and 1 cup finely chopped walnuts. Stir until well combined.
Add the chocolate-sour cream mixture to the rum mixture and stir until well mixed. Cover and refrigerate the rumball mixture until firm enough to roll, or overnight.

While the base is cooling, toast the walnut crumbs in a dry frying pan over medium heat until they become fragrant. Don’t over-toast.

When the base is firm enough to shape, use a spoon or tiny ice cream scoop to form balls. Make them small since they are rich. Roll the balls in walnut crumbs. Place finished rumball in a truffle cup. Store in an airtight container either in the refrigerator or freezer. Serve at room temperature. Properly stored rumballs will keeps in the fridge for 2 weeks and the freezer for a couple of months — if they last that long.

Recipe: Walnut-Chocolate Bites

Mix all ingredients except the chocolate by hand into a smooth dough.

Roll into a log and chill in the refrigerator for 1 hour.

Melt the chocolate over warm water.

Slice the dough log into 5mm thin pieces and dip them into the chocolate.

Decorate with 1 half walnut each.

Chill in the fridge until serving.

You can also use other nuts, such as hazelnuts or almonds instead of the walnuts if you wish.

C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!

Chocolat by Joanne Harris (Food Reference List)

If your teeth start to ache from all the sweetness that follows, my apologies. The list from Chocolat is incredibly delectable, although heavens knows, there were so many mentions of food in the book, I’ve probably missed many. I’ve added descriptions where possible and the occasional link to recipes on other blogs. It will also help as a starting point for a French chocolatier themed party.

Apples, kiwis, melons, endives

Galette: “The paper is hot and greasy, the dark wheat pancake crispy at the edges but thick and good in the center”

Pralines: Pralines from France are typically confections made of almonds and caramelized sugar.

Venus’s nipples: also known as Italian Capezzoli di Venere. A dark chocolate chestnut ganache, dipped in white chocolate and tipped with a ‘nipple’. In some cases it’s pale pink white chocolate, however in Chocolat, it’s dark chocolate.

Mendiants: A chocolate disc, the size of a biscuit or cookie, traditionally with lemon rind, almonds and raisins on top.

Chocolate seashells: think Guylain.

And in the middle she has built a magnificent centrepiece. A gingerbread house, walls of chocolate-coated pain d’epices with the detail piped on in silver and gold icing, roof tiles of florentines studded with crystallized fruits, strange vines of icing and chocolate growing up the walls, marzipan birds singing in chocolate trees… And the witch herself, dark chocolate from the top of her pointed hat to the hem of her long cloak, half astride a broomstick which is in reality a giant guimauve, the long twisted marshmallows that dangle from the stalls of sweet-vendors on carnival days.

Sugar mouse: Made of a form of meringue.

Florentines: A pastry biscuit made with nuts, candied cherries and caramel, with a chocolate bottom.

Chocolat chaud: hot chocolate.

Gateau au chocolat: A chocolate cake.

Cup of chocolate with crème Chantilly (whipped cream) and chocolate curls

huîtres de Saint-Malo: “small flat pralines shaped to look like tightly closed oysters”

soft centred apricot hearts

double chocolate truffles

white buttons with colored vermicelli

Pain d’epices with gilded edging: gingerbread cake

marzipan fruits: marzipan shaped and coloured to look like realistic fruit decorations

Peanut brittle: broken pieces of a hard flat sugar candy made with peanuts

Clusters: cluster of usually nuts and chocolate

Nougatines: a firm crunchy brown nougat, made without egg whites

Bouillabaisse and grilled garlic: Fish stew

Eisbrei (an ice slushie) with sauerkraut and kartoffelsalat (german potato salad)

Pieces montees: A decorative centrepiece typically made of nougat, marzipan, spun sugar and modelling paste. It can also refer to croquembouche.

small and black chocolate, like espresso

Then, on impulse, I brought out a small packet of chocolate almonds from beneath the counter and handed them to him.

pain au chocolat: chocolate bread

café cognac: cognac, a type of brandy, in coffee

crème de cacao (chocolate liquor) into melted couverture (chocolate rich in cocoa butter and high in cocoa solids)

marrons glaces: Candied chestnuts

Amourettes: French term for marrow from the spine of an animal, usually a cow.

filigree nests with petit fours

chocolate figures cats, dogs, rabbits, raisin eyes, pink marzipan ears, tails made of licorice whips, sugar flowers. Pink and white sugar coconut mice, mice marbled through truffle and maraschino cream, tinted mice, sugar dappled frosted mice

flambéed pancakes: pancakes cooked in a pan where alcohol is added to create a burst of flames

confit de canard: a dish made with the leg of the duck, where the meat is poached for up to 10 hours.

Spiced merguez: A spicy sausage

Religieuses: a bitter cocoa with choux pastry dessert

Noisette liqueur: hazelnut liquor

salad of green beans and tomatoes in spiced oil

Chocolat viennois: vienna chocolate

black and white layer cake

Eclairs: An oblong pastry filled with cream and topped with icing.

Brioche with raspberry jam: Brioche is a pastry like bread made with plenty of eggs and butter.

Bavaroise (A fluffy pudding, served cold without sauce) with caramel icing

Meringues in chocolate, with crème Chantilly (whipped cream) and chopped hazelnuts

Foie gras: made of the liver of a duck or goose that has been fattened

fresh chanterelles (type of mushroom): An yellow-orange funnel shaped mushroom, that has a fruity apricot-like smell and mild pepper taste

Plateaux de fruits de mer: A seafood platter

Rocher noir: Translates to black rock. It’s a hazelnut praline coated in dark chocolate and topped with crushed hazelnuts. A popular brand is ferrero rocher.

Brandade truffee. Cod poached in a herb infused milk, with a side of black truffle mashed potatoes.

Vol au vents aux trois champignons : Puff pastry with mushrooms. A vol-au-vent is a small hollow case of puff pastry, usually made by cutting two circles. One has a hole cut out in the middle, and is then stacked on top of the other and baked.

cooked in wine and cream with wild chanterelles

grilled langoustines (prawns) with arugula salad

boeuf en daube: a beef stew

champignons farcis a la greque: mushrooms stuffed in a dressing of tomatoes, fresh herbs, lemon juice and olive oil.

Crème caramel: a custard dish with a layer of soft caramel on top

Schokoladentorte- A German multilayered chocolate cake

Tiramisu: ladyfingers dipped in coffee, and layered with a egg, sugar and mascarpone cheese mixture, and dusted with cocoa.

Soupe de tomates a la gasconne, served with fresh basil and a slice of tartelette meridonale, made on biscuit-thin pate brisee and lush with the flavours of olive oil and anchovy and the rich local tomatoes, garnished with olives and roasted slowly to produce a concentration of flavours which seems almost impossible.

Plateau de fruits de mer ( a seafood platter) with grilled langoustines, gray shrimps, prawns, oysters, berniques (a type of sea snail), spider crabs, tourteaux (crab), winkles, palourdes (clams), black lobster

gateau de savoie: sponge cake

dark and white chocolate roulade bicolore: sponge roll

I find that I am trembling. I eat dry bread to give myself courage. The coffee is hot and bitter. When I have accomplished my task I promise myself a good meal eggs, ham, sugar rolls from Poitou ‘s.

cerisette russe : a dried cherry

Manon blanc: Then a manon blanc, fluffy with fresh cream and almond.

Chocolat a croquer: plain chocolate

crème de cassis: sweet, dark red liqueur made from blackcurrants

“I select a dark nugget from a tray marked Eastern journey. Crystallized ginger in a hard sugar shell, releasing a mouthful of liqueur like a concentration of spices, a breath of aromatic air where sandalwood and cinnamon and lime vie for attention with cedar and allspice.”

I take another, from a tray marked Peche au miel millefleurs. A slice of peach steeped in honey and eau-de-vie, a crystallized peach sliver on the chocolate lid.

Amandine: a Romanian chocolate sponge cake filled with chocolate or almond cream

Fudge and chocolate ganache icing and fillings for rich chocolate cakes

Chocolate fudge and ganache icing and filling recipes for chocolate cakes add a luscious finishing touch that elevates a good sponge cake into an exciting sponge cake.

Some cakes have their own filling and icing recipes that specifically complement that cake's ingredients, like some fudge cakes, so if they are widely different from the basics shown on this page, then they are worth following.

The chocolate icing, filling and frosting recipes here are all good basic recipes. Simple recipes for creating the perfect icings and fillings for all kinds of chocolate cakes, fairy cakes, cupcakes , gateaux, and speciality chocolate cakes.

Many, like the warmed chocolate ganache recipe, can make the best and most simple chocolate sauces , for ice creams , and hot chocolate puddings. While the chocolate fudge recipe is great with brownies and blondies.

The taste of the finished chocolate recipe, belies the simple recipes you have used. Chocolate icings and fillings are also invaluable for decorating your cakes making your humble chocolate sponge cake look like a patisserie or dessert star.

For frosting recipes including a rich glossy satin chocolate glaze and white chocolate frosting recipe, go to the frosting recipe page.

Extra rich and creamy icing

  • 125g unsalted butter at room temperature
  • 125g of cream cheese
  • 1 teaspoon of vanilla essence
  • 450g icing sugar, sifted
  • 4 tablespoons cocoa powder, sifted

Place butter, cream cheese and vanilla into mixing bowl and, either using a wooden spoon or an electric mixer, beat until soft and creamy.

Gradually beat in the icing sugar and cocoa to make a thick creamy smooth mixture (on low setting if using electric mixer).

A rich chocolaty fudge topping for large cakes and loaf cakes.

  • 100g plain chocolate, finely chopped
  • 1 tablespoon golden syrup
  • 25g unsalted butter at room temperature

Melt the chocolate in a heatproof bowl over a pan of simmering water (do not let the water touch the base of the bowl - please have a look at other methods discussed in the cooking tips section).

When gently melted and smooth add the golden syrup and butter. When it's all melted and smooth, let the mixture cool and stir occasionally. When you think it is a good consistency for spreading, use before the mixture sets (if it does, very gently warm).

This is enough to fill and top one sponge cake, or top 12 cupcakes/fairy cakes with the fudge icing mixture.

Light and fluffy butter icing

This is not too rich so it is ideal for children's cakes for a birthday party or a teatime treat.

  • 125g unsalted butter at room temperature
  • 400g icing sugar, sifted
  • 3 tablespoons of cocoa powder, sifted
  • 3-4 tablespoons of milk

Makes enough for one sponge cake or 12 fairy cakes

Put the butter into a bowl and, using a wooden spoon or electric mixer, beat until very soft and creamy.

Gradually beat in the icing sugar, cocoa and milk to make a thick smooth icing. If using an electric mixer, use on slow.

Variations: To make this recipe into a light mocha icing, replace the milk with cold coffee. To make a white vanilla icing, omit the cocoa and beat in one teaspoon of vanilla essence.

Chocolate ganache recipe

This is the smoothest and least sweet chocolate icing to use. It is very versatile as it can also be used warm with ice cream, and is lovely with poached pears.

When chilled it is ideal for an intense chocolate addition to any cakes, gateaux or meringues.

When made using plain chocolate, ganache is made from equal quantities of plain chocolate and double cream. These quantities make enough icing to fill and top one sponge cake. 

Put the cream into a saucepan and bring nearly to the boil, so it is scalding hot. With the finely grated chocolate in a heatproof bowl, pour the hot cream over and leave to allow the chocolate to melt into the hot cream. Gently stir to mix.

Leave it to cool long enough for it to be a nice spreadable consistency.

For a professional quality finish on the ganache - use couverture. This is because you can use a higher proportion of chocolate to cream, because couverture is more viscous than ordinary plain chocolate. In this instance, you can use 200g of couverture to 150ml of double cream. You thereby achieve a more rich and intense chocolate result.

Sour cream filling and icing

This makes a rich and velvety smooth icing that will fill and ice one sponge cake.

  • 180g of good quality milk chocolate, finely chopped
  • 90g plain chocolate, finely chopped
  • 225ml of sour cream

With both chocolates in a heatproof bowl, melt together over a saucepan of simmering water.

When melting nicely, remove from the heat and gently stir until smooth. Add the sour cream and whisk using an electric hand whisk until the mixture becomes thick and glossy.

If a good consistency you can spread straight away. In warm weather you may need to chill slightly to get the mixture thick enough to spread.

This is lovely with hot pancakes and waffles, or even just on toast.

  • 125g butter at room temperature
  • 10ml of caster sugar
  • 30ml of grated chocolate
  • 30ml of finely chopped walnuts, hazelnuts, or pecan nuts

Beat the butter until light and fluffy, and then add all the remaining ingredients and mix well.

Here is a recipe for almond praline which is useful for ice creams and chocolate cake recipes such as chocolate praline layer cake

Almond praline recipe

Oiled marble surface or baking sheet, use an oil with no taste to it

Put the nuts and sugar into a small heavy based saucepan. Set the pan over a very low heat until the sugar starts to melt.

Continue cooking until the sugar caramelizes a deep golden color. The almonds should make a popping sound as they toast.

Quickly pour the praline onto the prepared oiled surface. Spread out and leave to cool.

Break into pieces to feed into a food processor to grind into the required consistency for the recipe or until the texture is as you require for taste.

For another rich chocolate fudge recipe go to chocolate layer cake recipe page.

Other classic ways to use chocolate fudge sauce is as a hot sauce with brownies. Find hot fudge recipes including hot fudge sauce and chocolate custard recipes .

But for more frosting recipes including a rich glossy satin chocolate glaze and white chocolate frosting recipe, go to the frosting recipe page.

Blue Ridge Baker

These are beautiful. I had no idea marzipan was that easy to make!

Hi Sarah, Marzipan was my favorite as a child, too, and I still LOVE it. My mom is German, so we got ours sent from the relatives in Germany, mainly at Christmas time. How wonderful to be able to make our own! I absolutely have to do this. Thanks so much for sharing the recipe. And although you say you are not much in the Valentine's Day spirit this year, I'm sure you will enjoy the love you share with your little guys and the rest of your family and friends. Peace, Stephanie
PS I made your coconut cake last week, my family LOVED it. that cake is so good. there are no words to describe.

I've never had marzipan. it sounds like I've been missing out all these years! Your photos are wonderful and I'm definitely intrigued. I'll have to add it to the list of things to try!

These are absolutely beautiful. I bet they taste as good as they look. Saw you on food gawker today. I'm happy to know of your site! I'm following now.
Have a great day!

These little coins are absolutely adorable! I LOVE them! The contrasting dark brown and cream jump right off the page. . .beautiful!

This marzipan coins were awesome. Thanks for sharing this recipe and I would definitely try this at home.

Chocolate Marzipan and Walnut Pralines recipe - Recipes

This year, I decided to make a few pralines to add to my christmas cookies selection. This particular pralines are made up of ground walnuts, marzipan and icing sugar, coated with chocolate and decorated with a slice of candied ginger.

Ingredients (yields about 40 pcs):
100 g icing sugar, to be sifted
100 g walnuts, to be finely chopped
400 g marzipan
1 tsp rum (optional) - I added rose essence instead

400 g milk chocolate couverture
candied ginger, to be cut into sticks

In the bowl of an electric mixer, add icing sugar, marzipan, chopped walnuts and rum. By using the dough hook, knead mixture to form a dough.

Roll out marzipan dough to a thickness of 1 cm. By using a sharp knife or a cookie cutter, cut shapes of your choice. Arrange on a baking tray which is lined with baking paper.

In a bain marie (Wasserbad), melt couverture over low heat. By using a special praline fork, place a marzipan piece on it and dip into the couverture. Remove and place on a wire rack. Place a candied ginger on top and leave overnight to dry.

Once the couverture has set, remove and store in cookie tin where each layer is lined with pergament paper.

Why won’t my praline set?

Even though praline has a caramel-like flavor and scent, it should in no way resemble caramel sauce or soft chewy caramel. The low fat content is very different than in its cousin caramel.

Just one tablespoon of butter is used in the base, too, which ensures it will in fact harden up while still being slightly rich and creamy like Werther’s style hard candy. If your praline doesn’t set, either you used the wrong amount of butter or perhaps it is a very humid day as moisture in the air can affect the setting of your praline.

Watch the video: Καριόκες. Άκης Πετρετζίκης (December 2021).