Thursday, May 10, 2012

Vegan Chocolate Marzipan Roll

Marzipan is one of those sweets easily made into art, and it's often molded into whimsical shapes to be enjoyed separately, or as cake adornments. This less labor-intensive recipe creates a marzipan roll, which is simply beautiful embellished with a few almonds. Of course, if you're crafty, you may use the recipe as a base for your next sculpting project. Go ahead, knock yourself out.

Chocolate Marzipan Roll

1 – 8 oz. can almond paste
2 T. light corn syrup
1 3/4 c. organic powdered sugar
2 T. cocoa
1 T. vegan margarine
2 t. coffee or chocolate-flavored liqueur or vanilla extract
1/2 c. dairy-free chocolate chips
1 T. vegan stick margarine
15 whole blanched almonds

Cut almonds paste into small pieces and put into bowl.

Add corn syrup and 1 cup of the powdered sugar. Knead until smooth.

Roll out three-quarters of the mixture between two sheets of wax paper into a 10-inch square.

Add remaining powdered sugar, cocoa, margarine and liqueur to remaining almond paste mixture. Knead until well blended. Mixture will be stiff.

Shape into a ball. Place between sheets of wax paper and roll out into a 10- inch square.

Remove wax paper from first square. Place on top of chocolate-flavored square. For a light-colored roll, place chocolate square on top of first square.

Roll up tightly, using wax paper to assist in rolling.

Wrap roll in plastic wrap and chill for one to two hours.

Melt margarine and chocolate chips on stovetop over lowest heat.

Remove roll from refrigerator and discard plastic wrap. Frost top of roll with melted chocolate.
It helps to have a helper!

Decorate with almonds, making three five-petal flowers on top of roll. Return to refrigerator to chill until ready to serve, then slice into rounds.

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