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Pine Nut Marzipan Truffles

With sweet marzipan, dark chocolate and pine nuts, these truffles are an inspired combination. The Rachel Khoo recipe is the perfect idea for an edible gift.


When you’re planning the perfect meal, it’s good to think about balance. Sometimes a traditional dessert, like a slice of cake or pudding, is just too heavy. Some homemade chocolate truffles and a small digestif, however, will stop your guests feeling like they need to be forklifted home. Try my little pine nut marzipan truffles for a lighter finale, or make a double batch and offer them as excellent edible gifts.

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250g pine nuts, toasted
85g caster sugar
85g icing sugar
1 egg
55g ground almonds
A generous pinch of sea salt
200g dark chocolate (70%), chopped

Essential kit

You will need a blender.


Grind 180g of pine nuts in a blender until fine (but don’t go so far that you end up with pine nut butter!).

Put a large heatproof bowl over a pan of just-simmering water (don’t let the bowl touch the water). Place the sugars in the bowl, then whisk in the egg and continue whisking until the mixture turns pale and creamy. Take off the heat and let it cool a little.

Stir in the ground pine nuts, along with the almonds and salt, and continue stirring until you have a smooth dough and the mixture is thoroughly cool. Form the dough into little balls in the palm of your hand, about the size of truffles.

Bring the pan of water up to a simmer again. Place the chocolate in a clean heatproof bowl and melt it over the water.

Line a baking tray with some cling film. Dip the marzipan balls in the chocolate using a truffle fork, or simply dunk them in the chocolate and fish them out with a fork or palette knife. Place on the tray and scatter with the remaining pine nuts. Leave to dry, then place in the fridge to set.


If you find the flavour of the pine nuts too intense, you can use 120g pine nuts and 120g almonds in the marzipan balls.

These keep well in the fridge for a week or so in a an airtight container. You can also freeze them.

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