Chocolate Marzipan Easter Eggs are an amazing treat to celebrate the resurrection of our Lord Jesus at Easter! A mix of chocolate and marzipan, these delicious and soft Easter eggs are the perfect dessert!
Easter eggs are made everywhere to celebrate Easter, the resurrection of our Lord Jesus, new life, and new hope. Every culture uses Easter eggs or paschal eggs in various ways, not just as sweet treats but for treasure hunts too. Chocolate eggs are more of a European or American thing for Easter, but we East Indians from Mumbai do have our own version of Easter eggs too – yummy almond marzipan Easter Eggs, vegan easter eggs, milk-based Easter eggs, and chocolate marzipan eggs too.
The Lenten season in our community has always been celebrated with pancakes on Shrove Tuesday, hot cross buns on Maundy Thursday, boiled gontvaals on Good Friday and Easter eggs made of marzipan on Easter Sunday. Marzipan or mass pav is a delicious sweet and we usually make it both of almonds and also cashew nuts for Christmas and Easter in different shapes.
Why is it called Marzipan?
Marzipan is derived from German Marzipan or Italian marzapane or English Marchpane which means march bread. It is not very clear why Marzipan is called Marzipan, but it can be traced back to the 1500s in and around Europe when almond flour was used as a replacement for wheat flour due to a shortage.
Here’s our delicious recipe for chocolate marzipan Easter eggs. Don’t you think a combination of these two is just what you need…marzipan and chocolate, the goodness of almonds and cocoa in one delightful treat?
What Ingredients Do You Need for Chocolate Marzipan Easter Eggs?
All you need to make chocolate almond marzipan Easter eggs are blanched almonds, powdered sugar, rose water, egg whites, and cocoa powder. Butter is optional depending on the oiliness of the almonds. This Easter dessert is not that different from the traditional almond marzipan eggs for Easter.
How To Make Chocolate Marzipan Easter Eggs?
Keep all your ingredients ready and accessible.
You start by grinding the blanched almonds in a mixer grinder. Make sure it is fine and you do not have any pieces. Sometimes a few pieces still remain though, so don’t worry too much about it. If they’re not grinding well, you can add rose water to help grind the almond paste.
Pour the ground almonds into another pot and add the rose water and beaten egg whites too. Add in the powdered sugar and mix well. Then add in the cocoa powder and mix again. Allow this mixture to rest for about half-hour before you cook it.
Once the time is up, place the vessel on a stove on low flame stirring continuously for about 30 – 40 minutes. The mixture will gradually thicken. Make sure you never stop stirring. We usually take turns stirring in batches of 10 minutes. You can test to check the consistency of the marzipan by removing a little in a teaspoon, allowing it to cool, and checking if it forms into a ball. If it does form a ball it is ready and can be removed from the stove. If the ball doesn’t form, stir a little while longer and test again.
Depending on the consistency of the mixture a few minutes before taking it off the stove, you may want to add a little butter. We do this because nowadays the storebought almonds seem to be leeched of their natural oils. Of course, if you find good almonds, there’s no need to add butter.
Pour the chocolate marzipan onto a thala (large wide-bottomed pan) dusted with powdered sugar and allow this to cool for a little while. If you touch it while it’s too hot, your fingers will burn. Knead the marzipan while still warm into a ball and make parts. Use these portions to form different shapes like bunnies, hats, chickens, and eggs.
Allow the chocolate marzipan shapes to dry for some time and decorate the chocolate marzipan Easter eggs with royal icing. And voila, your chocolate almond marzipan Easter eggs are ready!
How to make Chocolate Marzipan Easter eggs
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Ingredients
- 250 Grams Almonds Blanched
- 350 Grams Sugar Powdered
- 150 ml Rose Water
- 2 Egg Whites
- 10 ml Almond Essence
- 1.5 Tablespoon Cocoa Powder
- 1 Tablespoon Butter Optional
Instructions
- Grind the blanched almonds to a powder in a mixer grinder or food processor.
- Transfer the ground almonds to a pot and add rose water and the beaten egg whites.
- Mix well and add the almond essence and cocoa powder too.
- Cover the mixture with a lid and allow it to rest for an hour.
- Once the time is up, place the pot on the stove on a low flame.
- Stir continuously for about half hour, the consistency will thicken.
- If you find the mixture dry, add a tablespoon on butter, this will help pull it together.
- When thick, test a little bit of the marzipan with a teaspoon, by removing a little and letting it cool. If you can form a tiny ball, it is ready to be taken off the fire.
- Pour onto a thala (large wide-bottomed pan) dusted with powdered sugar.
- Allow to cool a little before kneading into a ball and then forming into shapes using the moulds.
- Allow the shapes to dry and then decorate with royal icing.
- And your chocolate marzipan Easter eggs are ready to share with friends and family!
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Notes
- You can use storebought blanched almonds or the regular almonds too, but remember to peel off the skin.
- Use powdered sugar, so you do not have to worry about sugar granules.
- Add butter, if you feel that the almonds are dry and do not have any oil in them.
- If you do not have the egg moulds, you can use a tablespoon and the palm of your hand to shape them into eggs.
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Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
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Recipe Pointers For Chocolate Marzipan Easter Eggs
- You can use storebought blanched almonds or the regular almonds too. Regular almonds need to be peeled before use.
- If using ready-made-blanched almonds, you do not need to soak them in water.
- Use powdered sugar, so that you don’t have to worry about sugar granules.
- Add butter, if feel that the almonds are dry and do not have any oil in them.
- If you’re not a fan of almonds, use cocoa with our cashew nut marzipan to make chocolate Easter eggs.
- If you do not have egg molds, you can use a tablespoon and the palm of your hand to shape them into eggs.
Questions About Chocolate Marzipan Easter Eggs
What is Marzipan?
Marzipan is a confection made from mainly almond paste, sugar, and eggs. There are a few different types of Marzipan available like white marzipan, golden marzipan, or even chocolate marzipan.
Is Marzipan just almond paste?
No, marzipan is not almond paste. Almond paste and Marzipan are two different things, they vary in the amount of almonds used, or in the addition of eggs. Traditionally, marzipan is made without eggs, and almond paste contains eggs, they’re often considered interchangeable now. Our Indian version of marzipan is the one made with eggs.
Can We Make Marzipan Without Eggs?
Yes, you can make marzipan without eggs if you want to. Just substitute with rose water and it works well. The reason we use egg whites in marzipan is so that it holds its shape better and lasts a few weeks longer.
How long can Chocolate Marzipan be stored?
Chocolate Marzipan Easter eggs can be stored in air-tight containers at room temperature for a few weeks. Choclate Marzipan can be stored in an air-tight container for up to 6 months in a refrigerator.
Can you freeze chocolate marzipan?
Yes, you can freeze chocolate marzipan for as long as 5 to 6 months. Simply thaw before eating.
Can you eat Marzipan on its own?
Yes, marzipan is delicious, be it almond marzipan or chocolate marzipan, cashewnut marzipan, or even eggless marzipan, you can eat it as it is, as a dessert. It’s perfectly delicious!
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Although Sarah has worked in travel for 15 years and specializes in Africa, she loves music, wine, food, and travel. Armed with her Canon, she’s on a mission to photograph food showcasing her East Indian community’s traditional recipes on the blog. And Abby is forever grateful!
