“Rich dark chocolate cups with a sweet homemade marzipan filling, topped with chopped salted pistachios.” This is the recipe I’ve had in my head for the last year and I finally made it a reality, just in time for Valentine’s Day! I kept pushing the idea aside in favor of recipe requests, sponsored work, and other things I knew would probably perform better on Google and Pinterest, etc. So these dark chocolate cups…these are really just for me (and for you, if you’d like to make them to enjoy along with me).
It’s a shame it took me so long to make these because the flavors, as I expected, are phenomenal together. The homemade chocolate shell is extra dark and a little bitter, which is such a nice contrast to the sweet marzipan filling and crunchy, salted pistachio topping.
If you’re new to the wonderful world of homemade chocolate, you’re in for such a treat. I know from personal experience that it can take a little while to work up to spending the money on good quality raw cacao butter, but rest assured— it’s money well spent. The chocolate it creates is ridiculously silky and smooth, and you can use whichever sweetener you prefer (I usually opt for powdered coconut sugar). The coconut sugar doesn’t completely dissolve into the chocolate, though I don’t mind the extra bit of texture because it reminds me of stone ground chocolate. That all said, if you’re not up for making your own chocolate this go-round, you can certainly melt down your favorite dark chocolate chips or bars instead. I highly recommend chopping up this 77% bar (you’ll need 1 cup of melted chocolate).
Marzipan Dark Chocolate Cups with Salted Pistachios
Serves: 12 marzipan cups
Rich, dark chocolate cups with a sweet marzipan filling, topped with chopped, salted pistachios. These extra decadent treats are pure bliss and they're so easy to make!
Cuisine: Gluten Free, Vegan Servings: 12 marzipan cups
Prep Time: 30 minutes Cook Time: 5 minutes Total Time: 35 minutes
Rich, dark chocolate cups with a sweet marzipan filling, topped with chopped, salted pistachios. These extra decadent treats are pure bliss and they're so easy to make!
Almond extracts can vary depending on which you use. I used the Whole Foods Organic 365 brand for my marzipan. I recommend adding it in ½ teaspoon increments and tasting as you go to achieve your ideal almond flavor. Same goes with the agave—taste as you go and feel free to adjust the sweetness to your preferred taste.
I prefer to use raw cacao powder for flavor and health benefits, but cocoa powder also works.
You will have leftover marzipan. I recommend rolling it into marzipan truffles!
If you prefer to use pre-made chocolate instead of making your own, simply melt enough to make 1 cup of melted chocolate.
Copyright © 2023 Amanda Maguire for Pickles & Honey