The slight sharpness of the apricot, with a hint of orange, provides a delicious contrast to the dark chocolate in these luscious truffles.
makes about 30
2 oz dried apricots -chopped (about 1/2 lightly packed cup)
2 tablespoons triple sec
1/2 cup heavy cream
6.5 oz bittersweet chocolate -finely chopped
1/4 cup finely chopped toasted hazelnuts
4 oz milk chocolate -finely chopped
very small pinch of salt
In a double boiler, combine the apricots, triple sec and cream. Cover tightly and cook over barely simmering water for an hour or until the apricots fall apart and absorb most of the liquid. Do not let the mixture boil but evenly simmer. Let mixture cool and puree in a blender to a smooth consistency somewhat like mayonnaise.
Melt the chocolates in the top of a double boiler over hot water and stir in the hazelnuts. Let come to room temperature and combine with the apricot mixture adding the salt.
Drop the candy in rounded teaspoon size lumps onto wax paper. Refrigerate until set and firm enough to handle. Work with 5 or 6 at a time keeping remaining ones refrigerated. Roll truffle mixture into balls. Place sifted cocoa in a bowl and roll each ball to coat completely. Place on a cooled cookie sheet until all candies are finished. Cover with plastic wrap or store in a tightly closed tin in the refrigerator for up to 4 days. Remove and let come to room temperature for the finest flavor.