Recipe for cooking chocolate fruit and nut truffles
Desserts to Go with Coffee and Tea :: Truffles
Chocolate Fruit and Nut Truffles
Posted by Chyrel at recipegoldmine.com 12/15/2001,9:27 am
9 oz. bittersweet chocolate
2 Tbsp. heavy cream
2 Tbsp. cognac or rum
1 1/4 c. apricots, finely chopped
1/2 c. hazelnuts, finely chopped
2 Tbsp. crystallized ginger, minced
2 Tbsp. powdered\sugar, sifted
30 hazelnut halves
Step 1: Line a large baking sheet with baking parchment or aluminum foil.
Step 2: In the top of a double boiler over low heat, stir 4 oz. of the chocolate until melted.
Step 3: Remove from the heat and beat in the cream and cognac. Blend in the apricots, chopped hazelnuts, ginger, and confectioners\sugar. Stir well to combine.
Step 4: Chill the mixture, if necessary, until firm enough to handle. Form into 1-inch balls and set aside on a sheet of wax paper.
Step 5: In the top of a double boiler over low heat, stir the remaining 5 ounces of chocolate until melted. Remove from the heat.
Step 6: Using a fork, dip each truffle into the melted chocolate, allowing any excess to run off. Place the truffles on the prepared baking sheet. Top each with a hazelnut half and chill.
Step 7: When the chocolate has set, the truffles can be stored in an airtight container in the refrigerator for up to 1 month.
sugar. Stir well to combine.
Step 4: Chill the mixture, if necessary, until firm enough to handle. Form into 1-inch balls and set aside on a sheet of wax paper.
Step 5: In the top of a double boiler over low heat, stir the remaining 5 ounces of chocolate until melted. Remove from the heat.
Step 6: Using a fork, dip each truffle into the melted chocolate, allowing any excess to run off. Place the truffles on the prepared baking sheet. Top each with a hazelnut half and chill.
Step 7: When the chocolate has set, the truffles can be stored in an airtight container in the refrigerator for up to 1 month.
