Recipe for cooking fruit and nut truffles
Desserts to Go with Coffee and Tea :: Truffles
Fruit and Nut Truffles
9 oz. bittersweet chocolate, divided
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
Line a large baking sheet with baking parchment or aluminum foil.
In the top of a double boiler over low heat, stir 4 oz. of the chocolate until melted.
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.
Chill the mixture, if necessary, until firm enough to handle. Form into 1-inch balls and set aside on a sheet of wax paper.
In the top of a double boiler over low heat, stir the remaining 5 ounces of chocolate until melted. Remove from the heat.
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.
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.
Chill the mixture, if necessary, until firm enough to handle. Form into 1-inch balls and set aside on a sheet of wax paper.
In the top of a double boiler over low heat, stir the remaining 5 ounces of chocolate until melted. Remove from the heat.
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.
When the chocolate has set, the truffles can be stored in an airtight container in the refrigerator for up to 1 month.
