Apricot Truffles

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Ingredients

  • 3.5 oz 100 g Dried apricots, without pits
  • 6 tbsp Apricot brandy
  • 7 oz 200 g Walnuts, ground
  • 1⅔ cup 200 g Confectioner’s sugar
  • 7 oz 200 g Dark chocolate, ground
  • To Coat
  • 7 oz 200 g Hazelnuts, coarsely chopped
  • 3.5 oz 100 g Dark chocolate

Instructions

  • Dice the dried apricots finely, put in a bowl, and mix well with apricot brandy, nuts, sugar, and chocolate.
  • If the mixture becomes too firm, add a tablespoon more of brandy.
  • Cut approximately ½ oz (20 g) pieces off and form balls.
  • Melt the dark chocolate until it is lukewarm.
  • Put a little chocolate in the palm of your hand and roll the balls between your palms to coat with chocolate.
  • Immediately roll them in the chopped hazelnuts and let dry.
  • Place in paper candy cups.
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Course Candy
Cuisine Austria / European