White Chocolate Hazelnut Apricot Truffles
From chefmeow 16 years agoIngredients
- 1-1/4 cup hazelnuts shopping list
- 1/4 cup finely chopped dried apricots shopping list
- 24 ounces imported white chocolate shopping list
- 6 tablespoons heavy cream shopping list
How to make it
- On a baking sheet spread out hazelnuts and bake at 350 for 10 minutes.
- Remove as much of the skins as possible by rubbing nuts in a terrycloth towel.
- Finely chop nuts in a food processor.
- In large glass container combine 12 ounces of the white chocolate cut up and cream.
- Microwave mixture on medium for 4 minutes stirring twice until chocolate is melted.
- Stir 3/4 cup of the nuts and the dried apricots into the white chocolate.
- Cover mixture and refrigerate 2 hours.
- Form into smooth balls then place on wax paper lined cookie sheet and refrigerate until firm.
- In a small glass dish place another 12 ounces imported white chocolate cut up.
- Microwave on medium for 4 minutes until smooth and warm.
- Using a fork to hold the truffle dip in chocolate and let excess drip off.
- Place on wax paper lined cookie sheet and sprinkle with remaining nuts.
- Store in airtight container in refrigerator up to 2 weeks or in freezer 1 month.
People Who Like This Dish 3
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