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White Chocolate Hazelnut Apricot Truffles Recipe

Ingredients

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.

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The Cook

chefmeow Garland, TX

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