Apricot Almond Truffles Recipes

Steps:

• 1 Line the bottom of 4 small glass serving dishes with the cake. Mix ½ the Disaronno with 6 tbsp of reserved juice, then divide this between the bowls. Arrange apricots on top of the sponge, then pour on custard. Cover and chill for at least 10 mins, or up to a day.
• Just before serving, add the remaining Disaronno to the cream and whip until it just holds its shape. Spoon over the custard and sprinkle with flaked almonds.

Steps:

• Toast almonds in a dry skillet over medium high heat for 5 minutes; set aside to cool.
• Process almonds in a food processor, pulsing until coarsely chopped; add apricots, honey, cinnamon, ginger, and salt processing until everything is finely chopped and sticks together, about 45 seconds.
• Using your hands roll mixture into round balls (about a heaping teaspoon each) and place on a baking sheet lined with waxed paper.
• Melt half the chocolate in a double boiler; stir in remaining chocolate, stirring to melt.
• Roll balls in chocolate to coat and place back on baking sheet.
• Refrigerate until set, about 15 minutes; store at room temperature.

Steps:

• In food processor, process apricots, almonds and chocolate until very finely chopped.
• In medium saucepan over medium-high heat, cook sugar and water until soft ball stage, approximately 240°F (approximately 10 minutes).
• Stir in apricot mixture and cool.
• Squeeze mixture together with hands to form firm ball.
• Using approximately 1 Tbsp of mixture, form into 1-inch balls.
• Roll in powdered sugar.
• Place in candy cups or serve as desired.

Steps:

• Heat oven to 200C/180C fan/gas 6. Gently heat the oil in a shallow saucepan then add the onion, celery and garlic. Keep everything sizzling on a medium heat for 15 mins until soft. Tip into a food processor with the rest of the ingredients, except the egg, plus a small pinch of salt, if you like. Pulse until everything is chopped, then add the egg and pulse until combined. Use wet hands to roll the mixture into walnut-sized balls, then place on a baking sheet lined with baking parchment.
• Bake in the oven for 25-30 mins until golden and hot through. Will freeze for up to three months; defrost fully before reheating.

Steps:

• Mince apricots in a food processor. Place in a bowl and toss with brown sugar. Stir in 1/2 cup coconut and condensed milk. Shape into 1 inch balls and roll in coconut. Keep refrigerated.

Steps:

• Mix apricots, coconut and condensed milk in a small bowl until well combined. Cover and refrigerate for 15 minutes.
• Using your hands, roll teaspoonfuls of the mixture into balls and place on a tray lined with baking paper. Refrigerate again for 15 minutes.
• Combine oil and chocolate in a small heatproof microwave container and microwave for 1 minute 30 seconds or until chocolate is melted. Stir well.
• Using a fork, dip one ball of the apricot mixture into the chocolate mixture to coat all over and place again on the lined tray.
• Repeat with remaining balls and chocolate mixture.
• Refrigerate for 15 minutes or until chocolate has set.

Steps:

• Mince apricots in blender.
• Combine with 1 1/2 cups of coconut and all other ingredients (reserving 1/2 cup coconut for rolling) and blend well.
• Take a teaspoonful of mixture and roll into balls.
• Toss in extra coconut.
• Store in fridge.

Steps:

• Cut up any large pieces of fruit in the preserves.
• Break chocolate and butter up in pieces and melt in a pan over low heat. Remove from heat and add preserves and orange juice.
• Transfer to a bowl, let cool to room temperature, cover, and chill in the frig for 4 hours until firm.
• Make small truffle balls; if they get too soft, freeze 5-10 minutes until set. Roll in cocoa powder. Cover and refrigerate until ready to serve. You can serve them in mini paper or foil muffin liners.
• Store in a tightly covered container in the frig, or the freezer for up to 3 months.