Apricottruffles Recipes

Steps:

• Place the finely chopped chocolate in a medium bowl. Add the heavy cream, amaro and salt to a small saucepan. Place over medium heat and warm until small bubbles appear around the outside. Pour the hot cream mixture over the chocolate and allow to sit for 2
• minutes. Using a rubber spatula, mix until completely melted and smooth. Refrigerate for 1 hour.
• Line a rimmed baking sheet with parchment. Place the cocoa powder in a shallow bowl.
• Using a 1 tablespoon-size scoop, scoop balls of the chocolate mixture into the palm of the hand and roll into a smooth ball. Roll in the cocoa powder and place on the prepared baking sheet.
• Continue with the remaining truffle mixture.

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:

• 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:

• 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.

Steps:

• Combine Sweetened Condensed Milk and butter in a sauce pan, cook over low heat for 10 minutes or until the mixture is light golden in color. Remove from heat.
• Add nuts, dates, apricots and coconut to the cream mixture then mix thoroughly. Once the mixture cools, shape it into small equal size balls. Chill the balls in the freezer.
• Dip the chilled truffles in the melted chocolate and place them on a tray that is lined with waxed paper. Refrigerate the truffles until firm.
• Optional: Decorate with swirl patterns using melted white chocolate piped on with a fine nozzle or using a folded paper cone.
• Store the truffles in a plastic container in layers separated by wax paper in the refrigerator.

Steps:

• In a large bowl, add yogurt to gelatin; stir 2 minutes to completely dissolve. Gently stir in whipped topping, then marshmallows and apricots. Refrigerate until firm, at least 4 hours.

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:

• 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.