White Chocolate Apricot And Coconut Truffles Recipes

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:

• Preheat oven to 350 degrees F.
• In a mixer, beat the butter and brown sugar until blended. Beat in the egg and vanilla and almond extracts until combined. Add the flour, baking soda, and salt, and mix until combined. With a wooden spoon, mix in the apricots and white chocolate. Drop the batter by tablespoons onto ungreased cookie sheets, spacing 2 inches apart. Bake until the edges are lightly brown, about 10 minutes. Cool on wire racks.

Steps:

• In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. With the mixer on low, add the eggs 1 at a time. Add the vanilla and beat for 1 more minute.
• In a separate bowl, sift together the flour, baking powder, cinnamon and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Add the oats, apricots and white chocolate chips and fold to combine using a rubber spatula, making sure everything is evenly incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour before baking.
• Preheat the oven to 325 degrees F. Spray 2 baking sheets with cooking spray.
• Using a medium ice cream scoop, drop 2-inch mounds of dough onto the prepared baking sheets. Bake until golden in color, 14 to 16 minutes. Transfer the cookies to a wire rack and let cool completely.

Steps:

• In a small saucepan bring the dates, cranberries, orange juice, zest, ground spices and honey to a boil. Remove from heat, cover and let stand for 5 to 10 minutes.
• Finely chop the walnuts and combine with coconut. With damp hands combine the fruit puree with the processed nuts. Form mixture into 3/4 inch balls and place on parchment lined cookie sheet. Allow to cool completely.
• When the fruit balls are cooled, place 2/3 of the white baking chips into a microwave safe bowl. Microwave on high for 1 minute, stir and microwave at 30 second increments until melted when stirred. Stir in remaining chips and stir until melted and shiny.
• Dip the fruit and nut balls into the white baking chips and return to parchment lined cookie sheets. Allow to set. Should the melted chips cool during dipping, return to microwave for 20 to 30 seconds.
• When completely set, store covered for 3 to 4 days.
• Please note that standing time is not reflected in either the prep time or cooking time.

Steps:

• Place 2 tablespoons of the water and the brandy in a 1-quart saucepan and bring to a boil over medium-high heat. Stir in the chopped apricots, cover the pan, remove from the heat, and let stand until the liquid is absorbed (about 30 minutes).
• Melt the butter in the top of a double boiler over hot, not simmering, water. Add 8 ounces of the chocolate and the remaining 2 tablespoons water, and stir frequently with a rubber spatula to ensure even melting. When the mixture is smooth, remove from the heat and transfer to the bowl of a stand mixer fitted with the paddle attachment. Beat until fluffy and cooled to room temperature (about 3 minutes). Stir in the chopped apricots, cover, and refrigerate until firm but not stiff (3 to 4 hours).
• Line a baking sheet with parchment or waxed paper. With a spoon or small ice cream scoop, scoop out small mounds of the mixture. Dust your hands with confectioners' sugar and roll the mounds into 1-inch balls. These will be the truffle centers. Cover the truffle centers with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
• Remove the truffle centers from the freezer and bring to cool-room temperature so the outer coating won't crack when they are dipped. Line another baking sheet with parchment or waxed paper. Melt and temper the remaining 1 pound chocolate (see pages 25-30). Place a truffle center into the tempered chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. After dipping 4 truffles, place a sliver of dried apricot on top of each truffle before the chocolate sets up.
• Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set, place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer. The truffles are best served at room temperature.
• Instead of dipping the truffle centers in chocolate, roll them in finely chopped, toasted pistachio nuts as soon as they are formed into balls.
• White Chocolate Pear Truffles: Substitute dried pears and Poire Williams pear brandy for the apricots and apricot brandy.