Brandied Apricot Truffles

[montjoye]

Posting to capture the recipe before I forget.

>1cup apricots strained from the brandy they had been sitting in since January. Zapped with the bamix.
~1.2 blocks cooking choc, melted
1/4 cup heavy cream (45% butter fat)

-combine these, leave in fridge overnight to sort of set (could probably use freezer next time. The alcohol will likely prevent it going solid)
-form to balls (sticky!)
-put in the freezer for a few hours. Try not to get any ice crystals on them, it upsets the covering chocolate.
-melt another block of chocolate (70% cooking choc this time)
-dip the balls and set on non stick paper to cool and set.

Soft but pretty yummy. They need the chocolate coating to keep their shape.







I think the second attempt had two block of chocolate, no cream and the finished balls just rolled in good cocoa. Much firmer, less effort and just as tasty.