I meant to write and schedule this blog post before I started my down time over xmas and new years, but I forgot. So here is the last truffle recipe I wanted to share from this year.
To make these you need:
125mL single/pouring cream
400g white chocolate
1 cup (metric, so prob about 1 1/4 cups if you’re in the US) finely chopped dried apricots
Soak the apricot pieces in the brandy for two hours.
Put cream and butter in a small saucepan and bring to a gentle boil over a low heat.
Mix in white chocolate. You will probably need a few 20s bursts in the microwave to help get the choc to melt, alternatively you can add the choc to the saucepan once you’ve turned off the heat and mix before transferring to the bowl. The heat in the pan will help melt the choc.
Drain apricots on some kitchen towel to get rid of any excess brandy (most will have been absorbed by the apricots though).
Add apricots to the chocolate mixture.
And mix well.
Refrigerate for at least 8 hours, until set. Then roll into balls and refrigerate again to firm the balls. Roll in coconut.