White chocolate hazelnut-apricot truffles

28 servings

Ingredients

Quantity Ingredient
1¼ cup Hazelnuts
24 ounces White chocolate, imported cut-up
6 tablespoons Heavy cream
¼ cup Apricots, dried finely chopped

Directions

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:34 1. Preheat oven to 350°F. Spread out hazelnuts on a baking sheet. Bake 10 mins, or until nuts are light brown and dark skins are cracked. Rub nuts in a terrycloth towel to remove as much of skins as possible. In a food processor, finely chop hazelnuts. 2. In a 1-qt glass measure, combine 12 oz white chocolate and cream. Heat in microwave on Medium 3 to 4 mins, stirring twice, until chocolate is melted and smooth. Stir in ¾ cup hazelnuts and apricots. 3. Refrigerate, covered, 1 to 2 hours, or until mixture is firm enough to hold its shape. (If mixture gets too hard, let stand at room temperature ½ hour or until still firm but soft enough to shape.) 4. Using a 1¼-inch automatic-release ice cream-style scoop, scrape up truffle mixture into 28 (1 ¼-inch) balls (or use 1 Tbs for each ball and roll between palms of hands into a smooth ball). Place on waxed paper-lined baking sheet and refrigerate until firm, 1 hour or longer. 5. In a small glass dish, place remaining 12 oz white chocolate. Heat in microwave on Medium 3 to 3 ½ mins, stirring often, until melted, smooth and warm. 6. Using a fork, dip truffles quickly, one at a time, in chocolate, tapping fork on edge of dish to remove any excess. Place on wax paper-lined baking sheet and sprinkle tops with remaining hazelnuts. Store in an airtight container in refrigerator up to 2 weeks or in freezer 1 month. Serve in paper candy cups. NOTE: Truufles can be dipped in bittersweet chocolate instead of white chocolate, if desired.

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