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| RECIPE FOR CHOCOLATE FRUIT AND NUT TRUFFLES |
| Title: | Chocolate Fruit And Nut Truffles | | Category: | Candy | | Sub-Category: | Truffle | | Rating: |  | Instructions:
Chocolate Fruit and Nut Truffles9 ounces bittersweet chocolate
2 tablespoons heavy cream
2 tablespoons cognac or rum
1 1/4 cups apricots, finely chopped
1/2 cup hazelnuts, finely chopped
2 tablespoons crystallized ginger, minced
2 tablespoons confectioners' sugar, sifted
30 hazelnut halves Step 1: Line a large baking sheet with baking parchment or aluminum foil. Step 2: In the top of a double boiler over low heat, stir 4 ounces of the chocolate until melted. Step 3: Remove from the heat and beat in the cream and cognac. Blend in the apricots, chopped hazelnuts, ginger, and confectioners' sugar. Stir well to combine. Step 4: Chill the mixture, if necessary, until firm enough to handle. Form into 1-inch balls and set aside on a sheet of wax paper. Step 5: In the top of a double boiler over low heat, stir the remaining 5 ounces of chocolate until melted. Remove from the heat. Step 6: Using a fork, dip each truffle into the melted chocolate, allowing any excess to run off. Place the truffles on the prepared baking sheet. Top each with a hazelnut half and chill. Step 7: When the chocolate has set, the truffles can be stored in an airtight container in the refrigerator for up to 1 month.
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