Apricot Almond Truffles Recipes

APRICOT ALMOND TRUFFLES

Steps:

• Toast almonds in a dry skillet over medium high heat for 5 minutes; set aside to cool.
• Process almonds in a food processor, pulsing until coarsely chopped; add apricots, honey, cinnamon, ginger, and salt processing until everything is finely chopped and sticks together, about 45 seconds.
• Using your hands roll mixture into round balls (about a heaping teaspoon each) and place on a baking sheet lined with waxed paper.
• Melt half the chocolate in a double boiler; stir in remaining chocolate, stirring to melt.
• Roll balls in chocolate to coat and place back on baking sheet.
• Refrigerate until set, about 15 minutes; store at room temperature.

APRICOT TRUFFLES

Steps:

• Mince apricots in blender.
• Combine with 1 1/2 cups of coconut and all other ingredients (reserving 1/2 cup coconut for rolling) and blend well.
• Take a teaspoonful of mixture and roll into balls.
• Toss in extra coconut.
• Store in fridge.

APRICOT TRUFFLES

Steps:

• Cut up any large pieces of fruit in the preserves.
• Break chocolate and butter up in pieces and melt in a pan over low heat. Remove from heat and add preserves and orange juice.
• Transfer to a bowl, let cool to room temperature, cover, and chill in the frig for 4 hours until firm.
• Make small truffle balls; if they get too soft, freeze 5-10 minutes until set. Roll in cocoa powder. Cover and refrigerate until ready to serve. You can serve them in mini paper or foil muffin liners.
• Store in a tightly covered container in the frig, or the freezer for up to 3 months.