Chocolate Apricot Bugs Recipes

CHOCOLATE DIPPED APRICOT BALLS

Steps:

• In a food processor chop fine the apricots and hazelnuts and mix in enough of the liqueur to hold the mixture together. Shape the mixture into 1-inch balls, roll the balls lightly in the sugar, and let them stand at room temperature, uncovered, for 24 hours.
• In the top of a double boiler set over barely simmering water, melt the chocolate, stirring occasionally, until it is smooth and remove it from the heat. Coat half of each ball with the chocolate, letting the excess drip off and wiping the underside of the ball gently against the side of the double boiler. Chill the balls on a baking sheet lined with a piece of parchment paper until the chocolate has hardened.
• The confections keep, chilled, in an airtight container for up to 2 weeks.

CHOCOLATE-APRICOT BABKA

Steps:

• To make dough, combine flours, salt and all but 1 tablespoon sugar in mixer fitted with dough attachment and mix on medium speed. In a small bowl, stir yeast with one tablespoon warm water and reserved tablespoon sugar just until sugar and yeast have dissolved. Reduce mixer speed to low, add yeast mixture, milk, eggs and vanilla. Beat until dough is shiny and elastic, 10 to 15 minutes.
• Add one stick butter by spoonfuls until thoroughly incorporated, then beat on low speed for about 5 minutes. When finished, dough should be silken and rich like very thick ice cream. Transfer to a large bowl, cover with plastic wrap and set aside. When dough has doubled in size, after 2 hours, flour a cutting board and your hands. Then push dough down on board, cover well with plastic wrap and refrigerate for 1 to 2 hours or overnight.
• To make filling, purée apricot preserves in a food processor until smooth. In a small bowl, combine cake crumbs, preserves and butter; mix until smooth. Set aside. Grate chocolate by hand in large holes of a box grater or in a food processor. If using a food processor, pulse into large chunks. Set aside.
• To make streusel topping, in a small bowl mix flour, sugar and cinnamon. Add cold butter and using your fingers, mix together until crumbly. Set aside.
• To assemble, line one Bundt pan or two 8 1/2 by 4 1/2-inch loaf pans with parchment paper, not letting paper come more than 1 inch above top of pans. Remove dough from refrigerator and divide it in half. On a lightly floured surface, roll one piece of dough into a 12 x 8-inch rectangle.
• Using a metal spatula, spread half the apricot filling over dough within 1/2 inch of edges. Sprinkle with half the grated chocolate. Beginning with long side, roll dough up tightly and fold in ends. Twist babka lengthwise to create a spiral, holding one end of babka in each hand. Place twisted babka in half the prepared Bundt pan or in a loaf pan, pressing dough firmly into pan. Melt remaining 2 tablespoons butter. Brush babka top with melted butter and sprinkle with half the streusel. Repeat with second half of babka dough. Cover loosely with plastic wrap. Let loaves rise at room temperature until they reach top of pan or about doubled in volume, about 2 hours.
• Heat oven to 350 degrees and bake for about 45 minutes, or until a cake tester inserted in center comes out clean. Allow babka to cool for 30 minutes before cutting. Slice babka and serve.

CHOCOLATY APRICOTS

Steps:

• Line a baking sheet with parchment.
• Put the chocolate chips in a heatproof glass bowl and place it over a pan of simmering water. Heat the chocolate, stirring, until completely melted and smooth.
• Dip each apricot one-half to three-quarters of the way into the chocolate, letting the excess drip back into the bowl. Place on the prepared baking sheet to set.

CHOCOLATE-DIPPED APRICOTS

Steps:

• Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30).
• Hold an apricot half securely between your thumb and forefinger, and dip it halfway into the chocolate. Remove the apricot from the chocolate, gently shake off the excess chocolate, and place the apricot half on the paper. Repeat with the remaining apricot halves. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the apricot halves will keep for 2 weeks in the refrigerator. They are best eaten at room temperature.
• VARIATIONS
• Substitute dried peaches or dried pears for the apricots. Dip these halfway into the chocolate on the diagonal for an interesting design.

MILK CHOCOLATE BUGS

Steps:

• Place 600 grams of the milk chocolate into a heatproof bowl or the top of a double boiler. Melt, using a microwave or double boiler, until the chocolate registers 110 degrees F on a candy thermometer.
• Once melted, add the remaining chocolate to temper. Add strawberry malt balls as desired for crunch. Pour into molds and let set.