White Chocolate Hazelnut Apricot Truffles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
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This is one of my favorite truffles that I make during the holiday season. I usually make a triple batch of this one because it is so popular. Enjoy Ingredients:
1-1/4 cup hazelnuts |
1/4 cup finely chopped dried apricots |
24 ounces imported white chocolate |
6 tablespoons heavy cream |
Directions:
1. On a baking sheet spread out hazelnuts and bake at 350 for 10 minutes.
2. Remove as much of the skins as possible by rubbing nuts in a terrycloth towel.
3. Finely chop nuts in a food processor.
4. In large glass container combine 12 ounces of the white chocolate cut up and cream.
5. Microwave mixture on medium for 4 minutes stirring twice until chocolate is melted.
6. Stir 3/4 cup of the nuts and the dried apricots into the white chocolate.
7. Cover mixture and refrigerate 2 hours.
8. Form into smooth balls then place on wax paper lined cookie sheet and refrigerate until firm.
9. In a small glass dish place another 12 ounces imported white chocolate cut up.
10. Microwave on medium for 4 minutes until smooth and warm.
11. Using a fork to hold the truffle dip in chocolate and let excess drip off.
12. Place on wax paper lined cookie sheet and sprinkle with remaining nuts.
13. Store in airtight container in refrigerator up to 2 weeks or in freezer 1 month.
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