Apricot Brandy Truffles Recipe

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 Updated 08/06/2015

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It can be great fun making truffles - it's just the sort of cooking that grown-up kids like me love as it's messy and involves chocolate. The apricots and the apricot brandy perfectly compliment each other and when the truffles are finished you have a sophisitcated, boozy, handmade after-dinner chocolate that will round off any meal in a classy way. As with all chocolate recipes you are better buying a good quality chocolate with a high percentage of cocoa solids. Cheaper chocolate really doesn't taste as good. These truffles also make a nice gift for your nearest and dearest.


  • 6oz dark plain chocolate
  • 2oz dark muscovado sugar
  • 1oz butter
  • 2 egg yolks
  • 1 tablespoon apricot brandy
  • 1 tablespoon milk
  • 1oz dried apricots, chopped finely
  • 1oz cake or biscuit crumbs
  • 2 tablespoons chocolate vermicelli
(see measure conversions for more information on quantites)


  1. Melt the chocolate in a medium bowl placed over a pan of gently simmering water. Apparently this can also be done in the microwave but I haven't tried this method myself (any advice on this would be welcome!).
  2. Next add the sugar and butter, and stir until everything has melted.
  3. Stir in the egg yolks, apricot brandy and milk.
  4. Heat gently, stirring constantly, for 2 minutes.
  5. Add the apricots and then mix in the cake or biscuit crumbs.
  6. Beat the mixture thoroughly and leave to cool.
  7. Then chill until firm enough to handle.
  8. Form the mixture into about 20 balls and roll in chocolate vermicelli (or cocoa powder if you prefer).
  9. Place in sweet cases and store in a cool place.
  10. To pack, wrap the truffles separately in cellophane, gather into a pouch and tie with ribbon.
  11. Pack them in attractive gift boxes.
  12. Keep the truffles refrigerated and eat within 2 weeks.

Prep Time: 40 minutes

Cook Time: 20 minutes

Yield: approx. 20 balls


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