Apricot Brandy Truffles Recipe

By James Maddock

Updated 14/08/2011

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.

Ingredients

• 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

Method

• 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!).
• Next add the sugar and butter, and stir until everything has melted.
• Stir in the egg yolks, apricot brandy and milk.
• Heat gently, stirring constantly, for 2 minutes.
• Add the apricots and then mix in the cake or biscuit crumbs.
• Beat the mixture thoroughly and leave to cool.
• Then chill until firm enough to handle.
• Form the mixture into about 20 balls and roll in chocolate vermicelli (or cocoa powder if you prefer).
• Place in sweet cases and store in a cool place.
• To pack, wrap the truffles separately in cellophane, gather into a pouch and tie with ribbon.
• Pack them in attractive gift boxes.
• Keep the truffles refrigerated and eat within 2 weeks.

Prep Time: 40 minutes

Cook Time: 20 minutes

Yield: approx. 20 balls