Apricot Brandy Truffles Recipe
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
- 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