Name: Apricot Orange Truffles Recipe
Prep time: 30 min
Total time: 3 h 30 min
Yield: 19
Cuisine: American
Ingredients: ¾ cup B&R Farms Dried Apricots; ½ cup orange juice; ¼ cup sugar; ½ cup whipping cream; ½ stick unsalted butter; 1 Tbsp corn syrup; 10 oz bittersweet chocolate; 3 Tbsp Cointreau; ½ cup unsweetened cocoa powder; 8 B&R Farms Dried Apricot halves

These fancy chocolate truffles have a dried apricot center and are flavored with orange liqueur.

How To Make Apricot Orange Truffles

These all-time favorite chocolate truffles are made tastier with the addition of dried apricot and flavored with the sweet taste of orange liqueur.

Prep: 30 mins

Refrigerate and Chill: 3 hrs

Total: 3 hrs 30 mins

Makes:

Ingredients

¾ cup B&R Farms Dried Apricots, packed , finely chopped (about 4½ oz.)
½ cup orange juice
¼ cup sugar
½ cup whipping cream
½ stick unsalted butter, cut into pieces
1 Tbsp corn syrup
10 oz bittersweet chocolate, or semisweet chocolate
3 Tbsp Cointreau , or other orange liqueur
½ cup unsweetened cocoa powder
8 B&R Farms Dried Apricot halves, for top of Truffles

Instructions

Combine chopped apricots, orange juice, and sugar in a heavy small saucepan.
Bring to a boil over medium heat.
Cook until apricots soften and almost all liquid is absorbed, stirring frequently for about 5 minutes.
Cool. Stir cream, butter, and corn syrup in a heavy medium saucepan over medium heat until butter melts and mixture just boils.
Remove from heat.
Add chopped chocolate and stir until melted and smooth.
Stir in apricot mixture and Cointreau.
Spread mixture evenly in an 8-inch square pan; freeze until firm. Line a large baking sheet with waxed paper.
Cut the chocolate mixture into 25 squares.
Using a spoon, scoop out 1 square.
Roll square between the palms of hands into an irregular round, then roll in cocoa powder, forming a smooth round.
Place on your prepared baking sheet.
Repeat with remaining squares and cocoa.
Freeze until very firm for about 2 hours. Line another baking sheet with foil.
Melt remaining chocolate in top of a double boiler set over simmering water, stirring until candy thermometer registers 115 degrees F.
Remove chocolate from over water.
Working quickly, submerge 1 truffle in melted chocolate, tilting pan, and turning truffle to coat completely, if necessary.
Using a fork, lift truffle from chocolate.
Tap the fork gently against the side of the pan to remove excess chocolate from the truffle.
Using a knife, slide the truffle off the fork and onto the foil-lined baking sheet.
Top truffle decoratively with apricot halves.
Repeat with remaining truffles; if melted chocolate becomes too cool, set the pan over simmering water and stir until candy thermometer registers 115 degrees F.
Chill for at least an hour.
Place in candy cups.