Photos of Apricot Orange Truffles Recipe
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.
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
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Combine chopped apricots, orange juice, and sugar in a heavy small saucepan.
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Bring to a boil over medium heat.
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Cook until apricots soften and almost all liquid is absorbed, stirring frequently for about 5 minutes.
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Cool. Stir cream, butter, and corn syrup in a heavy medium saucepan over medium heat until butter melts and mixture just boils.
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Remove from heat.
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Add chopped chocolate and stir until melted and smooth.
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Stir in apricot mixture and Cointreau.
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Spread mixture evenly in an 8-inch square pan; freeze until firm. Line a large baking sheet with waxed paper.
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Cut the chocolate mixture into 25 squares.
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Using a spoon, scoop out 1 square.
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Roll square between the palms of hands into an irregular round, then roll in cocoa powder, forming a smooth round.
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Place on your prepared baking sheet.
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Repeat with remaining squares and cocoa.
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Freeze until very firm for about 2 hours. Line another baking sheet with foil.
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Melt remaining chocolate in top of a double boiler set over simmering water, stirring until candy thermometer registers 115 degrees F.
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Remove chocolate from over water.
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Working quickly, submerge 1 truffle in melted chocolate, tilting pan, and turning truffle to coat completely, if necessary.
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Using a fork, lift truffle from chocolate.
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Tap the fork gently against the side of the pan to remove excess chocolate from the truffle.
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Using a knife, slide the truffle off the fork and onto the foil-lined baking sheet.
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Top truffle decoratively with apricot halves.
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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.
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Chill for at least an hour.
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Place in candy cups.
Nutrition
- Sugar: 15g
- :
- Calcium: 22mg
- Calories: 177kcal
- Carbohydrates: 19g
- Cholesterol: 16mg
- Fat: 11g
- Fiber: 3g
- Iron: 1mg
- Potassium: 236mg
- Protein: 2g
- Saturated Fat: 6g
- Sodium: 6mg
- Vitamin A: 493IU
- Vitamin C: 3mg
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