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Apricot brandy truffles

I meant to write and schedule this blog post before I started my down time over xmas and new years, but I forgot. So here is the last truffle recipe I wanted to share from this year.

To make these you need:
125mL single/pouring cream
25g butter
400g white chocolate
1 cup (metric, so prob about 1 1/4 cups if you’re in the US) finely chopped dried apricots
125mL brandy

Soak the apricot pieces in the brandy for two hours.

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Soaking fruit

Put cream and butter in a small saucepan and bring to a gentle boil over a low heat.

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Step 1: Bring fat to simmer

Mix in white chocolate. You will probably need a few 20s bursts in the microwave to help get the choc to melt, alternatively you can add the choc to the saucepan once you’ve turned off the heat and mix before transferring to the bowl. The heat in the pan will help melt the choc.

Drain apricots on some kitchen towel to get rid of any excess brandy (most will have been absorbed by the apricots though).

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Drain apricots of excess brandy

Add apricots to the chocolate mixture.

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Add apricots to choc mixture

And mix well.

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Apricot & brandy truffle mix

Refrigerate for at least 8 hours, until set. Then roll into balls and refrigerate again to firm the balls. Roll in coconut.

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Roll in coconut

And enjoy.

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Apricot & brandy truffles


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