Apricot Orange Truffles Recipe
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Apricot Orange Truffles

3/4 Cup Dried apricots (about 4-1/2 Oz); finely chopped; packed
1/2 Cup Orange juice
1/4 Cup Sugar
1/2 Cup Whipping cream
1/4 Cup Unsalted butter; cut into Pieces
1 Tablespoon Corn syrup
10 Ounces Plus 1 lb bittersweet (not Unsweetened) or semisweet Chocolate; chopped
3 Tablespoons Cointreau or other orange Liqueur
1/2 Cup (about) unsweetened cocoa Powder
8 Dried apricot halves; cut Into decorative shapes
Foil or paper candy cups

Combine 3/4 cup chopped apricots, orange juice and sugar in heavy small saucepan. Bring to boil over medium heat. Cook until apricots soften and almost all liquid is absorbed, stirring frequently, about 5 minutes. Cool.

Stir cream, butter and corn syrup in heavy medium saucepan over medium heat until butter melts and mixture just boils. Remove from heat. Add 10 ounces chopped chocolate and stir until melted and smooth. Stir in apricot mixture and Cointreau. Spread mixture evenly in 8-inch square pan; freeze until firm.

Line large baking sheet with waxed paper. Cut chocolate mixture into 25 squares. Using spoon, scoop out 1 square. Roll square between palms of hands into irregular round, then roll in cocoa powder, forming smooth round. Place on prepared squares and cocoa. Freeze until very firm, about 2 hours.

Line another baking sheet with foil. Melt remaining chocolate in top of double boiler set over simmering water, stirring until candy thermometer registers 115 degrees. Remove chocolate from over water. Working quickly, submerge 1 truffle in melted chocolate, tilting pan and turning truffle to coat completely, if necessary. Using fork, lift truffle from chocolate. Tap fork gently against side of pan to remove excess chocolate from truffle. Using knife as aid, slide truffle off fork and onto foil-lined baking sheet. Top truffle decoratively with apricot shapes. Repeat with remaining truffles; if melted chocolate becomes too cool, set pan over simmering water and stir until candy thermometer registers 115 degrees. Chill truffles 1 hour. Place in candy cups. Arrange in airtight containers lined with foil; chill. (Can be made ahead. Refrigerate up to 2 weeks or freeze up to 1 month.


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