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. |