Here is the other half of our Christmas gifting to our Little Blossom's Riding teachers. These delicious Chocolate Truffles have featured on here before with cranberries. This time around I've gone for the classic dried apricot addition.
Chocolate Apricot Truffles
1 cup icing sugar
4 tablespoons cocoa powder
250g sweet biscuit crumbs - I used wine biscuits and crushed them in the food processor
125g dark chocolate - I used Whittakers 72% Dark Ghana
half a cup of New Zealand dried apricots
For the chocolate coating you will need an extra 375g dark chocolate - I used the slightly sweeter 50% cocoa Dark Block - and
2 to 3 tablespoons vegetable oil
Combine the icing sugar, cocoa and crushed biscuit crumbs in a bowl.
In another bowl melt the chocolate and butter together. I do this by giving it short 10 second bursts in the microwave and stirring well in between. Do this a couple of times until half the chocolate has melted, then just stir until the remaining chocolate is smooth.
Stir the melted mixture into the dry ingredients and mix well.
Slice the apricots into small squares and stir into the mixture.
Take spoonfuls, roll into balls and place on a tray or plate ready for chilling.
While the truffles chill in the fridge, melt the extra chocolate and stir in the oil. Be very careful not to overheat!
Using a large fork, dip each truffle into the melted chocolate, tap off the excess and place on a lined tray. Do not refrigerate or the chocolate will dull.
Leave them at room temperature to set before either packaging in cellophane or placing in an airtight container.
These truffles also keep well and are perfect for keeping on standby for Christmas time guests.
All packaged and ready to be gifted. Happy festive baking xx