Following on from the
date and orange truffles inspired by Mum, I thought I would try something
similar with dried apricots as they are another popular Indian flavour. Dried
apricot can be quite tart and I find that the coconut in this recipe softens
that sharpness beautifully and the creamy sweetness of the white chocolate is
delicious! These complement the date and orange truffles really well so I’d
suggest make a batch of each and serve them together, your friends will be
delighted!
Ingredients:
100g Soft, Dry Apricots (pitted)
1 tblsp Double Cream
2 tblsp Desiccated Coconut
100g White Chocolate (roughly chopped)
Method:
- Place the apricots in a microwave safe bowl and heat for 30 seconds at a time, stirring in between, until they are soft enough to mash
-
Place
the softened apricots in a blender with the cream and coconut
- Pulse until the mixture has turned into fairly smooth, thick paste
- Divide
this mixture into about 12 equal pieces and roll these into smooth balls
- Place the chocolate in a microwave safe bowl and heat for 30 seconds at a time, stirring in between, until the chocolate is melted, runny and glossy
- Dip
the apricot balls in chocolate to cover, do not worry if they are not perfect,
and then transfer them to a plate lined with greaseproof paper
- Keep the extra chocolate aside
- When
the dipped truffles are dry to the touch, warm the excess chocolate from before
until it is glossy and runny again
- Dip the truffles a second time to ensure a fairly even coating of chocolate
- Transfer
to greaseproof paper to set and garnish with chopped pistachio nuts or extra
desiccated coconut to decorate
- Allow to set in a cool place, serve at room temperature.
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