Per the suggestion in the recipe I mixed the jam with the cream and vanilla. I also heated this to boiling bit by bit as I blended the jam and cream in the micro. The poured over the chocolate, which I'd grated in the food processor. I'm always afraid the chococlate will seize using the method in this recipe.
Also, I didn't roll and dip the centers. I just poured the chocolate mix into a Saran Wrap lined 8x8 pan. Chilled it in freezer, removed and cut into small squares which I then coated with a mix of cocoa and powdered sugar.
* Exported from MasterCook *
Chocolate Apricot Jam Truffles
Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Chocolate
Amount Measure Ingredient -- Preparation Method
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12 ounces bittersweet chocolate
7 ounces apricot jam
1/2 cup heavy cream
1 teaspoon Vanilla extract
14 ounces bittersweet chocolate
Melt the 12 ounces of chocolate, then stir in the cream, jam, and vanilla to blend thoroughly, (Used a little whisk to make sure the jam is evenly dispersed into the chocolate). **Note: since I wrote this, I found that stirring the jam with the cream and the vanilla thoroughly before adding to the chocolate ensures better blending.
Chill for an hour, and then scoop out the truffles onto a cookie sheet covered with wax paper and chill for an hour.
Melt the coverture chocolate in a bowl, and dip each of the truffle centers and return to the waxed paper and chill until hard.
If you like apricots and chocolate, you will love these
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Per Serving (excluding unknown items): 95 Calories; 9g Fat (70.7% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 5mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
NOTES : For the jam, use the highest quality with the least sugar. And use enough bittersweet coverture chocolate to use for covering the truffles (about 14 ounces)
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