* Exported from MasterCook *
Chocolate Apricot Jam Truffles
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 from the original internet poster: 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
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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