Monday, 7 November 2011

Apricot & Almond Truffles, with a twist of liquorice

Apricot & Almond Truffles
(makes approx 40 truffles)

200g Dark Chocolate grated (I used 90% cocoa solids)
150g Caster Sugar
250ml Double Cream
2 Tablespoons of Apricot conserve
100g Ground Almonds
2 Tablespoons Alcohol (I used sweet white wine but Amaretti would be good)

Cocoa or liquorice powder to dust

Heat Cream and sugar until almost boiling, take off the heat and stir in the chocolate, conserve, ground almonds and alcohol if using
Transfer into a container and refridgerate until cold and firm

When cold, cut mixture into smallish pieces using a knife dusted in cocoa powder or roll them to small bite size balls and transfer into another container of sieved cocoa or a mixture of cocoa powder and raw liquorice powder

Keep refrigerated

Enjoy !

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