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Chocolate Fruit and Nut Truffles
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Submitted by:
Jimmy |
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These are a delicious holliday treat that everyone will enjoy. |
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INGREDIENTS:
- 9 ounces , Bittersweet Chocolate
- 2 tablespoon(s) , Heavy Cream
- 2 tablespoon(s) , Rum
- 1 1/4 cup(s) , Apricots Chopped Fine
- 1/2 cup(s) , Hazelnuts Chopped Fine
- 2 tablespoon(s) , Crystallized Ginger Minced
- 2 tablespoon(s) , Confectioners Sugar Sifted
- 30 medium , Hazelnuts Halves
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| Instructions: |
Line a large baking sheet with baking parchment or aluminum foil.
In the top of a double boiler over low heat, stir 4 ounces of the chocolate until melted.
Remove from the heat and beat in the cream and cognac. Blend in the apricots, chopped hazelnuts, ginger, and confectioners sugar. Stir well to combine.
Chill the mixture, if necessary, until firm enough to handle. Form into 1-inch balls and set aside on a sheet of wax paper.
In the top of a double boiler over low heat, stir the remaining 5 ounces of chocolate until melted. Remove from the heat.
Using a fork, dip each truffle into the melted chocolate, allowing any excess to run off. Place the truffles on the prepared baking sheet. Top each with a hazelnut half and chill. |
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