---------- Recipe via Meal-Master (tm) v8.05

     Title: APRICOT-ORANGE TRUFFLES
Categories: Gifts, Fruits, Candies
     Yield: 25 Truffles

          Bon Appetit 12/94
   3/4 c  Dried apricots (about 4-1/2
          Oz); finely chopped; packed
   1/2 c  Orange juice
   1/4 c  Sugar
   1/2 c  Whipping cream
   1/4 c  Unsalted butter; cut into
          Pieces
     1 tb Corn syrup
    10 oz Plus 1 lb bittersweet (not
          Unsweetened) or semisweet
          Chocolate; chopped
     3 tb Cointreau or other orange
          Liqueur
   1/2 c  (about) unsweetened cocoa
          Powder
     8    Dried apricot halves; cut
          Into decorative shapes
          Foil or paper candy cups

 Combine 3/4 cup chopped apricots, orange juice and sugar in heavy small
 saucepan. Bring to boil over medium heat. Cook until apricots soften and
 almost all liquid is absorbed, stirring frequently, about 5 minutes. Cool.

 Stir cream, butter and corn syrup in heavy medium saucepan over medium heat
 until butter melts and mixture just boils. Remove from heat. Add 10 ounces
 chopped chocolate and stir until melted and smooth. Stir in apricot mixture
 and Cointreau.  Spread mixture evenly in 8-inch square pan; freeze until
 firm.

 Line large baking sheet with waxed paper.  Cut chocolate mixture into 25
 squares.  Using spoon, scoop out 1 square. Roll square between palms of
 hands into irregular round, then roll in cocoa powder, forming smooth
 round. Place on prepared squares and cocoa. Freeze until very firm, about 2
 hours.

 Line another baking sheet with foil.  Melt remaining chocolate in top of
 double boiler set over simmering water, stirring until candy thermometer
 registgers 115 degrees. Remove chocolate from over water. Working quickly,
 submerge 1 truffle in melted chocolate, tilting pan and turning truffle to
 coat completely, if necessary. Using fork, lift truffle from chocolate. Tap
 fork gently against side of pan to remove excess chocolate from truffle.
 Using knife as aid, slide truffle off fork and onto foil-lined baking
 sheet. Top truffle decoratively with apricot shapes. Repeat with remaining
 truffles; if melted chocolate becomes too cool, set pan over simmering
 water and stir until candy thermometer registers 115 degrees. Chill
 truffles 1 hour.  Place in candy cups. Arrange in airtight containers lined
 with foil; chill. (Can be made ahead. Refrigerate up to 2 weeks or freeze
 up to
       1    month.

 For an elegant gift, place the truffles in gold- or silver-colored foil
 candy cups and arrange in a decorative box or tin. MM Format Norma Wrenn
 npxr56b

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