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
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