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Apricot Truffles

Author
JWU College of Culinary Arts

Yield
85 Truffles

Recipe ID
P00176

Ingredients
US standard
Metric
Dried apricots, chopped
2 oz.
57 g
Peach schnapps
2 oz.
57 g
Chocolate, white
1 lb.
454 g
Chocolate, milk
8 oz.
227 g
Pistachios, ground
3 oz.
85 g
Peach schnapps
1.5 oz.
43 g
Butter, soft
1 oz.
28 g
Cream, heavy
8 oz.
227 g
Compound, apricot
.5 oz.
14 g
Cocoa
As needed
As needed
Chocolate, milk, tempered
As needed
As needed
Crouquant
As needed
As needed
Preparation
  1. Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. Soak apricots in 2 oz. peach schnapps for three to four hours.
  4. Combine chocolates, pistachios, 1.5 oz. peach schnapps, and butter.
  5. Boil the heavy cream and apricot compound.
  6. Pour cream/compound mixture over the chocolate and stir until melted.
  7. Pour into a container and leave it overnight at room temperature.
  8. Using a pastry bag with a no. 6 straight tip, pipe truffles onto a parchment-lined sheet pan.
  9. Refrigerate until firm.
  10. Using cocoa, round truffles.
  11. Dip truffles in tempered milk chocolate and roll in crouquant.