Chewy, crunchy and rich, these truffles have it all. They're a beautiful treat passed around the table after dinner or laid out for nibbling during cocktail hour. If you don't want messy, chocolaty fingers, make sure your hands are cold, and work quickly when shaping the truffles.
- Prep time 25 minutes
- Total time 35 minutes
Ingredients
Method
Stir apricots with wine; let stand for 5 minutes. Drain; discard wine.
Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water melt 140 g (5 oz) of the chocolate, stirring until smooth. In separate bowl, stir almonds with ginger; stir in apricot mixture and melted chocolate.
Roll by 1 tbsp into balls; arrange on waxed paper–lined rimmed baking sheet. Refrigerate until set, about 5 minutes.
Meanwhile, in clean heatproof bowlover saucepan of hot (not boiling) water, melt remaining chocolate, stirring until smooth. Using fork, dip each ball into chocolate, tapping on edge and letting excess drip back into bowl. Return to baking sheet; let stand until coating is firm, about 15 minutes.
Make-ahead: Store in airtight container for up to 5 days.
Makes 25 truffles.
Nutritional facts per piece: about
- Fibre 2 g
- Sodium 4 mg
- Sugars 6 g
- Protein 2 g
- Calories 95.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 8 g
%RDI
- Iron 8.0
- Folate 1.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 2.0
