Chocolate and Apricot Boats

Name: Chocolate and Apricot Boats
Ingredients: 115 g/4 oz/½ cup unsalted butter, softened; 175 g/6 oz/1½ cups plain (all-purpose) flour, plus extra for dusting; a pinch of salt; ½ egg yolk; 4 apricots, halved, stones (pits) removed; 200 g/7 oz/1 cup caster (superfine) sugar; 4 tbsp/60 ml double (heavy) cream; 50 g/2 oz golden (light corn) syrup or liquid glucose; 50 g/2 oz golden (light corn) syrup or liquid glucose; 175 g/6 oz dark (bittersweet) chocolate (64-70% cocoa solids), chopped into small pieces; 175 g/6 oz dark (bittersweet) chocolate (64-70% cocoa solids), chopped into small pieces; 100 g/3¾ oz white chocolate

Preparation info

Makes about
24

Difficulty
Easy

Appears in

Home-made Sweets & Candies

By Claire Ptak

Published 2022

About

Chocolate and apricot may seem a surprising pairing, but the tangy sweet fruit comes to life in an entirely new way when combined with delicious dark chocolate. Raspberry jam would work here too, but apricot will surprise and excite the palates of your friends and make these little boats irresistible.

Ingredients

For the Pastry

115 g/4 oz/½ cup unsalted butter, softened
50

Method

To make the pastry, cream the butter and sugar until light but not too fluffy (you do not need to incorporate too much air into the butter).
Add the flour and salt, and stir until just combined. Add the egg yolk and bring together into a ball. Wrap the ball in clear film (plastic wrap) and press into a disc. Place in the refrigerator to chill and rest for about

Energy 183kcal/770kJ; Protein 2g; Carbohydrate 26g, of which sugars 20g; Fat 9g, of which saturates 5g; Cholesterol 19mg; Calcium 29mg; Fibre 0g; Sodium 13mg