Joanne Harris, Fran Warde

Apricot Truffles

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Preparation info
  • Makes about

    36

    • Difficulty

      Medium

    • Ready in

      2 hr

Appears in
The French Kitchen: A Cookbook
The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

The slight sharpness of the apricot provides a delicious contrast to the dark chocolate in these luscious truffles.

Ingredients

  • 450 g milk chocolate (70 per cent cocoa)
  • 170 ml milk
  • 1 t

Method

Put the chocolate in a heatproof bowl. Place in a bain-marie (over a saucepan of simmering water), and mix until melted. Heat the milk in a small saucepan until boiling. Pour into the melted chocolate and stir well. Add the liqueur and blend until smooth.

Remove from the heat. Gradually add the apricot pieces, stirring constantly. As the mixture cools it will thicken and form a workable