Apricot and almond truffles

Total time: 2hr 25m
Preparation Time: 25m

For 30 piece

Nutritional Information

Contains 59 Kcal, 1g Protein, 5g Carbohydrates, 4g Fat


  • 0.75 dl full cream
  • 1 vanilla pod, cut open lengthways; only use the scraped-out seeds
  • 250 g dark chocolate couverture drops
  • 50 g almonds, roughly chopped, toasted
  • Shape
  • 5 soft dried apricots, cut into thin strips

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  • Place the cream and vanilla seeds in a thin-sided bowl and suspend over the gently boiling bain-marie, ensuring that the bowl does not touch the water. Warm the cream, add the chocolate, melt, remove the bowl. Add the almonds, stir with the whisk on a hand mixer until the chocolate and cream mixture has cooled and solidified a little. Spread the mixture out on a sheet of baking paper to a thickness of approx. 1 1/2 cm, cover and chill for at least 2 hrs.
  • Shape

    Using a knife that has been rinsed in hot water, cut the chocolate mixture into cubes approx. 1½ cm in size. Decorate with the apricots, press down lightly. Keep in an airtight tin in the fridge
  • Shelf life:

    for approx. 1 week.

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