Apricot and Almond Truffles


2hr 25m
Preparation/cooking time: ca. 25m + Refrigerate: ca. 120m

Servings
For 30 pieces


Nutritional Information

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


Ingredients

  • 1 vanilla pod ', cut open lengthways
  • 0.75 dl full cream
  • 250 g dark chocolate couverture drops
  • 50 g almonds, finely chopped, roasted
  • 5 soft dried apricots, cut into thin strips

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Instructions

  • Place the cream and vanilla seeds in a thin-sided bowl, suspend over the gently boiling bain-marie - the bowl must 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 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 hours.
  • 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 a well-sealed tin in the fridge.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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