Brandied apricot truffles are a sweet and sophisticated dessert made by combining dried apricots, brandy, dark chocolate, heavy cream, butter, and vanilla extract. The apricots are cooked with brandy until the liquid is absorbed, then puréed to form a smooth mixture that is combined with the melted chocolate and cream. The mixture is chilled until firm, then scooped and rolled into balls. The truffles can be rolled in cocoa powder for added texture and flavor. The result is a decadent, creamy treat with a bright, fruity flavor and a hint of brandy. These truffles are perfect for special occasions or as a sweet treat for yourself.
Here are a few variations of the brandied apricot truffles:
Dark Chocolate Orange Truffles: Replace the brandy with Grand Marnier or another orange liqueur, and use dark chocolate for a rich and tangy treat.
White Chocolate Raspberry Truffles: Replace the apricots with fresh or frozen raspberries and use white chocolate instead of dark chocolate for a sweet and fruity twist.
Spiced Truffles: Add a pinch of cinnamon, nutmeg, or another spice to the apricot purée for a warm and cozy flavor.
Almond Truffles: Roll the truffles in chopped almonds or almond flour for added crunch and nut.
Coffee Truffles: Replace the brandy with coffee liqueur or espresso for a caffeine boost and a coffee flavor.
These are just a few suggestions, feel free to get creative and experiment with different flavors and ingredients to find your perfect truffle!
The origin
The origin of the Brandy Apricot Truffle is unclear as truffles have been a popular confectionary item for centuries and there are many variations of the recipe. It is likely that the combination of brandy, apricots, and chocolate to create the Brandy Apricot Truffle evolved over time through experimentation and refinement by chocolatiers.
Ingredients:
- 1 cup dried apricots
- 1/4 cup brandy
- 1 cup heavy cream
- 8 oz. dark chocolate, chopped
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- Cocoa powder for coating (optional)
Instructions:
In a small saucepan, combine the apricots and brandy. Cook over medium heat until the liquid is absorbed, about 10 twinkles.
Purée the apricot mixture in a food processor until smooth.
In a separate saucepan, heat the cream until just boiling. Remove from heat.
Add the chopped chocolate and butter to the hot cream and let it sit for 2 minutes.
Stir twice when smooth and then with vanilla extract.
Add the apricot purée to the chocolate mixture and stir until well combined.
Chill the mixture in the refrigerator until firm, about 2 hours.
Scoop or spoon out small portions of the mixture and roll into balls.
Roll the truffles in cocoa powder, if desired.
Place truffles on a wax paper-lined baking sheet and chill until firm, about 30 minutes.
Serve and enjoy!