WHITE APRICOT TRUFFLES

Creamy, rich and elegant; the tang of the apricots combined with the vanilla milk chips makes for simply delicious truffle. 

Yield

16-20 one-inch truffles

Ingredients

1 1/2 tablespoons finely chopped dried apricots or peaches
2 tablespoons brandy, Grand Marnier- or rum
1 cup (6 ounces) GUITTARD CHOC-AU-LAIT VANILLA MILK CHIPS
2 tablespoons heavy cream
1/2 cup finely chopped walnuts

Directions

Combine dried apricots and liqueur in small bowl; let stand at least 1 hour.

Melt chips and cream in top of double boiler over low heat, stirring constantly until smooth and melted. Remove from heat; stir in fruit and liqueur. Refrigerate at least 3 hours or until firm enough to handle.

Using a scoop or teaspoon, shape into one-inch balls. Roll in walnuts until coated. Store in refrigerator until ready to serve.

Microwave instructions: Combine chips and cream in 1 quart microproof bowl. Heat at medium power (50% or level 5) for 1 1/2 minutes, stirring well after the first minute until no more melting occurs and mixture is smooth. Proceed as directed above.

http://www.guittard.com/in-the-kitchen/recipe-print/white-apricot-truffles