Creamy, rich and elegant; the tang of the apricots combined with the vanilla milk chips makes for simply delicious truffle.
16-20 one-inch truffles
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
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.