apricot truffles

this is an original cocoa bean recipe that was very popular at summer markets. they make a great dinner party accompaniment to coffee or a lovely august birthday present. they are fresh truffles so they only have about a weeks shelf life. they will last longer in the fridge but fridges can make chocolate damp if not stored properly and you should always allow them to come to room temperature before eating to appreciate the full flavour.

250g dark chocolate (about 50% cocoa solids works well)

6 fl oz single or soya cream

3 spoons apricot mulch (dried apricots soaked in water and then drained and blended smooth)

8 dried apricots, chopped

8 blanched almonds, chopped

1 spoon rum

1 spoon brandy

break the chocolate into small pieces and melt slowly in a bowl over a gently simmering pot of water.

heat the cream with the brandy and rum in a small saucepan until it reaches a gentle boil. keep stirring the cream.

mix the hot cream into the melted chocolate. stir in the apricot mulch, chopped fruit and nuts and stir until thoroughly blended.

set the bowl aside to cool. this now contains the chocolate ganache.

when the ganache is cool, shape into balls using cocoa powder.

temper chocolate using the chunk method that emily describes in blog 'temper, temper' november 2008. i much prefer a really good dark chocolate (at least 70%) for this. coat with two layers of tempered chocolate and while the chocolate coating is still wet, top with a thin strip of dried apricot.

if your kitchen is warm, pop them in the fridge or freezer very briefly ( 2 minutes ), to help the chocolate set quickly.

eat them!