in Recipes

Truffle – Apricot

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Ingredients for 1 servings:

  • 200 g white chocolate coating
  • 75 g cream
  • 40 g butter
  • 1 tbsp cognac
  • 20 g pistachios, chopped
  • 25 apricot(s), dried soft apricots

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Chocolates

Chop the chocolate coating. Bring the cream and butter to a boil in a saucepan. Melt the chocolate coating in it. Stir in the cognac and let the mixture cool in a cold water bath. Then whip and refrigerate. Take 2 teaspoons of the mixture 25 times and form into balls. Roll each in the chopped pistachios and place one truffle in each deeply cut soft apricot. Store in a cool place.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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