Chocolate Apricot Truffles
- 150 grams Milk chocolate couveture
- 150 grams Dark couverture chocolate
- ⅛ liter Whipped cream
- 2 tablespoons butter
- 20 grams Coconut oil
- 150 grams dried Apricot
- 3 tablespoons Apricot brandy
- 150 grams ground Pistachio
- 100 grams chopped Pine sprig
- 300 grams Dark couverture chocolate (for coating)
- Parchment paper
For the filling, coarsely chop milk chocolate and dark chocolate. Heat cream over low heat until almost boiling. Stir chocolate, butter and coconut oil into cream and stir until melted. Let filling mixture cool slightly and refrigerate for about 2 hours.
Cut dried apricots into small cubes, drizzle with apricot brandy and let soak for about 30 minutes. Puree apricot mixture and fold into filling mixture. Add ground pistachios in portions to filling mixture to reach a malleable dough-like consistency. Roll level tablespoons of filling mixture into balls.
Slowly melt chocolate for coating over a hot-water bath. Dip filling balls in melted chocolate, place on parchment paper and sprinkle with chopped pistachios. Let truffles dry before serving.