Apricot Cheese Truffles Food

AMAZING APRICOT BALLS

Steps:

• In a food processor chop apricots and coconut until thoroughly combined.
• Add the 1/4 cup sweetened condensed milk; process until combined.
• Pour the mixture into a dish; refrigerate until firm (about 30-45 minutes).
• Place wax paper on a baking sheet; set aside.
• Place additional coconut or finely chopped pecans in a shallow bowl.
• Shape apricot mixture into balls (about 1-inch in diameter).
• Roll in coconut; place on wax paper.
• Refrigerate until firm.
• Store in an airtight container in the refrigerator.

APRICOT CHEESE LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• Pour boiling water over apricot pieces in a small bowl. Cool.
• In another bowl, combine flour, baking powder, soda, salt, and dates.
• In a large bowl, cream butter or margarine, cream cheese, and sugar. Beat in eggs, one at a time, until smooth. Stir in cooled apricots and water. Pour in flour mixture, and stir until moistened. Turn batter into greased 9x5x3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done. Let stand 10 minutes. Remove from pan to rack. Cool.

APRICOT-CHEESE TRUFFLES

Steps:

• Beat cream cheese in a large bowl with an electric mixer until creamy;stir in Swiss cheese.
• Add apricots and white pepper,stirring well.
• Shape cheese mixture into 40(3/4 inch) balls.
• Roll balls in pecans,pressing firmly so pecans adhere.
• Serve at room temperature.

APRICOT CHEESE BALL

Steps:

• Chop apricots in food processor.
• Add remaining ingredients, except pecans, and mix well.
• Roll ball and chill in plastic wrap at least one hour.
• Roll ball in chopped pecans, chill until ready to serve.
• Serve with crackers.

APRICOT TRUFFLES

Steps:

• Mince apricots in blender.
• Combine with 1 1/2 cups of coconut and all other ingredients (reserving 1/2 cup coconut for rolling) and blend well.
• Take a teaspoonful of mixture and roll into balls.
• Toss in extra coconut.
• Store in fridge.

WHITE CHOCOLATE APRICOT AND COCONUT TRUFFLES

Steps:

• Mix apricots, coconut and condensed milk in a small bowl until well combined. Cover and refrigerate for 15 minutes.
• Using your hands, roll teaspoonfuls of the mixture into balls and place on a tray lined with baking paper. Refrigerate again for 15 minutes.
• Combine oil and chocolate in a small heatproof microwave container and microwave for 1 minute 30 seconds or until chocolate is melted. Stir well.
• Using a fork, dip one ball of the apricot mixture into the chocolate mixture to coat all over and place again on the lined tray.
• Repeat with remaining balls and chocolate mixture.
• Refrigerate for 15 minutes or until chocolate has set.

QUICK & EASY APRICOT AND NUT TRUFFLES

Steps:

• Combine Sweetened Condensed Milk and butter in a sauce pan, cook over low heat for 10 minutes or until the mixture is light golden in color. Remove from heat.
• Add nuts, dates, apricots and coconut to the cream mixture then mix thoroughly. Once the mixture cools, shape it into small equal size balls. Chill the balls in the freezer.
• Dip the chilled truffles in the melted chocolate and place them on a tray that is lined with waxed paper. Refrigerate the truffles until firm.
• Optional: Decorate with swirl patterns using melted white chocolate piped on with a fine nozzle or using a folded paper cone.
• Store the truffles in a plastic container in layers separated by wax paper in the refrigerator.

APRICOT ALMOND TRUFFLES

Steps:

• Toast almonds in a dry skillet over medium high heat for 5 minutes; set aside to cool.
• Process almonds in a food processor, pulsing until coarsely chopped; add apricots, honey, cinnamon, ginger, and salt processing until everything is finely chopped and sticks together, about 45 seconds.
• Using your hands roll mixture into round balls (about a heaping teaspoon each) and place on a baking sheet lined with waxed paper.
• Melt half the chocolate in a double boiler; stir in remaining chocolate, stirring to melt.
• Roll balls in chocolate to coat and place back on baking sheet.
• Refrigerate until set, about 15 minutes; store at room temperature.

WHITE CHOCOLATE APRICOT TRUFFLES

Steps:

• Place 2 tablespoons of the water and the brandy in a 1-quart saucepan and bring to a boil over medium-high heat. Stir in the chopped apricots, cover the pan, remove from the heat, and let stand until the liquid is absorbed (about 30 minutes).
• Melt the butter in the top of a double boiler over hot, not simmering, water. Add 8 ounces of the chocolate and the remaining 2 tablespoons water, and stir frequently with a rubber spatula to ensure even melting. When the mixture is smooth, remove from the heat and transfer to the bowl of a stand mixer fitted with the paddle attachment. Beat until fluffy and cooled to room temperature (about 3 minutes). Stir in the chopped apricots, cover, and refrigerate until firm but not stiff (3 to 4 hours).
• Line a baking sheet with parchment or waxed paper. With a spoon or small ice cream scoop, scoop out small mounds of the mixture. Dust your hands with confectioners' sugar and roll the mounds into 1-inch balls. These will be the truffle centers. Cover the truffle centers with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
• Remove the truffle centers from the freezer and bring to cool-room temperature so the outer coating won't crack when they are dipped. Line another baking sheet with parchment or waxed paper. Melt and temper the remaining 1 pound chocolate (see pages 25-30). Place a truffle center into the tempered chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. After dipping 4 truffles, place a sliver of dried apricot on top of each truffle before the chocolate sets up.
• Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set, place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer. The truffles are best served at room temperature.
• Instead of dipping the truffle centers in chocolate, roll them in finely chopped, toasted pistachio nuts as soon as they are formed into balls.
• White Chocolate Pear Truffles: Substitute dried pears and Poire Williams pear brandy for the apricots and apricot brandy.