Apricot Truffles Food

COCONUT-APRICOT TRUFFLES

Steps:

• In a food processor with the knife blade, thoroughly combine first four ingredients until the mixture forms a dough-like ball. Using your hands, firmly roll into 1-inch balls. Roll in coconut.

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.

APRICOT TRUFFLES

Steps:

• Cut up any large pieces of fruit in the preserves.
• Break chocolate and butter up in pieces and melt in a pan over low heat. Remove from heat and add preserves and orange juice.
• Transfer to a bowl, let cool to room temperature, cover, and chill in the frig for 4 hours until firm.
• Make small truffle balls; if they get too soft, freeze 5-10 minutes until set. Roll in cocoa powder. Cover and refrigerate until ready to serve. You can serve them in mini paper or foil muffin liners.
• Store in a tightly covered container in the frig, or the freezer for up to 3 months.

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.

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.

APRICOT ALMOND DRIED FRUIT TRUFFLES

Steps:

• Place toasted almonds, oats, and vanilla wafers in the bowl of a food processor, and process well - until fine crumbs.
• Remove 3/4 cup of the crumb mixture and set aside.
• Add almond paste and apricots to the remaining almond, oat mixture in the food processor.
• Pulse until mixture is well combined, scraping down the sides of the bowl several times, and then process mixture until smooth.
• "Batter" will be sticky, but should not be too wet or crumbly.
• If apricot mixture seems too wet, add additional nut-oat crumbs, 1 Tbs at a time. If mixture seems too crumbly, add water 1 tsp at a time.
• Use a teaspoon to scoop out batter and roll into 1-inch truffle sized balls.
• Roll each ball in the remaining nut-oat mixture.
• Store Apricot Almond Truffles in the refrigerator.

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.