Cranberry Apricot Truffles Recipes

CRANBERRY APRICOT TRUFFLES

Steps:

• 1. Place apricots, cranberries and orange zest in a food processor. Pulse until fruit is chopped and forms a large ball.
• 2. Form fruit mixture into 1 inch balls and place on a parchment-lined baking sheet.
• 3. In a saucepan over very low heat, melt chocolate.
• 4. Drizzle one heaping teaspoon of melted chocolate over each fruit ball. Allow chocolate to harden, refrigerating if necessary.

CRANBERRY APRICOT TRUFFLES

Steps:

• Place apricots, cranberries and orange zest in food processor. Pulse until fruit is chpped and forms a large ball. Form fruit mixture into 1 inch balls and place on a parchment lined baking sheet. In a saucepan over very low heat, melt chocolate. Drizzle one heaping teaspoon of melted chocolate over each fruit ball. Allow chocolate to harden, refrigerating if necessary.

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.

CRANBERRY ORANGE TRUFFLES

Steps:

• In a double boiler or metal bowl over simmering water, heat chocolate and butter until melted, stirring frequently. Whisk a small amount of mixture into egg yolks. Return all to the heat, whisking constantly. Cook and stir until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat; stir in the cranberries, orange juice concentrate and extract. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until easy to handle. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip truffles in coating; allow excess to drip off. Place on waxed paper-lined baking sheets and drizzle with bittersweet chocolate. Refrigerate for 2 hours or until firm. Store in an airtight container 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.

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.