Tempting Truffles, festive, aromatic, and a mouthful! Dried apricots with a slightly sourish taste, grated desiccated coconut, orange zest, and rum are those Ingredients with which to build fast and simple Christmas Holiday Truffles. Bathed in white chocolate for extra flavor and style.
Enjoy them, treat with them!
Happy remaining holidays!
Enjoy them, treat with them!
Happy remaining holidays!
| work: 45′ | time: 1h:45′ | medium: |
Ingredients (~20 Truffles)
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Cut each dried apricot into 6 smaller pieces. Assemble them in medium size bowl. |
Add the zest of one waxless orange. Sprinkle with rum or liqueur, stir and leave to soak for ~15 minutes or more. |
In the bowl of the food processor put the coconut, the mixture of apricot, the icing sugar, and the butter. |
You mash them to unite, taste the flavor, and if you want you can add a little more sugar. Put the bowl in the fridge for ~15 minutes to tighten the dough, so that you can conjure it up. |
Place a layer of silicone or release paper into a disk, which can be put in the refrigerator. Shape balls 22 grams (7.8 oz) and rest them on the surface of silicone. Put them in the fridge for ~15'. |
In the meantime chop the white chocolate in a bowl and melt over a saucepan with boiling water but not touching the glass bowl in a bain marie. ★The water vapor seen in the picture is on the outside of the bowl. |
When the chocolate is melted take a small amount for the decoration at the end, and add the remaining oil. Mix well. Dip in chocolate 2-3 truffles at a time and withdraw with a fork. |
Rest them on a wax paper. Let them dry well to put them in colored papers. |
With the chocolate you kept and with the help of a syringe make drawings on each Truffle. |
Assemble them in a serving platter. |
And the final pose, a super bite, to be the first to enjoy the result of our efforts and to supplement the… vacuum box. |
The light oil -corn oil- entering the melted chocolate keeps it soft and it will not let it harden like normal chocolate.
