Apricot & Nut Dark Chocolate Truffles
These elegant Apricot & Nut Dark Chocolate Truffles are the easiest no bake dessert. They are filled with Turkish apricots, pistachios, citrus, date honey, rum, and a touch of ginger.
Servings: 23 truffles
Ingredients
- ½ cup salted pistachios shelled
- ½ cup almond
- 1½ cups Turkish apricots small chop
- 2 tablespoon rum
- 1 zested clementine
- ½ teaspoon ground ginger
- 1 tablespoon silan syrup (date syrup) see note
- 1 cup (6 oz.) good quality dark chocolate
- fleur de sel or Maldon salt to sprinkle
- 4-5 almonds and pistachios finely minced
Instructions
- In a small frying pan over medium to low heat, lightly toast the pistachios and almonds. Watch them carefully! They are ready when you smell a light, nutty aroma.
- Place the toasted nuts in the bowl of a food processor and process until finely ground.
- Add the Turkish apricots, rum, clementine zest, ground ginger, and silan syrup to the bowl of the food processor and process until you have a smooth paste.
- Prepare a small cookie sheet with parchment paper.
- Scoop out a walnut sized amount of paste (or larger, depending on the size you want your truffle) and firmly roll it between your palms to achieve a smooth ball. Place on the parchment lined cookie sheet at repeat.
- Place the tray of truffles in the refrigerator for 20 minutes.
- Place a small pot on the stove with 3 inches of water and bring to a very low simmer. Find a metal or glass bowl that can fit over the top of the pot, allowing it to slightly nest. This will create a double boiler. (The water in the pot should not make contact with the bowl).Place the dark chocolate in the bowl and gently stir until the chocolate has melted.
- Using a fork, gently toss the truffle ball around in the melted chocolate until fully coated. Gently lift the truffle up with fork, allowing a few moments for the excess chocolate to drip off, then gently place the truffle back on the parchment paper. Sprinkle the top of the truffle with the fleur de sel and a combination of finely chopped pistachios and almond.
- Repeat this process until all truffles are coated. Allow the truffles to fully harden. Once hardened, they may be stored in a glass container with a tight fitting lid at room temperature or in the refrigerator.
Notes
Silan syrup can be found at most grocery stores (I buy mine at Trader Joes!). If you don't have any, you can swap in honey.