• 3/4 C. B&R Farms Dried Apricots, packed finely chopped (about 4½ oz.)
• 1/2 C. orange juice
• 1/4 C. sugar
• 1/2 C. whipping cream
• 1/4 C. (½ stick) unsalted butter, cut into pieces
• 1 Tbs. corn syrup
• 10 oz. plus 1 lb. bittersweet or semisweet chocolate, chopped
• 3 Tbs. Cointreau or other orange liqueur
• 1/2 C. unsweetened cocoa powder
• 8 B&R Farms Dried Apricot halves (for top of Truffles)
• Foil or paper candy cups

Combine 3/4 C. chopped apricots, orange juice and sugar in heavy small saucepan. Bring to a boil over medium heat. Cook until apricots soften and almost all liquid is absorbed, stirring frequently, about 5 minutes. Cool. Stir cream, butter and corn syrup in heavy medium saucepan over medium heat until butter melts and mixture just boils. Remove from heat. Add 10 oz. chopped chocolate and stir until melted and smooth. Stir in apricot mixture and Cointreau. Spread mixture evenly in 8 inch square pan; freeze until firm. Line large baking sheet with waxed paper. Cut chocolate mixture into 25 squares. Using spoon, scoop out 1 square. Roll square between palms of hands into irregular round, then roll in cocoa powder, forming smooth round. Place on prepared baking sheet. Repeat with remaining squares and cocoa. Freeze until very firm, about 2 hours. Line another baking sheet with foil. Melt remaining chocolate in top of double boiler set over simmering water, stirring until candy thermometer registers 115 degrees. Remove chocolate from over water. Working quickly, submerge 1 truffle in melted chocolate, tilting pan and turning truffle to coat completely, if necessary. Using fork, lift truffle from chocolate. Tap fork gently against side of pan to remove excess chocolate from truffle. Using knife as aid, slide truffle off fork and onto foil-lined baking sheet. Top truffle decoratively with apricot halves. Repeat with remaining truffles; if melted chocolate becomes too cool, set pan over simmering water and stir until candy thermometer registers 115 degrees. Chill at least 1 hour. Place in candy cups.