Chocolate Apricot Jam Truffles
Ingredients
- 12 oz. of bittersweet chocolate
- 7 oz. of apricot jam (the highest quality with the least sugar)
- 1/2 C. heavy cream
- 1 tsp. vanilla extract
- Enough bittersweet couverture chocolate to use for covering the truffles (about 14 oz.)*
Directions
Melt the 12 oz. of chocolate, then stir in the cream, jam, and vanilla to blend thoroughly, (use a little whisk to make sure the jam is evenly dispersed into the chocolate). Chill for an hour, and then scoop out the truffles onto a cookie sheet covered with wax paper and chill for an hour. Melt the coverture chocolate in a bowl, and dip each of the truffle centers and return to the waxed paper and chill until hard.
*Couverture is a term cooks use for the highest quality chocolate – used in this recipe for its glossy finish.
Note: Stirring the jam with the cream and the vanilla thoroughly before adding to the chocolate ensures better blending.
