White Chocolate Apricot And Coconut Truffles Recipes

WHITE CHOCOLATE APRICOT TRUFFLES

Steps:

• Place 2 tablespoons of the water and the brandy in a 1-quart saucepan and bring to a boil over medium-high heat. Stir in the chopped apricots, cover the pan, remove from the heat, and let stand until the liquid is absorbed (about 30 minutes).
• Melt the butter in the top of a double boiler over hot, not simmering, water. Add 8 ounces of the chocolate and the remaining 2 tablespoons water, and stir frequently with a rubber spatula to ensure even melting. When the mixture is smooth, remove from the heat and transfer to the bowl of a stand mixer fitted with the paddle attachment. Beat until fluffy and cooled to room temperature (about 3 minutes). Stir in the chopped apricots, cover, and refrigerate until firm but not stiff (3 to 4 hours).
• Line a baking sheet with parchment or waxed paper. With a spoon or small ice cream scoop, scoop out small mounds of the mixture. Dust your hands with confectioners' sugar and roll the mounds into 1-inch balls. These will be the truffle centers. Cover the truffle centers with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
• Remove the truffle centers from the freezer and bring to cool-room temperature so the outer coating won't crack when they are dipped. Line another baking sheet with parchment or waxed paper. Melt and temper the remaining 1 pound chocolate (see pages 25-30). Place a truffle center into the tempered chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. After dipping 4 truffles, place a sliver of dried apricot on top of each truffle before the chocolate sets up.
• Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set, place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer. The truffles are best served at room temperature.
• Instead of dipping the truffle centers in chocolate, roll them in finely chopped, toasted pistachio nuts as soon as they are formed into balls.
• White Chocolate Pear Truffles: Substitute dried pears and Poire Williams pear brandy for the apricots and apricot brandy.

WHITE CHOCOLATE APRICOT BISCOTTI

Steps:

• Preheat oven to 350 degrees.
• Beat butter, sugar and eggs together in large bowl.
• Add in melted, cooled white chocolate.
• Add all remaining ingredients making sure to blend well.
• Dough will probably be sticky.
• Grease and flour 2 cookie sheets.
• Spoon half of the cookie dough evenly onto both cookie sheets and shape into a long wide log.
• Bake for 30 minutes then cool for 10 minutes.
• Cut into 3/4" wide slices.
• Return cookies back to sheet and cook another 20 minutes, making sure to turn cookies once during last baking.
• Cool and store in covered container.

WHITE CHOCOLATE COCONUT TRUFFLES

Steps:

• In large heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate, stirring, until half is melted. Remove from heat.
• Meanwhile, in saucepan, heat cream with butter just until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in vanilla and coconut extract. Cover and refrigerate until firm, about 2 hours.
• Using melon baller or teaspoon, drop by rounded teaspoonfuls onto 2 waxed paper-lined baking sheets. Gently roll each to round off completely. Freeze until hard, about 1 hour. (Make-ahead: Cover and freeze for up to 1 day.).
• Coating: Toast coconut on baking sheet in 375°F (190°C) oven, stirring twice, until light golden, 10 minutes. Let cool.
• In heatproof bowl set over saucepan of hot (not boiling) water, melt half of the chocolate, stirring. Remove from heat and let cool slightly. Remove 1 pan of the truffles from freezer; using 2 forks, dip each into chocolate, tapping forks on edge of bowl to remove excess. Roll in coconut. Return to waxed paper-lined baking sheet. Refrigerate until coating is hardened, 2 hours.
• In clean bowl, repeat with remaining chocolate, truffles and coconut. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 1 week or freeze for up to 3 months.) Place in paper candy cups.
• Tip: If all of the chocolate does not melt after hot cream mixture has been added, place bowl over saucepan of hot (not boiling) water and whisk until smooth.