Apricot Pistacchio Truffles

Last Updated on November 14, 2019 by bennrobin

Doing recipes from Archana’s site this week has FINALLY given me the opportunity to use these adorable molds I won last year by submitting my Koshari recipe to My Legume Love Affair monthly sweepstakes.

I also got a chance to use the high quality chocolate my cousin had brought me from Holland when she visited me a few months back. Chocolate Truffles has been on the agenda since and now I get to use them. I adapted Archana’s Strawberry Truffle recipe with apricots I had in the fridge.

These chocolates are really intense and definitely for the dark chocolate afficionado’s. Perfect for adults but not too kid friendly, since most kids usually prefer milk chocolate. One piece will put you in a chocolate coma….a sexy treat for sure!

Apricot Pistacchio Truffles

Yield: 24 truffles

Prep Time: 15 minutes

Finishing Time: 1 hour

Ingredients:

• 10.5 oz. dark chocolate (I used a combination of 80% and 100%)
• 1/4 cup + 2 tablespoons apricot puree
• 2 tablespoons heavy cream
• 2 tablespoons honey
• 7 tablespoons softened unsalted butter
• 1/8 teaspoon salt (if using salted butter, omit the salt)
• 1/2 teaspoon orange blossom water
• 2 tablespoons shelled pistacchios, finely chopped (or more, per preference)
• dessicatated coconut or cocoa powder

In a saucepan, heat cream, puree and honey. Once it is well heated and started to simmer, turn the heat to low and stir in chocolate until it is completely melted. Add butter and mix until well combined and completely melted.

Add orange blossom water and nuts. Stir to combine.

Fill molds with chocolate mix. Put in refrigerator for 4 hours to set.

Unmold and dust with coconut or cocoa powder as desired.

You can also eat straight out of the mold but you will end up with chocolate fingers as it will start to melt from the heat of your hands, especially in the middle of a NY summer. But is that really a bad thing?

So are you ready to go into chocolate heaven? Make these and indulge!!!

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Apricot Pistacchio Truffles

Prep Time15 minutes mins

Total Time4 hours hrs

Servings: 24 truffles

1x2x3x

Calories: 84kcal

Ingredients

• 10.5 oz. dark chocolate I used a combination of 80% and 100%
• 1/4 cup + 2 tablespoons apricot puree
• 2 tablespoons heavy cream
• 2 tablespoons honey
• 7 tablespoons softened unsalted butter
• 1/8 teaspoon salt if using salted butter, omit the salt
• 1/2 teaspoon orange blossom water
• 2 tablespoons shelled pistacchios finely chopped (or more, per preference)
• dessicated coconut or cocoa powder

Instructions

• In a saucepan, heat cream, puree and honey. Once it is well heated and started to simmer, turn the heat to low and stir in chocolate until it is completely melted. Add butter and mix until well combined and completely melted.
• Add orange blossom water and nuts. Stir to combine.
• Spray molds with non stick spray. Fill molds with chocolate mix. Put in refrigerator for 4 hours to set.
• Unmold as dust with coconut or cocoa powder as desired. You can also just eat them directly out of the mold, but then you will end up with chocolate fingers.

Nutrition

Calories: 84kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 15mg | Potassium: 89mg | Fiber: 1g | Sugar: 4g | Vitamin A: 23IU | Calcium: 10mg | Iron: 1mg

Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53