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Chocolate Truffles, Chocolate Ecstasy
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Apricot Pistacchio Truffles

Prep Time15 minutes
Total Time4 hours
Servings: 24 truffles
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
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