Madison and I decided to celebrate Valentine’s Day by making truffles. The apricots and almonds give the filling an amazing flavor. Even though the original recipe calls for honey, you could substitute agave nectar or maple syrup and achieve the same results. This recipe came together in no time and the combination of apricots and dark chocolate just make these truffles zing!
(This recipe was found in the USA Weekend insert of the Sunday paper by Ellie Krieger, registered dietitian and cookbook author Comfort Food Fix: Feel Good Favorites Made Healthy.)
Ingredients:
½ cup whole, natural unsalted almonds
1 ½ cups dried apricots
1 tablespoon honey (you could substitute agave nectar or maple syrup)
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1/8 teaspoon salt
5 ounces dark chocolate chopped
(60-70% cocoa solids)
Place the almonds in a dry skillet over a medium high heat, stirring frequently. After about 5 minutes the almonds will become fragrant and toasty. Set aside to cool.
Put almonds into a food processor and pulse a few times until the nuts are coarsely chopped. Add the apricots, honey, cinnamon, ginger and salt to the processor; process until the ingredients are finely chopped and begin to stick together.
Roll the mixture with your hands into teaspoon-sized balls and set them on a baking sheet lined with waxed paper or a silpat.
Use a small bowl or double boiler over a saucepan of barely simmering water. Melt the chocolate in the bowl and roll the apricot balls into the melted chocolate. Place the truffles on a silpat or waxed paper and cool in a refrigerator for about 15 minutes until set.
1 comment:
These are amazing! I love chocolate and apricot combo and this is a great way to incorporate the flavors. Who knew a truffle would be so easy to make and pretty healthy too. Thank you!
Post a Comment