Black and White Truffles with Apricots

Amber Wardell

"Diced dried apricots soaked in rum give these unique truffles their irresistible flavor. Please dark chocolate, milk chocolate, and even-non chocolate lovers!"
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45 servings
Serving size has been adjusted!
Original recipe yields 5 servings

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  • Prep

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  1. Soak apricots in rum in a covered container for at least one hour (or overnight).
  2. Bring cream, butter, and nutmeg to a boil in a med size saucepan over moderate heat.
  3. Remove the pan from the heat and ½ into another bowl or pot.
  4. Add the dark chocolate to one of the bowls with cream, and the milk chocolate and into the other pan/bowl- quickly whisk both until smooth.
  5. Add half the apricot and rum mixture to the warm dark chocolate, and the rest in the milk chocolate.
  6. Pour the warm chocolate and apricot mixtures into 2 shallow bowls and press pieces of plastic wrap directly against the surfaces.
  7. Refrigerate for at least 1.5 hours.
  8. Using a spoon, scoop small spoonfulls of each of the cold chocolate mixtures onto a sheet of wax paper.
  9. Wear gloves if you have them, and form palms to form a ball.
  10. Dredge the dark chocolate truffles in the cocoa, doing the same with the milk chocolate truffles using the icing sugar.
  11. Chill the truffles, covered, for at least 2 hours in the fridge, or 1 hour in the freezer before serving.
  12. Freeze well.


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