Delicious little apricot and marzipan truffles, perfect for Christmas. They’re incredibly easy to make – simply blend all the ingredients into a smooth paste. The filling is soft and pliable rather than firm, making it ideal not only for truffles but also as a filling for homemade chocolates, gingerbread biscuits or layered gingerbread cake. In the original recipe the truffles were rolled in desiccated coconut, but I coated mine in chocolate. There are countless delicious variations to try – highly recommended!
Many thanks to Krysia for sharing the recipe.
Makes 10 truffles.
Ingredients for the apricot and marzipan truffles:
- 150 g dried apricots
- 2 tablespoons dark or white rum (or apple juice)
- 100 g marzipan, crumbled
- 50 g icing sugar
For coating:
- 50 g desiccated coconut or 70 g white, milk or dark chocolate, melted over a bain-marie
Place the dried apricots, rum (or apple juice), marzipan and icing sugar into a food processor. Blend until you have a smooth paste. Transfer the mixture to a small bowl, cover with cling film and chill in the fridge for 2 hours.
Lightly dampen your hands with water (the mixture is quite sticky). Pinch off small pieces and roll them into truffles, then coat them either in desiccated coconut or the melted chocolate. Place on baking paper until the coating has set.
Store in the fridge for up to 14 days. Chocolate-coated truffles also keep well at room temperature.
Enjoy!
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