½ cup heavy whipping cream
2 pounds of white chocolate, divided
25 drops apricot flavoring
⅓ cup chopped dried apricots
Confectioners’ sugar
Heat the cream in the top of a double boiler over simmering water. Add 1 pound of the white chocolate. Let the mixture stand for about 10 minutes, and then mix well. Add the apricot flavoring and dried apricots, mixing well.
Pour the hot mixture (ganache) into a container with a tight-fitting lid. Refrigerate 24 hours. When ready to mold the truffles, remove from the refrigerator and let stand at room temperature for at least 4 hours.
Using a teaspoon, scrape across the ganache 3 to 4 times. Lightly powder your hands with confectioners’ sugar, and then roll the mixture into a ball. Set the truffle onto waxed paper. Repeat using the remaining mixture.
In the top of a double boiler over boiling water, melt the remaining 1 pound white chocolate. Pour into a bowl. Dip the truffles into the melted chocolate. (You can use a dipping tool found at your local craft store or a fork.) Tap the side of the bowl to allow the excess chocolate to drip off. Place the rolled truffles onto a baking sheet covered with waxed paper. Allow the truffles to dry. Store in an airtight container. Rolled truffles will last in a cool, dark, dry place for up to 5 weeks, and the ganache will keep in the refrigerator up to 2 months in an airtight container.
Makes 30 truffles
Joann Heisch, Truffle Queen
Rovin’ Rubies,
Auburn, California