This recipe makes about 40 truffles.
Ingredients:
- 12 oz semisweet chocolate
- 4 oz milk chocolate
- 4 oz apricots, roasted w/ a touch of sugar until jammy
- 4 oz cream, steeped with basil & strained
- 2 oz butter
- 1/3 t salt
Directions:
- Heat ingredients together for 1 minute. Let sit for 1 minute. Stir until smooth.
- Refrigerate for 4 hours or until firm. Scoop and roll in cocoa powder.