White and Dark Chocolate Apricots

 

Prep Time: 30 Minutes

Servings: 24 candies

Difficulty Level: 2

 

Ingredients:

12 hazelnuts

24 dried whole apricots

12 pistachio nuts, shelled

4 squares (1 ounce each) semisweet chocolate, chopped

4 squares (1 ounce each) white baking chocolate, chopped

 

Directions:

Heat oven to 350*F. Line a baking sheet with aluminum foil or

waxed paper. Spread hazelnuts on a jelly-roll pan and toast in

oven about 10 minutes or until lightly golden. When hazelnuts

are cool enough to handle but still warm, rub lightly between

paper toweling to remove skins; discard skins. Place apricots on

prepared baking sheet. Gently loosen open edge; insert a

hazelnut or pistachio in center of each apricot. Press edges

together to seal. Keep hazelnut-and pistachio-stuffed apricots

separate. Place 3 squares semisweet chocolate in a small

microwave-safe bowl. Cover with plastic wrap. Microwave at 100%

power 1 minute. Stir until smooth. Stir in remaining semisweet

chocolate until well blended and smooth. Using a fork, spear a

hazelnut-stuffed apricot; dip into melted semisweet chocolate,

turning to coat completely; shake off excess chocolate by gently

tapping fork on edge of bowl. Return to baking sheet. Repeat

with remaining hazelnut-stuffed apricots. Set aside remaining

semisweet chocolate. Repeat steps 4 and 5, substituting white

chocolate and the pistachio-stuffed apricots. Refrigerate coated

apricots 3 hours or until chocolate is firm. Microwave remaining

semisweet chocolate at 50% power 30 seconds or until drizzling

consistency. Drizzle over white-chocolate-coated apricots.

Refrigerate on baking sheets to harden. Repeat with reserved

white chocolate; drizzle over semisweet-coated apricots. Store

in an airtight container in a cool, dry place up to 1 week.

Calories: 68   Protein: 1 g   Fat: 4 g   Carbohydrates: 8 g

Exchanges: 1/2 Starch/Bread, 1 Fat

 



Sugar Syl Says:
The kindness you spread today
 will be gathered up and returned to you tomorrow.

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