Apricot-Filled Truffles

Ingredients
2  tablespoons cognac or brandy
6   dried apricots, cut into quarters
1/2  cup heavy cream
8  ounces bittersweet chocolate
2  tablespoons butter, softened
1/4  cup unsweetened cocoa powder
1/4  cup confectioners' sugar
1/4  cup sweetened flake coconut

Directions
1. Line a 9 x 5 x 3-inch loaf pan with nonstick aluminum foil.

2. Pour cognac into 1-cup glass measure. Microwave on high for 1 minute
until hot. Stir in apricots. Cover; let sit for 1 hour, stirring
occasionally, to absorb liquid.

3. Bring cream just to boiling in a heavy medium-size saucepan over
medium heat, about 2 minutes. Remove from heat. Add chocolate and
butter, stirring until chocolate is completely melted. Scrape into
prepared pan and refrigerate, covered, 1-1/2 hours or until just firm.

4. Line an airtight container with waxed paper. Sift cocoa powder into a
small shallow bowl; sift confectioners¿ sugar into a second small
shallow bowl. Place coconut in a third small shallow bowl.

5. Holding edges of aluminum foil, lift candy out of pan. Cut chocolate
into 24 pieces. Make an indentation in the center of each piece using
the handle of a wooden spoon. Press an apricot quarter into each
indentation.

6. With hands, quickly shape chocolate into a ball around fruit; mixture
will be messy. Refrigerate 10 minutes. Remove and roll again into a
smooth ball. Coat a third of the truffles in cocoa powder, a third in
confectioners' sugar and a third in coconut. Refrigerate for at least 15
minutes to firm. Can be refrigerated up to 2 weeks or frozen up to 3
months.  Makes 24 truffles.




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